Ingredients: |
Ingredients: 1 1/4 C AP Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 C Whole Milk (don’t use 2%, only whole)
1 tsp Real Vanilla Extract
3/4 stick (6 tbsp) Unsalted Butter (room temp)
3/4 C Real Cane Sugar
2 large Eggs
2 medium Peaches – peeled, pitted, and chopped into chunks
Whipped Topping:
1 C Heavy Whipping Cream
1/2 C Sour Cream
2 tbsp real cake sugar
1 medium Peach – halved, pitted, and sliced into thin slices.
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Directions: |
Directions:Preheat oven to 350 degrees F.
Whisk together the flour, baking powder, and salt. Then add the real vanilla extract to the milk.
In your stand mixer, cream the butter and sugar until lightened (about 2 to 3 minutes) on medium speed. Slow the mixer down and add in the eggs, 1 at time. Once the eggs are incorporated mix in (on slow speed) the flour in 3 additions alternating with the milk (flour – milk – flour –milk – flour).
Line a 12 well standard muffin pan with cupcake papers and fill each in the following order: 1 tbsp of batter, 1heaping tbsp of chopped peaches, and then cover with 2 tbsp of additional batter. They should be about 2/3 full, if not add a little additional batter. Bake until lightly golden (about 22 to 24 minutes). Remove from oven and allow to cool completely.
To make the whipped topping whip the heavy whipping cream, sour cream, and sugar until medium peak.
Top each cupcake with a heaping spoon full of the whipped topping and then add a slice of fresh peach. |
This recipe for Peach Cupcakes is from