Son of a Peach Donut Cupcakes
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Serves: 24
 
Now you're messin' with a.. seriously amazing donut-cupcake hybrid. Make it, and rock on, friend.
Ingredients
  • 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
Instructions
  1. Preheat your oven to 400 degrees F. Liberally grease a 24-cavity mini muffin tin with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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!!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/06/19/son-of-a-peach-donut-cupcakes/