Brown Sugar Cream Cheese Frosting

also from Smitten Kitchen... this is one YUMMY frosting and a great twist on the usual Cream Cheese Frosting.

1 1/4 C Light Brown Sugar
1/4 C Cornstarch
1/2 C Powdered Sugar
16 oz Cream Cheese, Room Temp
1/2 C Unsalted Butter, Room Temp
1/2 t 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 until it thickens back up a bit, about 30 minutes, then spread a dollop on cooled cupcakes.

I HIGHLY recommend this frosting if you have never tried brown sugar cream cheese frosting. It is a bit runnier than the normal cream cheese frosting, so if you want it to stand high on a cupcake you will want to use a different frosting. I am experimenting on a variation of this that will stand up and be thicker with this same amazing taste - LOVE this frosting!!!

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...

Zucchini-Chocolate Chip Muffins

I made these for breakfast the next morning.

1 1/2 C All-Purpose Flour
3/4 C Sugar
1 t Baking Soda
1 t Ground Cinnamon
1/2 t Salt
1 Egg, lightly beaten
1/2 C Vegetable Oil
1/4 C Milk
1 T Lemon Juice
1 t Vanilla Extract
1 C Shredded Zucchini (I put more than 1 C in because I had so much Zucchini...)
1/4 C Miniature Semisweet Chocolate Chips
1/4 C Chopped Walnuts (optional of course)

In a bowl, combine flour, sugar, baking soda, cinnamon & salt.
Combine the egg, oil, milk, lemon juice & vanilla; mix well. Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips & walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 degrees for 20 - 25 minutes or until muffins test done.

** These muffins did not rise very much so make sure to fill the cups 2/3 full or you will have tiny little muffins!