Peachy Cupcakes

This past Friday was my Mom's birthday and of course I had to make birthday cupcakes (it is expected). For her previous birthday I made Strawberries and Cream cupcakes so this year I decided to use some peaches that I had in my freezer. The peaches were ones that I had got from a friend that I had peeled and froze myself. When I was looking for a good peach cupcakes recipe I found this really tasty one on How To Eat A Cupcake's Blog. What I really liked about this recipe was the nutmeg it just makes the cupcakes taste that much better.

Peach Cupcakes
Makes 18-22

1-1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, at room temperature
3 eggs
1 tsp (5 mL) vanilla
2 tsp (10 mL) grated orange zest
3/4 cup (175 mL) milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds (About 1 1/2 cups)

Preheat oven to 350 degrees F (180 degrees C)

1. In a small bowl, mix together flour, baking powder, nutmeg and salt.

2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined.

3. Add eggs, one at a time, beating well after each addition until light and fluffly.

4. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

5. Fold in peaches or nectarines.

Scoop batter into prepared pan.

Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. The cupcakes will sink slightly

Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

For frosting I originally wanted to do mascarpone frosting. However my funds were limited and mascarpone was a little to expensive. So I did cream cheese frosting. I used half of Paula Deen's cream cheese frosting recipe. I personally did not like the cream cheese frosting with the cupcakes very much. It was a little heavy in contrast with the lightness of the peach cupcake. I defiantly think these ones need the lighter frosting that the mascarpone makes.

I was very happy with how these cupcakes turn out. They were peachy with a hint of nutmeg and my Mom loved them, which was the important part.