Peaches and Cream Cupcakes
Moist, fruity cakes which are perfect for an afternoon with friends or a family gathering.
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 12 cupcakes
For the cupcakes:
- 6 peaches peeled and quartered
- ¾ cup butter softened
- 1½ cups granulated sugar
- ½ cup milk at room temperature
- 2 large eggs at room temperature
- 1 teaspoons vanilla extract
- 1 tablespoon peach schnapps
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the cream:
- 1¼ cups whipping cream
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon skimmed milk powder
Preheat oven to 350°F. Line A 12-count muffin pan with cupcake liners.
Add the peaches to a food processor and puree until fully broken down.
Add the puree to a saucepan and bring to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake.
Cream the butter and sugar together until light and fluffy.
Add the milk and peach reduction and blend until smooth. Mix in the eggs, peach schnapps, and vanilla.
Add the flour, baking powder and salt. Mix until combined.
Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full. This recipe makes 12 large cupcakes.
Bake for 20-25 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Calories: 454kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 227mg | Potassium: 291mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1035IU | Vitamin C: 5.1mg | Calcium: 80mg | Iron: 1.5mg