Peacherine Cupcakes with Peach Cream Cheese Filling

 These are Peacherine Cupcakes to me because they have Nectarine jam in the cupcake batter, and diced peaches in the cream cheese filling,peach and nectarine together.  Little did I know that there really is a fruit named Peacherine, a cross between a Peach and a Nectarine, not a cross between a Peach and a Tangerine. Who new?  I also discovered that a Peach and a Nectarine are very close in taste, and the only difference is that a peach has fuzz, and Nectarine does not have fuzz, only a gene away. If you want the scientific explanation click here. It's too early in the morning for Science for me. Ineed more coffee.  It doesn't make any difference what you call these cupcakes, they are wonderful.

Peacherine Cupcakes have cinnamon batter with Gina@SP Cookie queen's Nectarine jam mixed in.  You could also use Peach Jam,  Once the cupcakes are cooled, you cut a hole about the size of a quarter, remove the cake. and fill with luscious cream cheese filling with diced peaches. Then pipe or frost with a rich, creamy, Cream Cheese frosting and garnish with a Peaach or Nectarine slice.  There you have a peachy nectariney, creamy, dreamy, rich cupcake  that almost melts in your mouth till the last crumb. Enjoy!  I made these to take to a party, and they were a big hit.

This is a very versatile recipe because you can change up the recipe to use more nectarines or  more peaches, and the flavor will be about the same, amazing!

 Peacherine 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 or nectarine preserves or peach curd  (I used nectarine  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, or nectarine 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 or nectarine,  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.

To assemble:

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.  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