Peach Cupcakes w Brown Sugar Cream Cheese Frosting
(from largomason’s recipe box)
Source: big-eats.blogspot.com
Ingredients
- 3 cups cake flour (superfine flour)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 6 ounces unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark or light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk, sour cream or full-fat yogurt
- 3 large peaches, peeled, cored, and chopped in small cubes (I used tinned peaches)
- 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
- 4 ounces unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
Directions
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Preheat the oven to 180c. Line 24 muffin cups with paper liners.
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Sift together the flour, baking powder, baking soda, salt and set aside. Cream the butter and sugars together, beating 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. Stir in flour, 3 tablespoons at a time and alternate with sour cream/yogurt/buttermilk. So the sequence should be : flour, sour cream, flour, sour cream until everything is finished.
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Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 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.
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Frosting:
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In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large 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 pipe on cooled cupcakes.