Brown Butter Peach Cupcakes

Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.

This morning I was able to plan out my blogging and personal goals for the week.  I have some exciting recipes and posts I can’t wait to share with you, starting with this one. These Brown Butter Peach Cupcakes rank up there as one of my favorite cupcakes ever.

Peaches have to be my absolute favorite fruit to eat fresh in season and I’m starting a love affair with browned butter. It is tempting to substitute it in every recipe calling for plain old butter. That rich, nutty flavor is enchanting, and is perfect paired with a sweet, juicy peach.

Brown Butter Peach Cupcakes Recipe
Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.



Ingredients
For the Cupcakes

• ¾ cup butter
• 1 cup peach puree*
• 1 cup packed brown sugar
• ½ cup white sugar
• ½ tsp vanilla
• 2 large eggs, room temperature
• 2 cups all purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 2 cups finely diced peaches

For the Frosting

• ½ cup butter, softened
• 4 oz cream cheese, softened
• ½ cup peach puree*
• 1 tsp vanilla
• 5-6 cups powdered sugar

Instructions

1. Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
2. Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
3. Fill lined cupcake tins ¾ full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
4. To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes
5. *To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.

Recipe adapted : Brown Butter Peach Cupcakes @ chocolatewithgrace