Peach Cupcakes

I found this yummy Peach Cupcake Recipe on Smitten Kitchen - they were a big hit! Very moist and a great way to use up some fresh peaches. I used the Sour Cream option & I used more peaches than it called for because I had a ton...

Makes 24 to 28 Cupcakes

3 C Cake Flour
1 1/2 t Baking Powder
1 1/2 t Baking Soda
1 t Salt
Pinch of Nutmeg
3/4 C Unsalted Butter, Room Temp
3/4 C Granulated Sugar
3/4 C Dark or Light Brown Sugar, Packed
2 Large Eggs, Lightly Beaten
1 t Vanilla Extract
1 1/2 C Buttermilk, Sour Cream or Full Fat Yogurt
3 Large Peaches, peeled, cored & chopped, smallish (1/3" dice)

Preheat Oven to 350 degrees. Line 28 muffin cups with paper liners.

Sift together the flour, baking powder, baking soda, salt & nutmeg, 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 add the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.

Divide batter evenly among the prepared cake liners. Bake for 18 to 22 minutes, or until toothpick clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

THEN FROST with frosting of choice. See Brown Sugar Cream Cheese Frosting...