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White Peach Cupcakes with Brown Sugar Frosting

These White Peach Cupcakes with Brown Sugar Frosting are a sweet, nibble of summer.   Peaches remind everyone of summer, so let's enjoy them in a cupcake topped with brown sugar frosting. 
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Keyword: Frosting, Peaches
Servings: 12

Equipment

  • Muffin Tin
  • Electric Mixer

Ingredients

Cupcake:

  • 1 1/2 cups cake flour
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • ¼ teaspoon nutmeg
  • 6 tablespoons unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1/3 light brown sugar packed
  • 2 large eggs lightly beaten
  • 1/2 teaspoon vanilla extract
  • ¾ cup full-fat yogurt
  • 1 cup of diced fresh peaches this took 2 small peaches , skinned, pitted and cut into ½” dice

Frosting:

  • 1 1/4 cups light brown sugar
  • 2 tablespoons cornstarch
  • 1/4 cup powdered sugar
  • 8- ounce packages of cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • 1/4 teaspoon vanilla extract

Instructions

Cupcake

  • Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
  • Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside.
  • Cream the butter 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 20-25 minutes, or until a tester inserted into the center of cupcakes comes out clean.
  • Let cupcakes cool on rack

Frosting:

  • In a large bowl, beat the cream cheese and butter until fluffy.
  • Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Make sure there are no brown sugar clumps left.
  • Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.