Alright, dudes. You got the Nazareth playing?
Good.
Now while the song is in the first few guitar riffs, get yo ingredients ready. We are gonna make some hard rocking donut cupcakes today.
Whaaaaat is a donut cupcake, you ask? Good question, young grasshopper. It’s that thing when you make a donut base but instead of fry it or put it in a donut pan, you bake it in a cupcake tin, ’cause rules are meant to be broken. And then you add a little dollop of frosting and a whole lotta peach lovin’, and voila, a peach donut cupcake.
Specifically, a son of a peach* donut cupcake.
You’re welcome.
Now you’re messing with a…
- 2 & ½ cups all-purpose flour
- ½ cup Zulka Pure Cane Sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ cup (1 stick) butter, melted
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 batch (or can) cream cheese icing
- ½ jar peach preserves
- CAKE MIX TOPPING:
- 1 cup yellow cake mix (just the mix)
- 3 Tbsp butter, melted
- Preheat your oven to 400 degrees F. Liberally grease a 24-cavity mini muffin tin with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg + cinnamon to blend. In a medium bowl, combine the melted butter with the buttermilk, egg and vanilla; whisk together with a fork.
- Add the milk mixture to the flour mixture and stir until batter forms; batter will be lumpy. Drop heaping Tablespoonfuls of dough into each mini muffin cavity. Bake for approx. 10 minutes or until muffin tops are puffed and lightly golden, and until a toothpick inserted near the center comes out clean. Cool the donuts in the tin for about 10 minutes, then turn out onto wire racks.
- Place the cream cheese icing into a piping bag attached with a round tip. Pipe little heaps of icing onto the tops of the cooled donut cupcakes. Immediately spoon peach preserves on top of the icing (you may want to heat the preserves in a small bowl for about 10 seconds to help loosen).
- To make the cake mix topping, in a small bowl, combine the cake mix and the melted butter with a fork and stir until coarse crumbs have formed. Sprinkle the tops of the donut cupcakes with the cake mix topping. Serve!!
Duuuuuuuude. The end.
xo, Hayley
Tieghan says
Wow, all the doughnuts are amazing!! You killing me! I now want to go make doughnuts!
Kayle (The Cooking Actress) says
SON OF A PEEEACH
(so funny, Michael loves to sing that song in baby talk he’s all “now youwe messin wif da SUMADABEEEEETCH ahahaaaaa)
Such a cooool idea!
Faith @ Pixie Dust Kitchen says
These donuts look incredible!
Cathy Pollak ~ Noble Pig says
You are making me no longer able to resist the calling of the donuts and muffins and toppings. Lovely!
Sophia @ NY Foodgasm says
Sounds good!! What makes a cupcake different from a donut batter?
thedomesticrebel says
Hey Sophia! This is technically the same base I used for my Churro Donuts, so it’s a lot lighter in texture and tastes more like a donut to me than an actual cupcake batter. But that’s just me!
Jennifer @ Not Your Momma's Cookie says
I’m totally down for a donut cupcake!! 🙂 Peaches are the best.
Kelly @ Hidden Fruits and Veggies says
This sounds amazing, and they look gorgeous. Kind of like a runny egg yolk, but full of peachy goodness isntead. Yum!
Georgia @ The Comfort of Cooking says
Oh good lordy, Hayley! You are too cute and these are too damn delicious. Must. have. now.
Julie @ Julie's Eats & Treats says
These are so cute and originally. Love the name once again lady! Your ROCK!
Jess @ On Sugar Mountain says
Heehee son of a peach….giggles and sweet treats are always available for me on The Domestic Rebel. 😀 LOVE these – awesome for the summer months for sure.
Julianne @ Beyond Frosting says
I crushed one of those in Austin!
Jocelyn @BruCrew Life says
That Son of a Peach donut was amazing…I love how you recreated it in a cupcake form! Man, now I am craving donuts and cupcakes this morning 🙂
Nessa says
Yuuuum!