Brown Butter Peach Cupcakes
Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.
Servings: 18 cupcakes
Peach Puree Ingredients
- 3 cups diced fresh peaches
- 1 tablespoon white sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 3/4 cup butter
- 1 cup peach puree, prepared as directed
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1/2 tsp vanilla
- 2 large eggs room temperature
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 cups finely diced peaches
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 1/2 cup peach puree, prepared as directed
- 1 tsp vanilla
- 5-6 cups powdered sugar
Peach Puree Instructions
Heat peaches, lemon juice, water, and white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently.
Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
Serving: 1cupcake | Calories: 980kcal | Carbohydrates: 213g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 255mg | Fiber: 1g | Sugar: 198g