It’s STILL peach season!! 🍑
Oh, how I adore fresh fruits and veggies – apples, all year long, and then I crave and salivate for berry and peach season.
It’s the best!
Juicy, messy, slippery, sweet peaches. Oh, Georgia on my mind.
And so are these amazing cupcakes! Chunks of fresh peaches are baked inside vanilla cake puffs, along with sweet and spicy cinnamon and basil. Once baked they are then perfectly kissed with a vanilla scented simple cream cheese frosting. 🤤
Cinnamon Basil Peach Cupcakes with Vanilla Cream Cheese Frosting
Cinnamon Basil Peach Cupcakes with Vanilla Cream Cheese Frosting
Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup powdered sugar
3 tsp. baking powder
½ tsp. salt
½ cup oil
1 cup peach nectar
2 large eggs, room temperature
1 cup peeled peaches, chopped
3 Tbs. fresh basil, cut into chiffonade
1 tsp. ground cinnamon
Preheat the oven to 350 degrees.. Line a muffin pan with paper liners; set aside.
In a small bowl, whisk the flour, sugar, baking powder, and salt together.
In a medium bowl, whisk the nectar, oil, and eggs together until well combined.
Add the flour mixture and stir until combined.
Fold in the peaches, basil, and cinnamon.
Divide the batter evenly between the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Vanilla Cream Cheese Frosting:
1 1/2 lbs. cream cheese, room temperature
1 cup powdered sugar
1 tsp. vanilla extract
Whip together all ingredients. Transfer to a piping bag for decorating the cupcakes. Once frosted, dust the goodies with cinnamon and extra powdered sugar, if desired.
