I found an amazing recipe for these at: Week of Menus
Adapted a few things, since peaches were in season and fell in love with these cupcakes.
Batter1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt 2 cups granulated sugar
3 large eggs
3/4 c. very finely diced peaches
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract
1 cup of butter, softened
8 oz of cream cheese, softened
1/3 c. very finely diced peaches
1/3 c pureed peach
1 teaspoon vanilla extract
3-5 cups of confectioners sugar
Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. Scoop batter into lined cupcake tins.
Bake at 350' F, until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Makes about 24-28 cupcakes.
To make frosting: In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add peaches and peach puree and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary.
* I also made this in cake form...which was delicious.
*Also, using the frosting above and the cake from Coconut Cupcakes found: here
it made an amazing, cake!