Peach Cupcakes

We love baking and making sweet treats as gifts. Finding a gorgeous tray or cake stand and filling it with cookies or cupcakes and even a little cake is the perfect hostess gift! For Easter we wanted to try a delicious cupcake with a spring flair! We just love peach and thought we would make peach cupcakes with peach buttercream! The peach frosting was such a pretty tone and we love the look of grey and peach together. So we took grey and white striped straws {from Sweet Lulu} and made little ribbon flags from a cream colored ribbon and stuck them in the peach cupcakes for a special Easter treat!

Peach Cupcakes {adapted and revised from createdby-diane.com}

1/2 cup of softened unsalted butter

1 cup sugar

3 eggs

1 cup milk or peach juice

1 3/4 cup flour

1/4 cup cornstarch

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon almond extract or vanilla

1 cup frozen peaches {defrosted and pureed}

beat butter and sugar

in separate bowl beat eggs, combine flour, cornstarch, baking powder and salt in another bowl

alternate eggs, flour mixture and milk {or peach juice} until combined then add peaches and combine

bake at 325 for about 16-18 minutes

makes 24 large cupcakes

Peach buttercream

1/2 cup butter

4 cups powdered sugar

1 teaspoon almond extract or vanilla

1/2-3/4 cup frozen peaches {defrosted and pureed}

*while pureeing your peaches in a food processor stream in about 2-3 tablespoons of milk

beat butter and sugar together, add flavoring and peach/milk mixture slowly until you get desired consistency for piping.