Brown Butter Peach Cupcakes

🧂 Ingredients

• 3 cups diced fresh peaches
• 1 tablespoon white sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 3/4 cup butter
• 1 cup peach puree, prepared as directed
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 2 large eggs

  room temperature
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 cups finely diced peaches
• 1/2 cup butter

  softened
• 4 oz cream cheese

  softened
• 1/2 cup peach puree, prepared as directed
• 1 tsp vanilla
• 5-6 cups powdered sugar

Instructions

• 1 Heat peaches, lemon juice, water, and white sugar in a saucepan over medium
  heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently.
• 2 Remove from heat and let cool to a warm temperature. Blend in a blender until
  smooth. Cool completely before use.
• 3 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.
• 4 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.
• 5 Fill lined cupcake tins ¾ full. Bake for 20 minutes or until the spring back
  when lightly touched. Cool completely on wire racks.
• 6 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

Nutrition Info