Peaches and Cream Stuffed Cupcakes

I made these cupcakes for my BF Joanna's Birthday.  I asked her what kind of cupcakes she wanted, and she said "Peaches and Cream." . I know this is another peach recipe.  At first I wasn't sure that I could find good peaches this late in the season, so she told me to make Lemon cupcakes.  Lemon cupcakes are good, but Peaches and Cream sounded better. Not to worry, I found lots of Red Haven Peaches from Michigan, which were perfect for the cupcakes. Red Haven Peaches are considered "local" peaches because some of the peaches are only about 90 miles away, and arrive fresher than their California or Georgia counterparts.

These cupcakes look so good with all of that swirly Cream Cheese Frosting, and you know that their are peaches in the cupcakes somewhere. When you take a bite of these luscious cupcakes, you are surprised to find an incredible Cream Cheesecake filling with peaches.  The moist cupcake is a  spicy blend of peach preserves and cinnamon, topped with a Cream Cheese Frosting.  Can you say  Amazing?  I found the recipe on Chocolate Moosey.

See all of that luscious Cream Cheesecake Filling with chunks of ripe peaches, pure heaven. Joanna was definitely surprised, and they were a hit for sure, a nice birthday surprise.  In addition, we were having our neighbors over, the next day, so I made extras, and they were a hit again.  These cupcakes would be perfect for a birthday or bridal shower, or just because you want Peaches and Cream Cheesecake together in a cupcake.

 

Peaches and Cream Cupcakes  Adapted from Chocolate Moosey.

Ingredients:

Cupcakes:

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (I used Almond milk plus, 1/2 Tbsp vinegar)
• 1/2 cup peach preserves or peach curd  (I used peach preserves)

Cheesecake Filling: 

• 2 tablespoons heavy whipping cream
• 2 tablespoons granulated sugar
• 4 ounces cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1/2 cup peaches, pitted and chopped (peeling optional)

     

Cream Cheese Frosting:

• 1 1/2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• Pinch of salt (I didn’t use)

1 peach, pitted and sliced, for garnish, Optional

Instructions:

Cupcakes:

1. Preheat the oven to 350°F. Insert 12 liners into a cupcake pan.
2. In a large bowl beat together the oil and sugar with an electric mixer on medium speed until well combined. Add the egg and vanilla to the sugar mixture, beating 1 minute

3. In a separate bowl combine the flour, baking soda, and salt, and cinnamon
4. Add the dry ingredients to the sugar mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until completely integrated.

5. Beat in peach preserves or peach curd.
6. Fill the cupcake liners three-quarters full.  Bake for about 18- 20 minutes or until a toothpick comes out clean.

Cream Cheesecake filling:

1. In a small bowl, beat the cream until stiff peaks form (when you pull the beaters straight up, peaks will form and not fall over).  Do not overbeat.
2. In a large mixing bowl, Beat cream cheese until fluffy, and beat in sugar until creamy and smooth, scraping down the bowl as needed. Beat in the vanilla. Fold in the whipped cream then fold in the chopped peaches.

Cream Cheese Frosting:

1. In a large mixing bowl, Cream butter and cream cheese, with stand mixer, and gradually beat in powdered sugar and salt, if used, until fluffy and creamy. Refrigerate until needed.

 Assembly:

1. Once the cupcakes are completely cool, cut out a hole, about the size of a quarter, in the middle with the tip of a pairing knife, being careful not to cut through the bottom. I have a Cupcake Corer, which is a handy little tool that makes a perfect hole every time, or scoop out some of the cake, with a small measuring spoon, but reserve the top to put back on after filling. Fill with the cream cheese filling then cover the top with the reserved cake. Frost or pipe frosting on each cupcake. Keep cupcakes refrigerated in an airtight container for up to one week.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #85
 Stop by and say Hi to Brandie!