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.