Peach Cupcakes

I’m just getting around to updating this old recipe. I debated calling my peach cupcakes “peaches and cream cupcakes” but ultimately felt they didn’t have the right kind of cream I was looking for.

Instead I changed the name from “Just Peachy”, which I thought was adorable, to plain old Peach Cupcakes.

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. For full instructions : www.savoryexperiments.com

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