Peach cupcakes with cinnamon frosting

Cupcake Batter

1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
3 eggs
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. whole milk 

Cinnamon Frosting

2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. vanilla extract
about 2 teaspoons of cinnamon (more or less to taste)

Directions:

Pre-heat the oven to 350 degrees (F).

Peel and dice the peaches into small pieces. Place 3 medium peaches (diced) in a bowl and toss them with about a ½ teaspoon cinnamon and 1/2 tsp nutmeg (or more, to taste). Set aside.

For the cupcake batter, cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix until combined. Add the baking soda, baking powder, vanilla, and salt and mix for about a minute, on medium high, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.

Scoop batter into your paper-lined cupcake tins so they’re about 2/3 of the way full. Spoon a heaping teaspoon of the peach mixture into the center of each cupcake tin, and slightly press the peaches into the batter with the back of the spoon.

Bake for about 22-25 minutes, or until a toothpick is inserted and comes out clean. Set aside to cool.

Make the buttercream frosting by combining the butter and 1/2 cup powdered sugar. Continue to add the rest of the powdered sugar, cinnamon and vanilla extract until it is well blended. Add to cooled cupcakes.