Peach Cobbler Cupcakes
Courtesy of cupcakeproject.com
Yield: 16 Cupcakes
1 1/2 C flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 C unsalted butter, room temperature
3/4 C brown sugar
1/4 C sugar
1/2 C sour cream
1 tsp vanilla extract
1 1/4 C peaches, roughly chopped (about 2 medium-sized peaches)
With a fork, whisk flour, baking powder, and baking soda in a bowl.
Beat butter and sugars in a large bowl for 1 minute until light and fluffy (mine didn't really get light and fluffy cause my butter was a bit cold, but it didn't seem to affect the end result too much).
Beat in eggs, sour cream, and vanilla extract until blended.
Mix in flour mixture.
Fold in peaches.
Fill cupcake liners 1/2 full (mine didn't rise a whole bunch probably thanks to not making my butter light and fluffy so 3/4 full worked for me).
Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
When completely cooled, frost and top with a sprinkle of granola (I used my homemade granola, recipe here)
Peach Whipped Cream Frosting
1 C heavy whipping cream
1/3 C sugar
2/3 C finely pureed peaches, fresh or canned (use fresh if possible!)
Beat whipping cream on medium speed for about five minutes, until soft peaks form.
Mix in sugar.
Fold in peaches to the whipped cream.
Be sure to keep refrigerated.