Peach Cupakes with Bourbon Cream Cheese Frosting

Peach Cupcakes

• 3 cups Bob's Red Mill Gluten-Free Flour Blend
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon Xanthan gum
• 1 teaspoon salt
• 1 teaspoon grated nutmeg
• 1 teaspoon granted ginger
• 1/2 cup unsalted butter, room temperature
• 1/4 cup unsweetened applesauce
• 1/2 cup granulated sugar
• 1/2 cup dark or light brown sugar (packed)
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1.5 cups buttermilk, sour cream, or full-fat yogurt
• 3 large peaches, peeled, cored, and chopped smallish (~1/3-inch dice)

1. Preheat the oven to 350°F. Line 28 muffin cups with paper liners.
2. Sift together the flour, baking powder, baking soda, Xanthan gum, salt, nutmeg, and ginger and set aside.
3. Cream the butter, applesauce, and sugars together, beating until fluffy.
4. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla.
5. Gently mix in the buttermilk, sour cream or yogurt.
6. Stir in the dry ingredients and fold in the peach chunks.
7. Divide the batter evenly among the prepared cupcake liners.
8. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean.
9. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

Bourbon Cream Cheese Frosting

• 1.5 cups powdered sugar
• 16 ounces low-fat cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 4 tablespoons bourbon, (I use Bulleit or Maker's Mark)
• 1 teaspoon vanilla
• 1 teaspoon grated ginger

1. In a large bowl, beat the cream cheese and butter until fluffy.
2. Add the sugar, ginger, bourbon, and vanilla, beat until frosting is smooth and light.
3. Chill the bowl in the refrigerator for 30 minutes, or until it thickens, then spread on cupcakes.
4. Return cupcakes to refrigerator, covered will last 4-5 days.