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Peaches ‘n Cream Cupcakes
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Description
Super moist, soft, spongy cake mix cake with added Greek yogurt and peach puree!
Ingredients
- FOR THE CAKE:
- 1 box White Cake Mix, 18-20 Ounce Box
- 1 Egg
- 1 cup Peach Puree
- 1 cup Water
- ¼ cups Oil
- 1 cup Greek Yogurt
- ½ cans 15 Oz Can, Peaches With Juices
- FOR THE ICING:
- 2 Tablespoons Unsalted Butter, Room Temperature
- 6 ounces, weight Cream Cheese, Slightly Chilled
- 2 Tablespoons Peach Juice
- 2 cups Powdered Sugar
Preparation
For the cake:
Preheat oven to 350 F. Prepare two 12-count muffin tins by lining them with cupcake liners.
In the bowl of your stand mixer add cake mix, egg, purée (see note below regarding the puree), water, oil and Greek yogurt. Mix till completely combined.
Use a 1/3 measuring cup to fill your liners. Bake for 18 to 20 minutes or until golden brown.
For the icing:
In the clean bowl of your stand mixer mix butter and cream cheese together. Add powdered sugar and peach juice and mix.
Pipe onto cooled cupcakes. Enjoy!
Note: To make the peach puree, take half a can of peaches with juice and mash or process with food processor.
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