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Peaches & Cream Cupcakes

Peaches & Cream Cupcakes are made with fresh peaches baked in delicious cupcake and topped with a mouthwatering peach buttercream icing. #purelysimple
Course Dessert
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 20
Author Melissa Russo / thefarmgirlgabs.com

Ingredients

  • Cupcakes
  • 1 package Pillsbury Purely Simple White Cake & Cupcake Mix
  • 1 /2 cup butter softened
  • 1/2 cup sour cream
  • 3 eggs
  • 2 cups finely chopped ripe peaches
     about 3 peaches

  • Peach Buttercream Icing
  • 1 package Pillsbury Purely Simple Buttercream Icing
  • 1/2 cup butter softened
  • 1/2 cup fresh peaches pureed

Instructions

  1. Preheat oven to 350 degrees and line 2 muffin tins with cupcake liners.
  2. Peel and finely chop peaches and set aside.
  3. Add the Pillsbury Purely Simple White Cake & Cupcake Mix to a mixing bowl. Add the butter and sour cream. Beat on medium until incorporated.
  4. Add eggs one at a time, beating well after each.
  5. Add the chopped peaches and mix on low until incorporated.
  6. Use an ice cream scoop to evenly fill the muffin tins.
  7. Bake for 20-25 minutes until a toothpick comes out clean in center.
  8. To Make Peach Buttercream Icing
  9. Peel peach and remove pit. Add to a food processor to lightly puree. Just pulse a few times.
  10. Add icing mix to a mixing bowl along with butter. Beat on medium until incorporated.
  11. Add peach puree and beat on medium high until light and fluffy.
  12. If needed, add water if icing is too thick, one tablespoon at a time until desired consistency is reached.
  13. Using a pastry bag and star decorator tip to pipe on cooled cupcakes.
  14. Garnish with peach slice.