Hey everyone, have you ever tried peach cupcakes? If not, trust me, you are missing out on something amazing! Peach cupcakes are a delightful twist on the classic cupcake, with a unique flavor and a light, fluffy texture that will leave you craving for more.

The first thing you'll notice about peach cupcakes is their aroma. The scent of fresh peaches fills the air, making your mouth water and your taste buds tingle. And when you take a bite, you'll be pleasantly surprised by the burst of sweet, juicy peach flavor that explodes in your mouth.

But what sets peach cupcakes apart from other cupcakes is their texture. They are incredibly moist and tender, with a light crumb that melts in your mouth. And the combination of the soft, delicate cake and the juicy bits of fresh peaches creates a perfect balance of flavors and textures.

Whether you are a fan of peaches or not, I highly recommend giving peach cupcakes a try. They are a perfect treat for any occasion, from a casual get-together with friends to a fancy wedding reception. So, if you are looking for a unique, delicious dessert that will impress your guests, give peach cupcakes a chance. Trust me, your taste buds will thank you!

Peach Cupcakes

Prep Time: 22 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Equipment

Mixing Bowl Set

Mixer

Cupcake/Muffin Pan

Cupcake Liners

Offset Spatula

Ingredients

• 1¾ cup all-purpose flour spooned and leveled

• ¾ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon cinnamon

• ½ cup unsalted butter at room temperature

• 1 cup granulated sugar

• 2 eggs

• 1½ teaspoon vanilla extract

• ½ cup plain greek yogurt at room temperature or sour cream

• ½ cup whole milk at room temperature

• ¾ cup finely diced peaches about 2 peaches. extra diced peaches for topping (optional)

Maple Frosting

• ½ cup unsalted butter browned

• 2½ cups powdered sugar

• ½ teaspoon vanilla extract

• ¼ cup maple syrup

• 2-4 tbsp milk

Instructions

Brown Butter

1. make the brown butter: In a large pot or dutch oven, brown the butter on the stovetop over medium heat. Watch closely and stir the entire time, until the butter starts to foam on the top. The butter should turn golden brown 5-8 minutes after starting and you will see brown flecks on the bottom.

2. Remove from the heat and pour into a heat-safe bowl. Transfer to the fridge and let it get back to the consistency of room temperature butter.

Cupcakes

1. Preheat your oven to 350° F. Line a cupcake tin with liners and set aside.

2. In a medium-sized bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. In a large bowl, beat the butter using an electric mixer for 1-2 minutes, until smooth. Add the sugar and beat until incorporated. Add the eggs and vanilla, mixing again until incorporated. Then mix in the yogurt. To this mixture, add the dry ingredients and mix until just combined. Slowly pour in your milk while the mixer is on low speed. Once the milk is incorporated, fold in the chunks of peaches.

4. Fill your cupcake liners between ½ and ⅔ of the way full, and then bake in the oven for 19-22 minutes, until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting

Frosting

1. In a large bowl, beat the butter with an electric mixer for 1-2 minutes until smooth. Add in the powdered sugar, vanilla, maple syrup, and 2 tablespoon of milk. Mix until everything is smooth. If it's too thick, add in ½ tablespoon of milk at a time until you reach the desired consistency for your frosting.

2. You can either pipe your frosting on using a piping bag and tip, or use an icing knife to spread on top.