Peach Cupcakes w/ Brown Sugar Icing

Are you ready to go to wonderland? Because after eating this Cupcakes that’s exactly where you’re heading. OMG…. These cupcakes are absolutely divine. After I saw them on “a healthy life for me” I just couldn’t stop myself from making them. Although I don’t need 28 cupcaks kicking around….. I luckily married a man with a sweet tooth. I don’t know who gets more excited, me sending him off to work with these in his lunch kit or him after opening them and rubbing them in the faces of his co-workers.  

I’m not going to lie, out of the 28 I have consumed, and concluded eat bite by licking my fingers, 4 of them…. no wait! 5….. mama came over for a Tea Party the other afternoon, that makes 5. 


3 cups Flour
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
Pinch of nutmeg
3/4 cup Butter
3/4 cup Sugar
3/4 cup Brown Sugar
2 large eggs
1 tsp Vanilla
1 1/2 cups Milk, Sour Cream or Greek Yogurt
3 Peaches


Preheat the oven to 350°F and line 28 muffin cups with paper liners. 
Sift together the Flour, Baking Powder, Baking Soda, Salt and Nutmeg and set aside.
Cream the Butter and Sugars together in your electric mixer, beating until fluffy. 

Add in the Eggs, ensuring that you are scraping down the sides of the bowl as you go
Add Vanilla.
Fold in the Milk {or Sour Cream or Yogurt}. 
Stir in the dry ingredients.Start off by putting in 1/4 of the batter in each liner. 
Make a layer of your Peach chunks {I cut mine quite small}, topping off with another 1/4 cup of batter. 
Bake for 18 to 22 minutes.
Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
TIP: have you ran out of paper liners like me? cut 3.5″ squares of parchment paper and use them. i think they may even look better than the store bought liners.


1 1/4 cups Brown Sugar
1/4 cup Cornstarch
1/2 cup Powdered Sugar
2 packages of Cream Cheese {8oz packages}
1/2 cup Butter
1/2 tsp Vanilla

METHOD | Icing

In a bowl, whisk together the Brown Sugar, Cornstarch and Powdered Sugar.
In your electric mixer, beat the Cream Cheese and Butter until fluffy {make sure both are room temperature}.Add the Sugar-Cornstarch mixture and Vanilla.

Beat until frosting is smooth and light.
Chill the bowl in the refrigerator until it thickens back up a bit, around 30 minutes.
Ice the Cupcakes.

Facebook comments



  1. omg,this muffin looks like “please,come and eat me” 🙂

  2. I love that you used parchment paper to line it instead of the usual corrugated liner. Looks so much better!

  3. you had me at cupcakes! yum!

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