Peach Cupcake With Peach Cream Cheese Recipes

Steps:

• Preheat oven to 350°F. Line cupcake tins with liners. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Peach Cream Cheese Frosting: Makes enough to frost 24 cupcakes In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Steps:

• 1. Turn oven on to 350 degrees. Line your cupcake pan with liners. Take 5 of the peaches and slice them. Set aside
• 2. Frosting: Take last of the Peaches and Peel off the skin. Then chop and put in blender to make puree for frosting. Put in refrigerator until needed.
• 3. In a large bowl beat cream cheese until fluffy. Add vanilla extract. Mix in Peach puree until well blended. Add powdered sugar a little at a time until it is smooth and at frosting consistency. Add one or two drops of pink food coloring to add a little pink to frosting. Refrigerate for 30 mins.
• 4. Cupcakes: In large bowl mix cake mix as directed except substitute some of the water with peach juice(like 1/4 cup). Mix well. Then add the Peach jello and mix well. Pour mix 3/4 full. Then Bake for 12-13 mins. Let cool.
• 5. Frost cupcakes and top with slice peaches.

Steps:

• Cupcake: Preheat oven to 350 degrees. Line cupcake tins with liners. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Frosting: In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake. Assembly: Using either a piping bag or a spatula, frost each cupcake with a liberal amount of frosting. The cupcakes pictured here were frosted using a 2D tip and a piping bag. Start in the middle and swirl outward, holding piping tip perpendicular to the cupcake. Garnish with slices of fresh peach for an extra elegant look.