Peach Bourbon Cupcakes with Peach Buttercream
These Bourbon Peach Cupcakes are phenomenal! True, fresh, real peach flavor comes through in both the moist and tender cake and the fluffy buttercream! And a splash of bourbon never hurt anyone :)
Servings: 18 -20
Ingredients
- FOR THE CUPCAKES:
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup peach nectar or water
- 1/2 cup brown sugar
- 2 cups freeze-dried peaches ground to a fine powder in a food processor
- 1 can peach halves drained
- 2 Tbsp bourbon optional but recommended
- FOR THE BUTTERCREAM:
- 3/4 cup unsalted butter softened
- 1 Tbsp bourbon
- 1 tsp vanilla extract
- 1/2 cup freeze-dried peaches ground to a fine powder in the food processor
- 1/4 cup heavy whipping cream
- 3½-4 cups confectioners' sugar
- Fresh peach slices for garnish
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, eggs, oil, peach nectar or water, brown sugar, bourbon, and freeze-dried peach powder with an electric mixer until combined and smooth, about 2 minutes. Add in the peach halves and beat for about 30 seconds to break up the peaches into pieces.
- Portion the batter evenly among each muffin cup, filling about 3/4 of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- For the buttercream: In the bowl of a stand mixer, cream together the butter, bourbon, and vanilla extract until creamy, about 1 minute. Add in the freeze-dried peach powder and one cup of the confectioners' sugar, beating until combined. Alternate adding in a little of the heavy whipping cream and the remaining confectioners' sugar until frosting is light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and top with a fresh peach slice, if desired.