yesterday was my mom’s birthday! as i’ve said before, i consider my mom to be the original source of my passion for cooking and baking. i have many, many, many childhood memories of watching my mother cook, and i didn’t realize until i was much older that not everyone had a mom who put an amazing home-cooked meal on the table for dinner every single night. whether she was making challah, chocolate chip cookies, hamantaschen, or countless other delicious goodies, my mom always moved around the kitchen in a way that you could tell it just came naturally to her, and the results were always delicious.
so when i was getting ready to visit home for my mom’s birthday this year, i scoured my cookbooks for a special recipe i could make to celebrate. i had come across these peach bourbon cupcakes in the big book of cupcakes a while ago, and had filed them away in the “one day i will make that” section of my brain – so when i saw them this time around, i knew it was time to try them out.
these cupcakes were excellent! the cake was light and spongy, with bright peachy flavor throughout. and the actual pieces of peach added fun, juicy pops of flavor. and then there was the rich, creamy frosting. the bourbon flavor was definitely present, but not overpowering, and it balanced perfectly with the peach. it was one of those tastes where you can pick out each flavor separately, but they combine to make one amazing experience that neither could ever give you on its own. it was really special, and made the perfect topping for these yummy cupcakes. everyone loved them, and the birthday girl even had seconds!
light, fluffy, peach flavored cupcakes, covered with an amazing peach bourbon buttercream frosting.
- 4 small peaches, peeled
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola oil
- ½ cup sugar
- 1 egg
- 1 tablespoon bourbon
- ½ teaspoon vanilla extract
- ¼ cup almond milk
- another tablespoon all-purpose flour
- ¼ cup earth balance (or butter), softened
- 3 cups powdered sugar
- 1 teaspoon bourbon
- preheat the oven to 350°f and line a muffin tin with cupcake liners.
- peel the peaches by dropping them into a pot of boiling water for about 2 minutes. rinse them off under cold water, and the peels should come right off. chop about 1½ peaches into small pieces and set them aside - you should have about ¾ cup. cut the rest of the peaches into large pieces and put them in the blender. puree the peaches until smooth and set aside (you should have about ¾ cup puree).
- in a medium bowl, combine the flour, baking powder, baking soda, and salt.
- in a large bowl, combine the canola oil, sugar and egg. add the bourbon and vanilla. stir in about ⅓ of the dry ingredients, followed by the almond milk. add another ⅓ of the dry ingredients, then ½ cup of the reserved peach puree. add the rest of the dry ingredients and stir until everything is just barely combined.
- toss the reserved chopped peaches in the tablespoon of flour, then fold them into the batter.
- divide the batter evenly among the prepared muffin cups. bake the cupcakes for about 18 minutes, until a toothpick inserted into the center of one cupcake comes out clean.
- transfer the cupcakes to a wire rack to cool completely before topping them with the frosting.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance for about 30 seconds.
- add 1½ cups of the powdered sugar, ½ cup at a time, beating until smooth. add the rest of the peach puree and beat to combine. add the rest of the powdered sugar, again ½ cup at a time, followed by the bourbon.
- if necessary, add more powdered sugar, 1 tablespoon at a time, until the frosting is the consistency you want.