These Bourbon Peach Cupcakes are phenomenal! True, fresh, real peach flavor comes through in both the moist and tender cake and the fluffy buttercream! And a splash of bourbon never hurt anyone.
FOR THE CUPCAKES:
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup peach nectar or water
1/2 cup brown sugar
2 cups freeze-dried peaches ground to a fine powder in a food processor
1 can peach halves drained
2 Tbsp bourbon optional but recommended
FOR THE BUTTERCREAM:
3/4 cup unsalted butter softened
1 Tbsp bourbon
1 tsp vanilla extract
1/2 cup freeze-dried peaches ground to a fine powder in the food processor
1/4 cup heavy whipping cream
3½-4 cups confectioners’ sugar
Fresh peach slices for garnish
- Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, eggs, oil, peach nectar or water, brown sugar, bourbon, and freeze-dried peach powder with an electric mixer until combined and smooth, about 2 minutes. Add in the peach halves and beat for about 30 seconds to break up the peaches into pieces.
- Portion the batter evenly among each muffin cup, filling about 3/4 of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- For the buttercream: In the bowl of a stand mixer, cream together the butter, bourbon, and vanilla extract until creamy, about 1 minute. Add in the freeze-dried peach powder and one cup of the confectioners’ sugar, beating until combined. Alternate adding in a little of the heavy whipping cream and the remaining confectioners’ sugar until frosting is light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and top with a fresh peach slice, if desired.