I was deciding on what to make for a coworker's birthday when I came across this recipe for Peach Cupcakes with Brown Sugar Frosting. I am a huge fan of the food blog smitten kitchen, in my opinion, it is one of the best food blogs out there. Deb always makes interesting and delicious-looking dishes, and the food photography is just beautiful. I hope that one day when I have more time (and better lighting and a better camera), that I can take pictures and create recipes that are half as good as hers.
Anyway, these cupcakes are fairly easy to put together, you simply sift the dry ingredients together, cream the butter and sugar, add the wet ingredients, then incorporate the dry ingredients into the wet ingredients. It is a pretty standard recipe for a cake. The cupcake is light and fluffy and Deb recommended cutting the peaches into pretty small pieces, so they wouldn't sink to the bottom of the cupcake. I really appreciated that tip, and the peaches were nicely incorporated throughout the whole cupcake. I typically make a cream cheese icing with just powdered sugar, cream cheese, butter, and vanilla. This recipe uses brown sugar as well as powdered sugar. In order to get the icing to set up a bit better, cornstarch is added to the icing.
Peach Cupcakes with Brown Sugar Cream Cheese Frosting
Makes 24 cupcakes
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup dark or light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk, sour cream or full-fat yogurt (I used low-fat buttermilk)
- 3 large peaches, peeled, cored, and chopped smallish (about a 1/3-inch dice)
Preheat the oven to 350°F. Line muffin tins with 24 cupcake wrappers
Sift together the flour, baking powder, baking soda, salt and spices and set aside. Cream the butter and sugars together until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Mix in the dry ingredients, until just incorporated and fold in the peaches.
Divide the batter evenly among the prepared cupcake liners. Bake for 22 to 25 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
Brown Sugar Cream Cheese Frosting
- 1 1/4 cups light brown sugar
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 2 8-ounce packages of cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar, breaking up the clumps of brown sugar. In another bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.
Notes: These cupcakes were very light, and the little bits of peaches throughout each cupcake is really delicious. I would use this batter again with other fruits like apples, plums, or berries. The brown sugar icing was good, but it didn't add anything to the typical cream cheese icing for me, next time I will stick to my original recipe or add some peach puree to the icing to enhance the peach flavor. I recommend checking out the smitten kitchen blog. It really is one of the best out there.
Also, I had A LOT of frosting left over, to the point that I could have probably halved the recipe and still had enough to frost the cupcakes. I don't like a lot of frosting on my cupcakes, so that is probably why.