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Peachy-Keen Peach and Walnut Cupcakes with Brown Sugar Cream Cheese Frosting

June 12, 2010

When summer rolls around, nothing sounds more refreshing and appetizing than a good, juicy piece of fruit. So why not incorporate it into a soft, warm baked good?

Peach cupcakes by Smitten Kitchen

I bake for my office, a student newspaper, a lot, so I often get requests or suggestions from other editors or staff members. Alex Pesek, who is obsessed with the Food Network and also enjoys baking, suggested these peach cupcakes by Smitten Kitchen to me. Because I love recipes that incorporate many different flavors and tastes, I was up for the challenge!

This recipe is not too hard. The biggest issue I had was pureeing the peaches with my $1 garage sale blender. I’ll also tell you that Smitten Kitchen really knows their stuff; the frosting doesn’t use powdered sugar like most frosting, so it adds cornstarch to compensate for that because it uses brown sugar instead. Apparently, powdered sugar has corn starch already in it, so you have to add that ingredient to get the frosting to stand up.

These cupcakes are a lot more fluffy than most cupcakes and have a really similar flavor to muffins. Make them for your next brunch or slightly-classy get together.

Makes 32 cupcakes

Peach and Walnut Cupcakes:

You’ll need:

3 cups cake flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

Hefty pinch of nutmeg

1 tsp salt

3/4 cup butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

1 1/2 cups sour cream

3 large peaches, pureed

3/4 cup walnuts

Oven

Brown Sugar Cream Cheese Frosting:

1 1/2 cup brown sugar

1/4 cup cornstarch

1/2 cup powdered sugar

16 oz. cream cheese (two 8 oz. packages)

1/2 cup butter, softened

1 tsp vanilla

Mixing bowl or standing mixer

Fridge

Directions:

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners or spray with cooking spray.

2. Mix flour, baking soda, baking powder, salt and nutmeg together and set aside. Cream butter and sugars together (make sure butter is soft for this) until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream, then add dry ingredients. Fold in peach chunks and walnuts.

3. Pour batter into muffin tin, filling each tin 2/3 full. Bake in oven for 18-22 minutes. Let cool before applying frosting.

4. Whisk brown sugar, powdered sugar and cornstarch together. In a large bowl, beat cream cheese until fluffy. Combine the two mixtures until light and fluffy. Chill frosting in refrigerator for 30 minutes. Dollop or pipe onto cupcake and garnish with leftover walnuts.

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One Comment leave one →
  1. June 14, 2010 6:38 am

    “Millions of peaches- peaches for me!” The peaches sold me! And the cream cheese frosting is one of my favorites! Reminds me of Grandma Pearl who makes muffins this time of year, freezes or refrigerates for summer get togethers. I can also see where this recipe could flourish well into autumn with the nutmeg and nut flavors. I will probably reduce the recipe and make mini muffins. Other than the grandsons, my noneating sweet family will eat the mini variety more than the larger portions.

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