Peach Cupcakes

Prep Time: 15 min.
Total Time: 1 hour 20 min.
Makes 1 Dozen

For The Cupcakes:
1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/4 cup whole milk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
2 medium peaches, peeled, halved, pitted and finely chopped (1 1/4 cups)

For The Topping:
1 cup cold heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 medium peach, halved, pitted, and very thinly sliced

1. Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.

2. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, and eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.

3. Line a standard muffin tin with baqking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped peaches, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

4. Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with dollop of cream and peach slices.

Tip: Undecorated cupcakes can be stored at room temperature overnight..

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