Summer Fest Ingredient: Stone Fruit
I’ve never met a cherry cobbler, peach clafouti or plum crisp I didn’t like. There’s just something quintessentially summer about desserts made with the season’s peak stone fruits. Add a scoop of vanilla bean ice cream and I’m sold.
So while I opted to make a savory starter for last week’s Summer Fest ingredient, this week I sweetened the mix with the perfect marriage – fresh peaches baked into cupcakes that are then piled high with homemade cream cheese frosting. They’re simple, summery and 100% from scratch.
Fellow Summer Fest 2010 Bloggers:
- Devour (The Cooking Channel)
- Healthy Eats (Food Network)
- The FN Dish (Food Network)
- A Way to Garden
- The Wright Recipes
- White on Rice Couple
- Food Philosophy
- Alice Q. Foodie
- Pinch My Salt
- Gluten Free Girl
- Tea and Cookies
- Eating from the Ground Up
- Tigress in a Jam
- The Sister Project
- San Diego Foodstuff
- Remarkable Palate
For the cupcakes:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup (1½ sticks) unsalted butter, at room temp
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups light sour cream
- 4 peaches, peeled, cored, and diced (small)
- pinch of nutmeg
For the frosting:
- 8 ounces cream cheese
- 1/2 cup (1 stick) unsalted butter, at room temp
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
- In a large bowl, sift together the cake flour, baking powder, baking soda, salt and a pinch of nutmeg.
- Cream together the butter, granulated sugar and brown sugar then add in half of the eggs. Continue creaming the mixture and then add in the second half of the eggs, scraping down the bowl. Add the vanilla and then the sour cream.
- Stir the dry ingredients into the wet and then gently fold in the diced peaches.
- Scoop the batter into the prepared muffin tins and bake for 18-22 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool in the muffin tins for five minutes, then transfer them to a wire rack and allow them to completely cool while you make the frosting.
- Beat together the cream cheese and softened butter until well incorporated.
- Beat in the vanilla then slowly beat in the powdered sugar until the icing is smooth in texture. Spread on cooled cupcakes and top with cubed peaches (optional).
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Cupcake recipe adapted from Smitten Kitchen.
These cupcakes are full of flavor and extra-moist. Thank you for sharing!
I’m so glad you enjoyed the recipe, Jacki!
Looks and sounds very delicous. Peaches and cake rule. Try this Bellini for Summer Fest http://dejavucook.wordpress.com/2010/08/22/bellini
I don’t think I’ve ever had peaches and cake together (pastry is usually my peach go-to dessert)-I’m going to have to fix that! Your cupcakes look delicious!
My Summerfest contribution is an Almond and Plum Buckle; perfect for a summer morning!
Here’s my contribution to Summer Fest for the week, over at Green Thumb Geeks:
Grilled Peaches with Brown Sugar Over Vanilla Bean Ice Cream
We have a Type 1 diabetic daughter that needs to put some weight on. She loves apricots and peaches, and these cupcakes just pack enough yumminess to be more then seductive. I never get tired of learning new methods for using the overabundant stone fruit. If we could eat all of it just raw, we would, but it’s impossible!
My site was down for two days and I could not post on time, but my contribution for this week’s Summer Fest is Damson Plum Jam Spiced with Rum.
My first time joining the fun for Summer Fest! Took some liberties, though. My contribution is Key Lime Cheesecake Bars, that uses almonds, blueberries (are they in the same Rose Family as the other berries?) and limes (we only have citrus trees growing in our yard). These bars are unbelievably good!
How lovely! These are going to be made quite soon in my own kitchen :).
Hope you enjoy my Summer Fest contribution :)
This cupcakes look amazing! Will try making them soon!
Here is my Summer Fest link to my gluten free plum clafouti!
These are going on my to-make list! My son loves anything in muffin/cupcake form and these sound so decadent and seasonal!
My entry into Summer Fest this week is my newest favorite cold dessert
Nectarine Sorbetto, my version is made with raw honey
and a favorite I’m saving up for cold wintry mornings,
Ginger Peach Pineapple Fruit Butter
Thank you for hosting! I can’t wait to dig into all the other recipes posted!
Oh my gosh. Must have. Incredible.
My Summer Fest contribution this week is peach and pecan bread pudding: http://mysocalledknife.com/2010/08/peach-and-pecan-bread-pudding/
Peaches and cream are always such a perfect combination! I’m loving looking around at all the different stone fruit posts . . . If only I could eat more than 2 or 3 desserts a day!
Here is my contribution to Summer Fest: Peach Crisp. It’s lovely served hot out of the oven with a cold scoop of vanilla ice cream on top.
These cupcakes are beautiful! Loving the peach with the cream cheese- I did similar flavors prepared in a very different way.
Here is my contribution to this weeks Summer Fest:
Peach Pie Enchiladas
These look wonderful! I love peaches
I cooked up some Brandied Vanilla Apricots at It’s The Way She
Dead easy and delicious Nectarine (or Peach) Souffle Pie http://thepolymathchronicles.blogspot.com/2010/08/parlor-and-kitchen-pie-in-sky.html
The cupcakes look amazing! Are those peach cookies on the bottom-right?
I think this is my favorite Summer Fest week. Your cupcakes look delicious!
This week, I made peaches baked with blue cheese: http://4seasonsoffood.blogspot.com/2010/08/peaches-baked-with-blue-cheese.html
Omg! These rock! Thanks for sharing! My recipe this week includes Pork and Plums SeeWhat an incredible idea. my recipe this week is for Pork and Plums see http://www.ingredientsinc.net/2010/08/summer-fest-and-stone-fruits-pork-and-plum-skewers/
For Summer Fest: The peaches from our CSA just seem to get eaten – they are so good. No opportunities to cook with them.
Since blackberries and stone fruits are both members of the rose family, I thought I would share my blackberry recipes.
I have two pies made by different methods.
No. 1 is good for making and eating right away.
No. 2 is good for freezing.
I also made blackberry ice cream.
As the Flexitarian Foodie, I’ve been going crazy with peaches this summer! If you visit http://www.flexitarianfoodie.com and do a search, you’ll find lots of great examples, but here are my two favorite recipes to share:
Avocado-Tomato-Peach Salad (crazy good)