This recipe is from Baked, a regular column on SauceMagazine.com.
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.
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
This article appears in October 2011.