Peaches and Cream Cupcakes

READY IN: 28mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F and line a 12 hole cupcake tray.
  • Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
  • Add in the baking powder and flour and mix on low until well combined.
  • Add in the peach purée and mix on low until well combined.
  • Divide the batter between the liners, 3/4 full.
  • Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
  • Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
  • Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
  • Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
  • Pipe frosting onto each cupcake and garnish with half a peach slice.
  • Cupcakes will keep in an airtight container, in the fridge for 2 days.
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