It is officially PEACH SEASON! Obviously, I had to bake some peaches into a cupcake. I wanted to bake a cupcake that was simple, though, and didn’t require a lot of time in the kitchen. It’s too hot to be in the kitchen all day! So instead of making mini pies or cookies or other things that require extra work, I just diced up some fresh peaches, tossed them with a little cinnamon, and spooned the mixture into the cupcakes. SO GOOD. And while these are topped with cinnamon buttercream, you could also serve them warm with a scoop of vanilla ice cream.
This will make about 22 cupcakes.
For the peach filling you’ll need:
3 small peaches (or 2 large ones)
cinnamon, to taste
For the cupcakes you’ll need:
1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. whole milk
For the buttercream you’ll need:
2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. vanilla extract
about 2 teaspoons of cinnamon (more or less to taste)
Pre-heat the oven to 350 degrees (F).
Peel and dice the peaches into small pieces. Place the diced peaches in a bowl and toss them with about a 1/2 teaspoon cinnamon (or more, to taste). Set aside.
For the cupcake batter, cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix until combined. Add the baking soda, baking powder, vanilla, and salt and mix for about a minute, on medium high, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.
Scoop two heaping tablespoon of batter into your paper-lined cupcake tins so they’re about 2/3 of the way full. Spoon a heaping teaspoon of the peach mixture into the center of each cupcake tin, and slightly press the peaches into the batter with the back of the spoon.
Bake for about 22-25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake).
Allow the cupcakes to cool, while you make the buttercream.
For the buttercream, whip up the butter to get it good and creamy. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions (to make sure everything is getting incorporated). Add the cinnamon, a teaspoon at a time, tasting as you go along, and adding more as necessary. Then frost the cupcakes and shove them into your mouth.
My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!