Peaches N Cream Cupcakes

Just in time for SPRING!

Peaches N Cream Cupcakes!

Peach Cupcakes

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 3/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup sour cream

2 cups diced peaches, the juicier the better or if no fresh available used canned (1-16 oz and 1/2 of one)

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).

On low speed, mix in the oil and vanilla until blended.  Add in the peaches and sour cream and mix until fully incorporated.  Add the flour mixture and blend until just combined and smooth.

Line a 2 cupcake pans with paper liners and fill about 2/3 full. I find that using a large ice cream scoop is the ticket to perfectly portioned cupcakes

Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.  Remove from pan and cool on wire rack.

Buttercream

¾ cup butter, at room temperature

3/4 lb confectioner’s sugar (start), add more to get thick consistencey

1/2 cup peach puree

Vanilla, to taste