Peach Cupcakes

Peach Cupcakes embody all that is summer. Sweet and juicy peaches make these light cupcakes with peach cream cheese frosting just perfect!

Ingredients

PEACH COMPOTE:

• 5 ripe peaches
• 1/3 cup sugar
• 1/4 cup water

CUPCAKE BATTER:

• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter , room temperature
• 3/4 cup sugar
• 1/4 cup light brown sugar , packed
• 3 eggs
• 1 tablespoon honey
• 1 1/2 teaspoons vanilla
• 1/2 cup buttermilk
• 1/2 cup carbonated peach soda

FROSTING:

• 1/4 cup unsalted butter , softened
• 8 ounces cream cheese , room temperature
• 4 cups powdered sugar
• 1/2 teaspoon vanilla or peach extract
• 3 tablespoons carbonated peach soda

DECORATION

• Sprinkles or shimmer dust
• Peach Rings

Instructions

1. Start by peeling the peaches, which is much like peeling a tomato. Fill a medium sauce pan 3/4 of the way with water and bring to a boil. Meanwhile, fill a medium mixing bowl with ice and water. Using a paring knife cut a small "X" on the bottom of each peach. When water comes to a boil put two peaches in for 30 seconds, remove and place in ice bath. Continue with remaining peaches. The skin of the peach should easily peel off.
2. Chop peeled peaches into small pieces, discarding the pit. 
3. Place into a medium saucepan. Add sugar and water, increase heat to medium and stir with a wooden spoon. Continue to heat and stir until mixture becomes a syrup consistency, approximately 10-15 minutes. Remove from heat and set aside.
4. Preheat oven to 350 degrees.
5. Sift together flour, baking soda and baking powder. Set aside. 
6. In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat butter for 30 seconds until creamy and pale. 
7. Add sugars and continue to beat until fully combined. Beat in eggs, one at a time. Lastly, add honey and vanilla, blend until smooth.
8. Alternate adding buttermilk, flour mixture and peach soda until all ingredients are just combined. Do not over mix! Over mixing can make the cupcakes tough.
9. Place cupcake liners in cupcake tin. Fill each wrapper 1/3 way. Spoon 1- 1 1/2 tablespoon(s) peach compote on top of batter followed by an additional dollop of cake batter, sandwiching them together. 
10. Bake for 18-20 minutes, or until tops gently bounce back when touched and are slightly browned. Cool completely.
11. Prepare frosting by beating cream cheese and butter together. Add powdered sugar, vanilla or peach flavoring and peach flavored soda. Blend until creamy and appropriate frosting consistency. If frosting is too thick, add small amounts of peach soda until spreadable.
12. Frost and decorate cupcakes however you desire.  

Recipes by www.savoryexperiments.com