Cupcake time!  A tender Peach cupcake with a hint of cinnamon and nutmeg topped off with a creamy cinnamon honey buttercream frosting sprinkled with cinnamon sugar.  It’s a peach!

Cupcakes:
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 eggs
1 tsp vanilla
1/2 cup oil
1/2 cup peach juice (from can of peaches)
1 (29 0z) can peaches, drained reserving juice, small dice

Preheat oven to  350°.  Prepare cupcake pans with papers, recipe makes 18 cupcakes.  Stir together sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In large bowl with electric mixer, mix eggs, oil, peach juice, and vanilla.  Mix in dry ingredients.  Fold in peaches.  Scoop batter into prepared cupcake cups, filling papers almost to top.  Bake for 18-22 minutes, until top center is set.  Cool completely.

Frosting:
½ cup butter
¼ cup shortening
3 cups powdered sugar
¼ tsp cinnamon
5 Tbl cream
3 Tbl honey
Cinnamon/Sugar

With electric mixer, cream butter and shortening.  Add powdered sugar, cinnamon, cream, and honey.  Beat until whipped creamy frosting consistency.  Frost cooled cupcakes and sprinkle with cinnamon/sugar.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.