Peach Cupcakes with Caramel Frosting
You'll never be able to stop eating these luscious Peach Cupcakes with Caramel Frosting! Every bite will have you doing your happy dance! These delectable cupcakes include bananas, applesauce, peaches, cinnamon and nutmeg in the batter. Then they're topped with a scrumptious Caramel Frosting that brings everything together. Perfect for Backyard Barbecues, tailgating parties, potlucks or anytime you want to enjoy a peach-flavored dessert!
Equipment
- 2 12-tin regular sized muffin pans
- paper liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 electric mixer
- 1 medium saucepan
- 2 wire cooling racks
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 sharp knife
- 1 cutting board
Ingredients
CUPCAKES:
- 1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 large egg
- 1/3 cup avocado oil or canola oil
- 1 cup bananas mashed on a plate with a fork
- 1/2 cup unsweetened applesauce
- 1/2 cup half-and-half
- 2 cups peaches peeled and diced in small pieces
CARAMEL FROSTING:
- 1/2 cup salted butter (1 stick)
- 1 cup light brown sugar packed
- 1/4 cup half-and-half (see note below)
- 1 tsp. pure vanilla extract
- 1 1/2 to 2 cups powdered sugar (see note below)
Instructions
CUPCAKES:
- Line 22 regular-sized muffin tins with paper liners; spray liners generously with cooking spray.
- Set aside.
- Preheat oven to 400°.
- Mash bananas on a plate with a fork; set aside.
- In a large mixing bowl, combine flour, granulated sugar, baking powder, salt, cinnamon and nutmeg.
- Set aside.
- In a medium mixing bowl, combine egg, half-and-half, oil, banana and applesauce.
- Whisk until well combined and the banana is broken up into very tiny pieces.
- Add wet ingredients to dry ingredients along with peaches.
- Stir to combine, but don’t overmix the batter.
- Spoon batter into prepared muffin tins about three-fourths full.
- Bake at 400° for about 16-18 minutes, or until a toothpick inserted in center comes out clean.
- Cool cupcakes in pan for 10-15 minutes before removing to a wire rack to cool completely.
- Frost cupcakes with Caramel Frosting.
CARAMEL FROSTING:
- Combine brown sugar, butter and half-and-half in a saucepan over medium heat.
- Bring mixture to a boil.
- Reduce heat to low.
- Cook, whisking constantly for 2 minutes, or until mixture has thickened.
- Remove from heat; stir in vanilla.
- Cool mixture to lukewarm.
- Gradually add powdered sugar to mixture and beat with an electric mixer until frosting reaches desired consistency.
- Frost cupcakes.
- Allow icing to dry and set up before serving.
Notes
NOTE: I have tried several different amounts of powdered sugar when making this frosting recipe, and found that between 1 ½ to 1 ¾ cups was just about right. Any more and the icing becomes too thick and is hard to spread. The icing also hardens up and becomes fudge-like if you use too much powdered sugar.
NOTE: If icing gets too thick (and it will thicken as it sets out), add a few drops of half-and-half until the consistency is easier to spread).
NOTE: I used about 2/3 cup half-and-half and 1 ½ cups powdered sugar in the frosting to get an easily spreadable consistency.
NOTE: You can substitute canned, sliced peaches or frozen peaches that have been diced up into small pieces for the fresh, diced peaches in the recipe.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 220kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 22mgSodium: 171mgPotassium: 87mgFiber: 1gSugar: 25gVitamin A: 223IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!