Ingredients45 m servings 92 cals
- To prepare cupcakes, preheat oven to 300 degrees F and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy. Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced peaches and spoon batter into prepared muffin tins (they will be very full). Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.
- To prepare frosting, peel and mash or puree half the peach. Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1 1/2 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.
Per Serving: 92 calories; 2.1 g fat; 17 g carbohydrates; 1.2 g protein; 15 mg cholesterol; 82 mg sodium. Full nutrition
ReviewsRead all reviews 3
These are okay. They are light for the summer and definitely not very sweet. I found they actually lacked a bit of flavour though. In the future, I think I would add even more peaches and per...
I MADE THEM BIG NOT MINI BUT I USED WHOLE WHEAT FLOUR AND LIGHT BROWN SUGAR AND ALSO 2 TABLESPOONS OF ALMOND PASTE, I HAD TO COOK THEM FOR 25 MIN. AT 350 BUT THE REST IT WAS A GOOD RECIPE.