My neighbor’s peach tree was loaded with beautiful peaches this year. Unfortunately, every time I knocked on their door (5-6 times!!) to ask if I could pick up a few, they wouldn’t answer the door. So finally after the 5th or 6th time, I stole a couple. The tree was loaded and the ground was covered. I doubt they noticed ;). And then next thing I knew, they had mowed over all the peaches =(. What a waste! I should have just picked them up and used them since they clearly didn’t do anything with them – next year I will!

I decided to make some cupcakes with the two peaches I stole. I had a couple different recipes bookmarked, but neither of them were exactly what I had in mind so I did what I always do – I googled it =). And I’m so glad I did because I would have never thought to put Momofuku Milk Bar’s Cream Crumb Topping on cupcakes – but it’s perfect (and very easy as far as their recipes go)! The only peach is in the frosting, so the peach flavor is subtle. I used my favorite vanilla bean cupcake recipe, but next time I may try to fold some fresh chopped peaches into the batter for a little more peach flavor – if anyone tries this let me know how it turns out =). I took some to the hospital to share and everyone gave them rave reviews. Enjoy!

Peaches and Cream Cupcakes
for the cupcakes:
3 large egg whites, at room temperature
1/4 cup skim milk, at room temperature
1/4 cup heavy cream, at room temperature
1/2 tbsp vanilla bean paste
1 cup plus 2 tbsp cake flour
3/4 cup plus 2 tbsp sugar
1/2 tbsp plus 1/2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature, cut into cubes

1. Preheat oven to 350°F. Line muffin tin with paper liners.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 2 tbsp of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining milk and heavy cream, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Fill each liner with 3 tbsp of batter. Bake for 15-20 minutes or until golden brown. Cool on wire rack.
*adapted from Cook’s Illustrated

Peach Buttercream
1 stick butter, room temperature
4 oz 1/3 less fat cream cheese
2-2 1/2 cups powdered sugar
1 small peach, peeled and pureed

1. Combine butter and cream cheese in bowl of stand mixer. Beat until light and fluffy.
2. Add powdered sugar and beat until fully combined. Gradually add in peach puree until you reach your desired consistency.

Cream Crumb Topping
3/4 cup milk powder

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Categories: Cupcakes

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