Peaches ’N Crème Cupcakes
Ingredients
1 stick butter (at room temperature)¾ cup of sugar
1 tsp. vanilla
2 eggs (at room temperature)
1¼ cups of flour
¼ tsp. baking soda
1 tsp. baking powder
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. kosher salt
¼ cup of sour cream
¼ cup plus 3 Tbsp. white chocolate chunks
1 8-oz. container crème fraîche
1 cup powdered sugar
1 Tbsp. honey
2 small peaches or 1 large peach, peeled and cored
Preparation
• Preheat oven to 350 degrees.
• Beat the butter and sugar together with an electric mixer on high until the mixture is light and fluffy.
• Add the vanilla, then the eggs, one at a time, beating well after each addition.
• Sift the flour into a separate bowl, then add the baking soda, baking powder, cinnamon, ginger and salt.
• Add the flour mixture and sour cream into the butter mixture, and mix just until incorporated.
• Stir in the white chocolate chunks.
• Bake for 17 to 19 minutes, or until a cake tester comes out dry.
• Meanwhile, make the frosting: Place the crème fraîche in a bowl and add in the powdered sugar and honey. Beat on high until combined and fluffy.
• Remove the cupcakes from the oven and let cool completely. • Chop the peaches into small pieces.
• Once cool, carefully cut holes in the center of each cake and fill with the chopped peaches.
• Top each cupcake with frosting and garnish will more chopped peaches.
