Peach Lemon Cupcakes
-Coconut & Lime (cupcakes, tweaked) -Paula Deen (frosting, tweaked) Yields: 12 cupcakes Cupcake Ingredients: 7 tablespoons butter, at room temperature 1 cup sugar 2 eggs, at room temperature 2 teaspoons lemon juice 3/4 cup buttermilk 1/2 teaspoon vanilla 1 1/2 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 large peach, chopped Lemon Cream Cheese Frosting Ingredients: 8 ounces cream cheese, softened 1 stick butter, softened 1/2 teaspoon vanilla extract 2 teaspoons lemon juice 1-2 drops yellow food coloring (if desired) 2 cups sifted confectioners’ sugar Directions: Cupcakes: Preheat oven to 350. Line 12 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the eggs, one at a time. Beat to combine. Mix in the buttermilk, vanilla, and lemon juice. The mixture may look a little curdled but that's okay. In a separate bowl, sift together the flour, baking soda, and baking powder. Slowly add dry ingredients to wet. Beat the batter an additional 2 minutes, until light and fluffy. Pour an even amount into each cupcake well, filling about 3/4 of the way. Drop 3-5 chunks of peach into each well, depending on their size and your personal taste. Bake 15-20 minutes. Cool in pan briefly, then remove from the pan and cool completely on a wire rack. Ice with lemon cream cheese frosting. Lemon Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter, vanilla, lemon juice, and food coloring together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip (I used star tip 1M.)
Ready for the oven! Just made a half batch of these, and one without peach for Mike's sister!
Light, springy, fresh!