Peach Bourbon Cupcakes

This weekend I made Peach Bourbon Cupcakes. I forgot to take pictures while I was making them unfortunately, but I'll share the recipe and walk y'all through my process.

Peach Cupcake:
Yields: approx. 42 (You could probably half this recipe)

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 and 1/2 cups vegetable oil
1 and 1/2 cups sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon bourbon
4 cans peaches, drained and pureed

Preheat the oven to 325°F. Line a muffin tin with cupcake liners.

In a large bowl, combine the flour, baking soda, baking powder, salt.

In a stand mixer with the paddle attachment, beat together the sugars and oil. Add the eggs one at a time followed by the bourbon and vanilla. Beat on medium speed until combined. In three parts, add the flour mixture, adding half of the pureed peach between each part. Beat on medium-low speed until each part is well mixed.

Fill the cupcake liners about 2/3 full and bake for about 20 minutes, until a toothpick comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Bourbon Cream Cheese Frosting

This is enough to frost about 40 cupcakes

2 stick butter, softened

2 8oz pkg cream cheese, cold

8 cups powdered sugar

2 teaspoon vanilla

2 Tablespoon bourbon

 

Beat butter on high for about 10 minutes or until white and fluffy. Add vanilla and bourbon, combine. Add 2-3 cups of sugar, one cup at a time combining completely after each addition. Add the cream cheese and beat until incorporated. Add remaining sugar one cup at a time. Beat on high for 5-10 minutes. My cream cheese frosting comes out soupy sometimes so I put it in the fridge for about 30-45 minutes then give it a quick mix before scooping it into a piping bag. If it's warm or humid, it might be best to make the frosting before the cupcakes so it will have time to chill in the fridge.

Pecan Crumble

1/2 cup brown sugar, packed
1/4 cup sugar
1 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cups all-purpose flour
1/2 cup chopped pecans

To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and pecans, stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.