Taste and Create: Peach Cobbler Cupcakes

One of the foods on "The List" for me to make is cupcakes and frosting from scratch. Thus, I was super pumped when I was paired with Stef from The Cupcake Project for this month's Taste and Create. Super pumped, and kind of terrified. She is a cupcake superstar! Whereas I have never ever made a cake or cupcake from scratch... I know, for shame! I usually make everything from scratch, but cake making has always scared me a little for some reason... after looking through her website various times and giving myself a few pep talks, I selected a recipe for peach cobbler cupcakes. I topped them with a peach whipped cream frosting and a sprinkle of granola. OH YUM! I will never resort to a boxed cake mix again! These cupcakes are delish! Light, peachy, moist, and the frosting?!?!? Oh the frosting.... I need a moment.... it is lick the beater good. I must've eaten at least a cup full... I was a little sick later... but it was worth it! I was probably most nervous about the frosting part because when I have frosted my store bought previous cupcakes, with store bought frosting, I have ended up with icky, ugly, flat topped, pasty tasting cupcakes. To psych myself up for the cupcake frosting process, I bought this:

I am so glad I did! It gave my cupcakes a pretty, professional look (ok not quite professional... but prettier than my average smear it on with a butter knife technique). The whipped cream frosting is NOTHING like store bought. It is light, creamy, melt in your mouth... I could go on... but I won't as this post is getting long. Needless to say, I am a cupcake convert. I now understand all the hype, and I'm sure I will be borrowing more delightful recipes from Stef's website! Have a beautiful, cupcake filled day!

Peach Cobbler Cupcakes

Courtesy of cupcakeproject.com

Yield: 16 Cupcakes

Ingredients

1 1/2 C flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 C unsalted butter, room temperature

3/4 C brown sugar

1/4 C sugar

2 eggs

1/2 C sour cream

1 tsp vanilla extract

1 1/4 C peaches, roughly chopped (about 2 medium-sized peaches)

With a fork, whisk flour, baking powder, and baking soda in a bowl.

Beat butter and sugars in a large bowl for 1 minute until light and fluffy (mine didn't really get light and fluffy cause my butter was a bit cold, but it didn't seem to affect the end result too much).

Beat in eggs, sour cream, and vanilla extract until blended.

Mix in flour mixture.

Fold in peaches.

Fill cupcake liners 1/2 full (mine didn't rise a whole bunch probably thanks to not making my butter light and fluffy so 3/4 full worked for me).

Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

When completely cooled, frost and top with a sprinkle of granola (I used my homemade granola, recipe here)

Peach Whipped Cream Frosting

Recipe: cupcakeproject.com

Ingredients

1 C heavy whipping cream

1/3 C sugar

2/3 C finely pureed peaches, fresh or canned (use fresh if possible!)

Beat whipping cream on medium speed for about five minutes, until soft peaks form.

Mix in sugar.

Fold in peaches to the whipped cream.

Be sure to keep refrigerated.