Peach Cupcakes

Eric loves peaches and I love cupcakes, so this was the perfect combination for us. These cupcakes are so moist and perfect for the warm weather.

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup low fat buttermilk
1/2 cup fresh peach puree
1 teaspoon vanilla extract
1 cup softened butter
2 cups granulated sugar
3 large eggs
6 oz pulverized dried peaches

Preheat oven to 350 degrees Fahrenheit.

Slice two to three fresh peaches and puree them in a blender.

In a large mix bowl, mix together flour, baking powder, and salt. Set aside.

In another bowl, mix together buttermilk, peach puree, and vanilla extract. Set aside.

Using an electric mixture, beat butter and granulated sugar until pale (this should take about two minutes). Add the eggs one at a time; make sure to mix them well after each egg is added. Mix in pulverized peaches. Mix in a third of the flour mixture, then half of the wet mixture. Then mix the second third of the flour, then half of the wet mixture. Finally, mix in the last third of the flour mixture.

Line cupcake tin with liners. Fill cupcake tins 2/3 full with batter and bake until golden brown. Use a tooth pick to test the middle. Let cool for ten minutes before moving to a cooling rack.

For a frosting I used cream cheese frosting and a little bit of peach puree and honey. I oringinally mixed in some pulverized peaches, but it was too chunky for me. Eric really liked it, but I hated it so I re-did it. Make sure you let your cupcakes cool completely before frosting.

Ta da!