Fresh Peach Cupcakes

Preheat oven to 350 F. Grease a 12-count standard size muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, granulated sugar and brown sugar until well combined. Gradually add oil and vanilla, mix until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Fold in diced peaches.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin from the veon to a wire rack and let cupcakes cool completely.

For the frosting:
Put butter in a mixing bowl and beat it for a few minutes with a mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on the lowest speed until the sugar incorporates with the butter. Add vanilla, heavy cream and peach puree (and peach food coloring, if using) and continue mixing until incorporated. Increase mixer speed to medium high, beat for another 5 to 8 minutes until light and fluffy.

Transfer frosting to a large pastry bag fitted with your preferred tip and frost the cupcakes. Garnish with a sliced fresh peach on each cupcake.