peach cupcakes with brown sugar frosting.

i made these a few weeks ago when my boyfriend was out of town. i was bored and needed something to do. instead of my homework for the next day or working on my paper that was due later in the week. things that are actually productive. i chose baking. it so much more fun. i was excited to try this recipe out. i found it on a site called smitten kitchen. this is the first recipe i have made from her. i really, really liked the frosting. i will definitely use that recipe again. but the peach cupcakes were okay. they weren't bad. just okay. i was expecting a bolder peach flavor and it just wasn't there. maybe my peaches weren't ripe enough?? 


**i wouldn't normally want to post something that i am not 100% in love with...BUT i got to thinking...for someone else these might be amazing...so why not? plus, i would hate to waste some good pics =)

peach cupcakes with brown sugar frosting + printable version
-- recipe from smitten kitchen 

cupcake batter:

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish 

in a large bowl, sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. in a mixing bowl, cream the butter and sugars together, beating until fluffy. add eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then vanilla. gently mix in the buttermilk, sour cream or yogurt. add the dry ingredients to the butter mixture and carefully fold in the peach chunks.

divide the batter evenly among the prepared cupcake liners. bake for 18 to 22 minutes, or until a toothpick inserted into the center of cupcakes comes out clean. cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

frosting:
1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract 

in a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. in a large bowl, beat the cream cheese and butter until fluffy. add the sugar-cornstarch mixture and vanilla, and beat until smooth. you may need to chill the bowl in the refrigerator until the frosting thickens back up, maybe 30 minutes, then frost/decorate cooled cupcakes. 

 

diet cherry 7up cupcakes.

i know what you are thinking. how in the world can a cupcake be diet? but seriously, it can. kind of. i first heard about diet cupcakes from hungry girl. i also saw it on one of my favorite sites grin and bake it. she has a couple variations that i am dying to try out. she also has a ton of non-diet cupcakes i am also dying to make! so since we have been eating a lot of sweets around here...and since i can't seem to stay away from baking, i figured this was the perfect cupcake for me! plus, these are the easiest cupcakes in the world to make. that immediately makes them a winner in my book. you should definitely try them out. and you can totally play with the flavor combos...another good one would be lemon cake with slice or diet 7up...or if you are chocolate fanatic, maybe try chocolate cake and diet cherry coke??

diet cherry 7up cupcakes + printable version
--recipe from grin and bake it

1 box of white cake mix
1 can of diet cherry 7up
2 egg whites *optional but i would use them if you can!

preheat oven to 350 degrees. add cake mix and egg whites to mixing bowl. pour in can of cherry 7up. follow the cake box directions for amount of mixing time. line 24 cupcakes tins with paper liners, if using. fill each one about 2/3. bake for about 15-16 minutes or until a toothpick comes out clean.

lowfat cream cheese frosting: 
--recipe from grin and bake it

8 oz. lowfat cream cheese, softened
1 cup marshmallow fluff
1 tsp. fresh lemon juice
1 tsp. vanilla
1 cup powdered sugar

mix cream cheese, marshmallow, lemon juice and vanilla in mixing bowl until combined. gradually add powdered sugar.