QUICK CUPCAKES WITH PEACH FROSTING
This frosting is super easy to whip together for last minute cupcakes and other treats. Use your favorite jam or preserves to customize.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2 cups frosting
Number Of Ingredients 6
Steps:
- Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
- Swirl in the preserves using a spatula to make pretty streaks.
- Frost the muffins and watch them turn into cupcakes!
PEACH CUPCAKES
Make and share this Peach Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together flour, baking powder, nutmeg and salt.
- In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
- Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
PEACH COBBLER CUPCAKES
Just peachy: With a crunchy crumble topping and juicy peaches, these cupcakes give you a little taste of Georgia kindness--no matter where you are.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
- Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside.
- Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
- Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves.
- For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble.
- For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes.
- Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.
PEACH CUPCAKES W/BROWN SUGAR FROSTING
From smitten kitchen blog. These look wonderful. The blog stated they were good without frosting as a breakfast muffin, just cut the sugar back a bit and sub wheat flour for the cake flour. Also suggested adding pecans to the batter if you like.
Provided by Candace Michelle 2
Categories Dessert
Time 37m
Yield 28 Cupcakes
Number Of Ingredients 18
Steps:
- For Cupcakes:.
- Preheat the oven to 350°F Line 28 muffin cups with paper liners.
- Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk. Stir in the dry ingredients and fold in the peach chunks.
- Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
- For Frosting:.
- In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.
Nutrition Facts : Calories 292.9, Fat 14.5, SaturatedFat 9, Cholesterol 55.2, Sodium 244.3, Carbohydrate 38.1, Fiber 0.5, Sugar 24.8, Protein 3.5
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