Light, fluffy, peach flavoured cupcakes with peach bourbon butter cream icing.
These yummy Peach Cupcakes are light and spongy, with the decadent peach bourbon cream icing making them just a little bit naughty. They are a great alternative to cakes and make the perfect birthday surprise.
For the cupcakes
- 4 small peaches, peeled
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1/2 cup sugar
- 1 egg
- 1 tablespoon bourbon
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
- 1 tablespoon all-purpose flour
For the icing
- 1/4 cup butter, melted
- 3 cups icing sugar
- 1 teaspoon bourbon
Preheat the oven to 180°C and line a muffin tin with cupcake liners.
Peel the peaches by dropping them into a pot of boiling water for about two minutes.
Rinse them off under cold water, and the peels should come off.
Chop about one and a half of the peaches into small pieces and set them aside. Cut the rest of the peaches into large pieces and put them in the blender. Mix the peaches until smooth and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In a large bowl, combine the canola oil, sugar and egg.
Add the bourbon and vanilla and stir in about a third of the dry ingredients, followed by the almond milk. Add another third of the dry ingredients, then half a cup of the reserved peach puree. Add the rest of the dry ingredients and stir until everything is just barely combined.
Toss the reserved chopped peaches in the tablespoon of flour and fold them into the batter.
Pour the batter evenly among the prepared muffin cups.
Bake the cupcakes for about 18 minutes. Remove from oven and transfer the cupcakes to a wire rack to cool completely before topping them with the frosting.
To make the frosting, beat the butter for about 30 seconds, in the bowl of a mixer. Add one and a half cups of the powdered sugar, beating until smooth. Add the rest of the peach puree and beat to combine before adding the rest of the powdered sugar, followed by the bourbon.
Stir until mixture is smooth and set aside until the cupcakes are cool.
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