Fresh Peach Cupcakes

This recipe for peach cake is adapted from my popular banana cake recipe, which is always a hit and so easy to make. It was the perfect solution for my fresh Ontario peaches, which were leftover from making my summertime preserves. Moist and flavourful, the cupcakes are perfect on their own or simply dress them up with your favourite frosting. Mine went perfect with a dollop of my homemade peach preserves. 

Cake

2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup fresh peaches peeled and cut in chunks.
1/2 cup butter (soft)
1 1/2 cups sugar
1/4 cup milk

1/4 cup peach juice
2 eggs 

1 tsp vanilla

 

Preheat the oven to 350 degrees F. Line the muffin tins with paper baking cups or line the bottom of a 9-inch square baking pan and grease with butter.

In a small bowl strain the peaches to remove excess moisture. Reserve 1/4 cup of the peach juice for the batter. Mash the peaches with a fork and set aside. .

In a large bowl combine the flour, baking powder, baking soda and salt. Add the mashed peaches, sugar, butter, the milk and peach juice. Beat the mixture on medium speed for 2 minutes. Add the eggs, vanilla and beat for 1 minute. 

Pour into 24 lined muffin tins or a greased 9 inch pan ( I also line the bottom of the pan with parchment paper). Bake in a 350 degree F oven for 20 minutes for the cupcakes and 40 minutes for the cake form.  Both are done when a toothpick or knife is inserted in the middle comes out clean. Cool the cupcakes or cake before icing.

 

Frosting suggestion:

Chantilly Frosting

In a large bowl add, 2 cups of icing sugar, 1/4 cup soft butter, 1/2 teaspoon vanilla and approximately 1/2 cup 35% cream. Beat with an electric mixer, adding more cream if necessary