The Pioneer Woman Tasty Kitchen
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Peach Cupcakes with Raspberry Buttercream

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Level: Easy

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Description

I like peaches. I like raspberries. And I like cupcakes. So I decided I’d put them all together and hope for the best. Turns out they are pretty darn tasty!

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups Softened, Unsalted Butter
  • ½ cups Sugar
  • ½ cups Brown Sugar
  • 2 whole Ripe Peaches (smashed)
  • ½ cups Vegetable Oil
  • 2 whole Eggs
  • 2-¼ cups Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Half-and-half
  • 1 teaspoon Peach Extract
  • 1 dash Cinnamon (optional)
  • FOR THE BUTTERCREAM:
  • 1 cup Raspberries
  • 1 cup Sugar
  • ¼ cups Water
  • 2 sticks Softened Butter
  • 2 cups Powdered Sugar, Sifted
  • 1 teaspoon Vanilla Exctract
  • 2 Tablespoons Half And Half, Only If Needed

Preparation

For the cupcakes:
Preheat your oven to 350F. Put paper liners into two 12-count muffin tins.

Using the paddle attachment of your mixer, mix butter, sugars, peaches, and oil. Add one egg at a time until combined. Set aside.

In a separate bowl sift flour, baking soda, baking powder, and salt. Begin adding it into the wet mixture. Alternate adding the dry ingredients and the half and half a little at a time until everything is combined. Using your spatula, mix in the peach extract. (Also add a dash of cinnamon if you’re feeling spicy).

Pour batter into cupcake tins (lined with pretty papers…or just plain $1 ones if you’re on a budget like me!) and bake for 20-25 minutes.

Raspberry Buttercream:

In a saucepan combine raspberries, sugar, and water. Bring to a boil and reduce to a simmer. Stir until a syrup forms and all berries are broken down. Take off of stove to cool.

With the paddle attachment of your mixer, whip butter until fluffy.

Strain raspberry syrup through a sieve into a bowl, so it is free of seeds. Add syrup to butter and mix. Add powdered sugar and mix until all is light and fluffy. Use a spatula to mix in the vanilla. If you need some additional moisture mix in half and half one tablespooon at a time.

Once cupcakes have cooled, frost, enjoy. Repeat!

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