Peach Pie Cupcakes Stuffed with Peach Filling

butternutbakeryblog.com

Denise

subheading: PEACH FILLING:

1 ½ cups ( 150g) fresh peaches, pealed and finely diced (about 1 ½ large peaches)

2 tsp fresh lemon juice

2 tbsp light brown sugar, packed

2 tsp cornstarch

Pinch of cinnamon

subheading: CRUMBLE:

¼ cup ( 55g) unsalted butter, melted

¾ cup ( 90g) Bob’s Red Mill Organic All Purpose Flour

¼ cup ( 25g) quick oats

2 tbsp light brown sugar, packed

Pinch of salt

subheading: CINNAMON CUPCAKES:

1 cup ( 240g) milk

1 tsp apple cider vinegar or lemon juice

½ cup + 2 tbsp ( 130g) mild oil (vegetable, canola, almond, avocado..etc)

2 tsp vanilla extract

1 cup ( 200g) granulated sugar

1 ¾ cups Bob’s Red Mill Organic All Purpose Flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp salt

subheading: CREAM CHEESE FROSTING:

½ cup ( 110g) unsalted butter, room temp

8oz cream cheese, room temp

4 cups (480) powdered sugar

subheading: TOPPING:

1 peach, sliced with skin on

1 tbsp granulated sugar

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