I love peaches, especially fresh from the grove peaches. Growing up we waited for the peach harvest to start and picked up peaches by the dozen from the road side stands near the house. Fresh Jersey peaches (yes, Jersey – they really have the best peaches, sorry Georgia) just whispered “it’s summer” from the smell alone.
The first set of peaches I picked up at the farmer’s market this year were good – really good and tasted like sweet, juicy peaches should taste. The second batch I acquired were … less than wonderful and I had a hard time eating them. I thought about making a peach pie, but I hate the texture of cooked fruit (I know, weird, but I just can’t do it). I considered peach pudding and peach shortcake, but I decided to try peach cupcakes with peach buttercream. Oh my. Yeah. That was the way to go.
To make the peach puree, I peeled the peaches, cut them up, added a squeeze of lemon and a tablespoon of maple syrup since they were not that sweet. Blend well and there you have it – peach puree.
- 1 stick (1/2 cup) butter at room temperature
- 3/4 cup sugar
- 2 eggs
- 1/4 cup peach pure
- 1/4 cup cream (or whole milk)
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
With a mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time and continue mixing until well incorporated. Add peach puree and mix, then add 1/2 flour, baking powder and the salt. Mix well then add the cream and then the rest of the flour. Scrape the sides of the bowls and mix one last time.
Divide mixture between 12 lined muffin/cupcake tins – each tin should be about 1/2 full. Bake in 350 degree oven for 18-20 minutes. Remove from pan and allow to cool completely on a wire rack.
- 1 stick (1/2 cup) butter at room temperature (could use a little less for stiffer buttercream)
- 1/3 cup peach puree
- 1 1/2 cup confectioners sugar (more for stiffer buttercream)
Mix butter and peach puree with a mixer on medium high speed until light and fluffy. Add confectioners sugar, 1/2 cup at a time and mix well to incorporate.
Cool cupcakes completely before icing. These may need to be refrigerated as the icing is a little thin. Use slightly less butter or slightly more confectioners sugar for stiffer icing, but don’t skimp on the puree – it had a fantastic flavor.