Peaches and Cream Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups diced fresh peaches
• 1/4 cup heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time until fully incorporated. Stir in vanilla extract.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the diced peaches.
5. Divide the batter evenly among the prepared cupcake liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cupcakes to cool completely before frosting.
7. In a medium bowl, whip the cream and powdered sugar until stiff peaks form. Pipe or spread the cream onto the cooled cupcakes.

Interesting Facts

• Peaches and cream cupcakes are a popular summer dessert.
• These cupcakes can be made with fresh or frozen peaches.
• Cupcakes can be stored at room temperature for up to 3 days.