Southern Peach Cobbler Cupcakes

Instructions

Add the sour cream to the milk. Mix until well combined. In a separate bowl, add the salt and baking powder to the cake flour. Whisk or sift until well incorporated. In another bowl, mix butter until creamy. Add granulated sugar and vanilla extract. Beat in the eggs, one at a time, to the butter mixture. Alternating, mix in dry and wet ingredients. Don’t overmix the batter. Set batter aside and make peach cobbler filling. Add peaches, sugar, butter, cinnamon, nutmeg, and vanilla extract to a pan. Turn heat to medium. Cook for approximately 10 minutes, until filling starts to bubble. Add cornstarch. Once the peach filling is thickened, remove approximately 1-1/2 cups from the pan and puree it in a food processor or blender. Add the pureed peach cobbler mixture to the cake batter. Mix until well combined. Fill cupcake cups with approximately 1⁄4 cup of batter. Bake at 325 Fahrenheit for 20 minutes. Remove from oven. Allow cupcakes to cool completely. Frost the cupcakes with a simple buttercream frosting. Top each frosted cupcake with a cooked peach slice and drizzle with peach cobbler sauce. Enjoy!

• cake flour Notes: 3 cups
• of baking powder Notes: 4 teaspoons
• salt Notes: 1 tsp
• softened butter Notes: 1 cup, unsalted
• sugar Notes: 2 cups
• vanilla extract Notes: 2 tsp
• large eggs Notes: 3
• whole milk Notes: 2/3 cup
• sour cream Notes: 1/2 cup
• 15 oz cans of peaches Notes: 3, in light syrup
• butter Notes: 3 tbsp, unsalted
• ground cinnamon Notes: 2 tsp
• ground nutmeg Notes: 1/2 tsp
• cornstarch Notes: 3 tbsp
• Confectioners sugar Notes: 4 1/4 cups, sifted