Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Unsalted butter, softened: 1 cup (225g)
- Large eggs: 2
- Vanilla extract: 1 tablespoon (15ml)
- Buttermilk: 1 cup (240ml)
- Canned peaches, drained and chopped: 1 cup (240g)
For the Cream Cheese Frosting:
- Cream cheese, softened: 8 ounces (225g)
- Unsalted butter, softened: 4 tablespoons (60g)
- Confectioners' sugar: 3 cups (360g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy. Beat in the eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the chopped peaches.
- Fill the prepared muffin cups 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a medium bowl, beat together the cream cheese, butter, and vanilla extract until smooth.
- Gradually add the confectioners' sugar, beating until light and fluffy.
- Frost the cooled cupcakes and enjoy!
Nutritional Information:
- Calories: 350 per cupcake
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 50g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Soft and moist cupcakes with a sweet peachy flavor
- Rich and creamy cream cheese frosting
- Perfect for parties, potlucks, or special occasions
User Comments:
- "These cupcakes are absolutely divine! The peach and cream combination is a match made in heaven."
- "I'm not a huge cupcake fan, but these were so good I couldn't resist having a second one."
- "The frosting was the star of the show. It's so light and fluffy, it melts in your mouth."
- "These cupcakes were the perfect dessert for our party. Everyone loved them!"
Special Precautions and Tips:
- To make gluten-free cupcakes, use gluten-free flour.
- If you don't have canned peaches, you can use fresh peaches instead. Simply peel and chop them before adding them to the batter.
- To make the frosting ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before frosting the cupcakes.
