PEACHES AND CREAM CUPCAKES by NancyC

Makes 14 to 16 cupcakes

1 1/2 cups flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 to 1 1/2 cups finely chopped peaches (at least 2 medium-sized peaches)

Preheat oven to 350˚F. Line a 12-cup muffin pan, and part of another muffin pan, with paper liners; set aside.

In a medium-size bowl, whisk together flour, baking powder, and baking soda.

In large bowl, beat butter, brown sugar, and granulated sugar for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended.

Add the flour mixture to this sugar/egg mixture, mixing well. Fold in the finely-chopped peaches and stir until evenly distributed in batter. Fill cupcake liners almost 3/4 full.

Bake at 350˚F for 20 to 25 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool in pan 5 to 10 minutes, then remove cupcakes from pan and cool completely. While waiting for the cupcakes to cool, you can make the frosting—see recipe below!

CREAM CHEESE FROSTING

4 ounces cream cheese, softened (half of an 8-ounce block)
1 Tablespoon Half & Half (light cream)
2 1/2 cups powdered sugar
1 to 2 peaches, thinly sliced, for garnish

Blend softened cream cheese and Half & Half together; then add in the powdered sugar a cup at a time. Blend well. Put a large dollop of frosting on each cupcake and top with a fresh peach slice. If not serving right away, refrigerate cupcakes until ready to serve.

Recipe from NancyC | nancy-c.com