Nectarine Cupcakes with Marscapone Frosting

Preheat oven to 350F.  Put paper liners in a 12 cup muffin tin.

In a small bowl, mix together the flour, baking powder, nutmeg and salt.

In a stand mixer fitted with the paddle attachment, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.

Scoop batter into prepared cupcake pans. Bake in preheated oven for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched.

Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone, cream and powdered sugar until medium-soft peaks form, 1 to 2 minutes. Be careful no to overbeat. Frost cupcakes when completely cooled.