georgia peach cupcakes
I do not buy store bought peaches I wait till the truck comes up to Ohio from Georgia and I buy lots and freeze them for later. So not sure how other peaches will taste. I double this recipe and it makes 48 and one batch of icing will work for a double batch. Very moist and then I store them in frig if it is to warm or in a air tight container. I also make Georgia Peach bread which is to die for.
prep time
20 Min
cook time
15 Min
method
Bake
yield
24 serving(s)
Ingredients
- 1 cup butter, softened (2- sticks)
- 1 cup white sugar
- 2 eggs (room temp)
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple extract
- 1/2 cup buttermilk
- 1 cup georgia peach puree
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How To Make georgia peach cupcakes
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Step 1Put all dry in small bowl and whisk together In large bowl cream softened butter then add eggs one at a time and mix thoroughly.
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Step 2Now add your extracts and mix Then put peach puree and buttermilk and stir till combined. (HINT) No buttermilk No problem. I cup of milk and 1T of lemon juice. Makes one cup of buttermilk) But make this earlier and set it aside to curdle.
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Step 3Now add your flour slowly to wet mixture and stir well. Preheat oven to 375 Put in muffin pans but only filling 1/2 full Cuz they will rise.
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Step 4Bake 10 minutes Pull out adjust temp to 350 I wait about 5 minutes for it to cool down. Put back in for another 5 minutes till top is firm when you touch it. Cool on wire racks Once cooled then frost.
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Step 5Here is my frosting recipe. 6oz softened cream cheese 1/3 cup butter (softened) 2 cups powdered sugar 1/2 T maple extract. Put all ingred. in bowl and beat till mixed. I make this while the cupcakes are cooling
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