This recipe is nearly directly from Deb at SmittenKitchen.com. Oh, goodness. She might be my favorite food blogger out there. I usually try to twist and change recipes to my liking or for the sake of experimentation. However, her recipes…. How can you change a masterpiece??
I give it to you with minor adjustments based on what I had on hand (and I don’t like nutmeg). And I will also link you to her exact version of it.
Peach Cupcakes with Brown Sugar Frosting
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of cinnamon
3/4 cup (or 1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) Greek yogurt (I think I used half plain and half vanilla flavored.)
3 large peaches cored and chopped into fairly small bits (Not too small!)
Preheat the oven to 350°F. Prepare about 28 muffin tins– line them with paper or spray them with cooking spray.**
Sift together the flour, baking powder, baking soda, salt and cinnamon and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the yogurt. Stir in the dry ingredients and fold in the peach bits. (That’s a “b,” not a “p.” Be careful, people.)
Divide the batter evenly among the prepared cupcake tins. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
**I have to cook muffins and cupcakes in batches, because we only have 2 six muffin pans. If you, too, can only bake twelve cupcakes at a time, cover the cupcake batter and place in fridge until you’re ready for it. Make sure that you wash your cupcake tin and use cool water to bring the pan back to normal temperatures before baking your next batch.
Brown Sugar Frosting (a.k.a. The Best Frosting Ever, a.k.a. The Most Dangerous Delicious to Have Just Sitting In Your Fridge, a.k.a. Dinner)
1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator about 30 minutes, then spread on cooled cupcakes.
[Deb, If you read this, then thank you for brown sugar frosting. And for peach cupcakes. Who would’ve thought?]
Mmmm Moments 
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