Peach Cobbler Cupcakes
A GREAT post by CandidCupcake from All Things Cupcake.
Did you know that August is National Peach Month? Go celebrate by picking yourself some fresh peaches and trying out a new cupcake recipe. (You better hurry, though, because you’re almost out of time!) This recipe was patterned after the peach cobbler cupcake at Chattanooga Cupcakes
in Tennessee. The batter and frosting contain hints of cinnamon, and of course, peaches. It's like the comforting taste of Cinnabon combined with peaches. DELICIOUS!
Here is the recipe (and photo above) from www.manhattanbeach.patch.com :
Peach Cobbler Cupcake Batter
- 1 box of vanilla cake mix (15.25 oz)
- 1 cup peach juice
- 3/4 cup finely chopped canned diced peaches (or you can use fresh)
- 1 tsp. cinnamon
- 1/2 cup oil
- 3 eggs
Prepare the box cake mix according to the directions, substituting the peach juice in lieu of the water.
Lightly run peaches through food processor until nicely minced.
Add peaches and cinnamon to cake batter and combine.
Bake in individual cupcake liners.
Cool completely before frosting.
Cream Cheese Frosting
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 tsp. cinnamon
In a bowl, whip together butter and cream cheese.
Slowly add powdered sugar and whip until smooth.
Add in cinnamon and beat with a mixer until light and fluffy.
Place frosting in a piping bag or a plastic baggie with the corner cut off.
Lavish generously onto the peach cupcakes.
And while I'll admit that I don't usually like recipes that aren't from scratch, I'll admit that I love this one because I can have my nieces and nephews under the age of 5 help. It's so fast and easy that they don't get bored!
What's your favorite cupcake flavor?