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Peaches and Cream Cupcakes

Marye Audet
  • 35 minutes
  • Serves 16

INGREDIENTS

1 lb

Peaches, frozen pitted, and skinned or unsweetened fresh

2

Egg yolks

2

Eggs, large

3 cups

All-purpose flour

1 tsp

Baking powder

1 tsp

Baking soda

1/3 cup

Brown sugar, light

1/2 tsp

Cinnamon

1 1/2

lbs Powdered sugar

1 pinch

Salt

2 cups

Sugar

2 1/2 tsp

Vanilla

1 13/16 cups

Butter, unsalted

7/8 cup

Buttermilk

16 oz

Cream cheese

1

Little buttermilk to, thin

1/4 cup

Bourbon

2 tbsp

Peach schnapps