SaveShare
For the Cupcakes:
 ¾ cup butter
 1 cup peach puree
 1 cup packed brown sugar
 ½ cup sugar
 ½ tsp vanilla
 2 large eggs, room temperature
 2 cups flour
 2 tsp baking powder
 ½ tsp salt
 ½ tsp cinnamon
 2 cups Sweet Georgia peaches, finely diced
For the Frosting:
 ½ cup butter, softened
 4 oz cream cheese, softened
 ½ peach puree
 1 tsp vanilla
 5-6 cups powdered sugar
1

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

2. Preheat oven to 325 degrees. 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

3. Fill lined cupcake tins 3/4 full. Bake for 20 minutes. Cool completely on wire racks.

4

4. To make the frosting, beat together butter and cream cheese until fluffy. Beat in the 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

5. *To make peach puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T 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.

Ingredients

For the Cupcakes:
 ¾ cup butter
 1 cup peach puree
 1 cup packed brown sugar
 ½ cup sugar
 ½ tsp vanilla
 2 large eggs, room temperature
 2 cups flour
 2 tsp baking powder
 ½ tsp salt
 ½ tsp cinnamon
 2 cups Sweet Georgia peaches, finely diced
For the Frosting:
 ½ cup butter, softened
 4 oz cream cheese, softened
 ½ peach puree
 1 tsp vanilla
 5-6 cups powdered sugar

Directions

1

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

2. Preheat oven to 325 degrees. 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

3. Fill lined cupcake tins 3/4 full. Bake for 20 minutes. Cool completely on wire racks.

4

4. To make the frosting, beat together butter and cream cheese until fluffy. Beat in the 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

5. *To make peach puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T 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.

Brown Butter Peach Cupcakes