Author Notes
This is a recipe adapted from Smitten Kitchen's Peach Cupcakes with Brown Sugar Frosting, using Bob's Gluten Free Flour Blend and a few of my own variations (fresh grated nutmeg & ginger etc.) that I think add a delicious punch to the cupcakes. Additionally, I swapped out the original Brown Sugar Frosting and used one of my favorite standbys a Bourbon Cream Cheese Frosting which was a hit with my friends. —youcanteatbread
Continue After Advertisement
Ingredients
- 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)
- 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
Directions
- Peach Cupcakes
-
Preheat the oven to 350°F. Line 28 muffin cups with paper liners.
-
Sift together the flour, baking powder, baking soda, Xanthan gum, salt, nutmeg, and ginger and set aside.
-
Cream the butter, applesauce, and sugars together, beating until fluffy.
-
Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla.
-
Gently mix in the buttermilk, sour cream or yogurt.
-
Stir in the dry ingredients and fold in the peach chunks.
-
Divide the batter evenly among the prepared cupcake liners.
-
Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean.
-
Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
- Bourbon Cream Cheese Frosting
-
In a large bowl, beat the cream cheese and butter until fluffy.
-
Add the sugar, ginger, bourbon, and vanilla, beat until frosting is smooth and light.
-
Chill the bowl in the refrigerator for 30 minutes, or until it thickens, then spread on cupcakes.
-
Return cupcakes to refrigerator, covered will last 4-5 days.
See what other Food52ers are saying.