Summer is coming to a close and I cannot believe how fast it flew by. It’s getting dark earlier and I’m so eager to wear my new suede booties, but before we move into fall, I couldn’t forget to share a little more of summer’s juicy peaches.
I made these peach cupcakes topped with vanilla whipped cream a few weeks ago and I just love how simple they are. The recipe isn’t complicated and it highlights these gorgeous farmer’s market peaches so well. You should still be able to find peaches for another couple of weeks so snatch some up before they’re gone!
Peaches and Cream Cupcakes
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 2/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 generous cup sliced peaches
- Preheat oven to 350°. Line one 12-cup muffin tin with paper cups.
- Cream together butter and sugar.
- Add the eggs, vanilla and milk.
- Slowly mix in the dry ingredients.
- Finally gently incorporate the peaches.
- Bake for 20 minutes..
For the frosting: beat 2 cups of heavy whipping cream with a 1/4 cup powdered sugar and a teaspoon or two of vanilla extract. Spoon on to your cupcake just before eating.
I can’t think of a better way to celebrate the end of summer! These might just make another appearance at a Labor Day party this weekend for one last peach hurrah before we break out the boots and pumpkin.