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Ginger peach cupcakes: recipe for a small batch of ginger peach cupcakes with peach buttercream. Makes 4 cupcakes, but can be doubled for more peach desserts.
I dreamt up a cupcake made with fresh peaches topped with peach buttercream.
Weโre making fresh peach puree in the microwave todayโitโsย easy peasy. ย I tossed in a little fresh ginger into the cupcake batter last minute, and I loved it even more.
Weโve suddenly had a cold spell in our area lately (low 90s instead of 100s!), and itโs a good reminder that fall is just around the corner. ย Soon, Iโll be dreaming up fall desserts for two. Iโve been buying peaches by the dozen while I still can, and shamelessly letting the juice drip down my arm with each bite. ย Letโs cram fresh peaches into everyย dessert until fall gets here, deal?
Make these cupcakes while thereโs still time!
ย
Ginger Peach Cupcakes
Ginger peach cupcakes with peach buttercream
Ingredients
Peach puree:
- 1 small peach (4 oz.)
- 1 teaspoon brown sugar
Cupcakes:
- 1/4 cup + 1 tablespoon canola oil
- 1/3 cup sugar
- 1 large egg
- 1/2 teaspoon freshly grated ginger
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Peach buttercream:
- 4 tablespoons unsalted butter, softened
- 1 tablespoon leftover peach puree
- 1 cup powdered sugar
Instructions
- First, begin by making the peach puree: Peel and dice the peach and place it in a small bowl with the brown sugar. Cover it tightly with plastic wrap and microwave on high for 1 minute. Mash the pieces with a fork, then set aside to cool.
- Preheat the oven to 350. Line 4 muffin cups with liners.
- In a small bowl, beat together the canola oil and sugar until well combined. Add the egg, ginger and all but 1 tablespoon of the peach puree and beat until combined.
- In another small bowl, whisk together the flour, baking powder and salt. Pour this over the wet mixture and mix until combined---do not over mix. Divide between the muffin cups and bake for 18-20 minutes, until done (a toothpick inserted comes out clean with only moist crumbs sticking to it).
- Let cool completely before making the frosting. To make the frosting, beat together the remaining 1 tablespoon of peach puree with the powdered sugar and butter. Frost the cupcakes and serve.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 395Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 115mgCarbohydrates: 60gFiber: 1gSugar: 47gProtein: 4g
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I made these tonight and they were delightful! I wasnโt expecting the peach buttercream to appeal to me but I was pleasantly surprised :)
How could I incorporate leftover sour cream into these little beauties?
Would you recommend any conversions if I wanted to turn this into a simple 6-inch cake (maybe 2 layers of cake rounds)?