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Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

SUBMITTED BY: EatCaliforniaFruit.com

"Sweet and delicious, these mini vanilla-almond peach cupcakes are topped with creamy fresh California peach frosting. Easy enough for any occasion, these cupcakes are real delights."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 3.7 star rating.
Read Reviews (3)
PREP TIME  30 Min
COOK TIME  15 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • Cupcakes:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 cup sugar plus
  • 2 tablespoons sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup low-fat milk
  • 1 fresh California peach, pitted and diced
  •  
  • Frosting:
  • 1 fresh California peach, divided
  • 1 1/2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar, divided
  • 1/2 teaspoon vanilla extract
  • Tiny mint leaves for garnish (optional)

DIRECTIONS

  1. To prepare cupcakes, preheat oven to 300 degrees F and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy. Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced peaches and spoon batter into prepared muffin tins (they will be very full). Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.
  2. To prepare frosting, peel and mash or puree half the peach. Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1 1/2 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by kpenn
These are okay. They are light for the summer and definitely not very sweet. I found they... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2008 by ALEJANDRA CASTILLO
I MADE THEM BIG NOT MINI BUT I USED WHOLE WHEAT FLOUR AND LIGHT BROWN SUGAR AND ALSO 2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2008 by SHANPERSCH
Pretty good cupcakes. I first saw this recipe in the St. Louis Post-Dispatch. They warned that... MORE


 
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Nutritional Information
Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

Servings Per Recipe: 36

Amount Per Serving

Calories: 92

  • Total Fat: 2.1g
  • Cholesterol: 17mg
  • Sodium: 81mg
  • Total Carbs: 17g
  •     Dietary Fiber: 0.2g
  • Protein: 1.2g

VIEW DETAILED NUTRITION

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