This past Friday I found myself surrounded by Palisade peaches at the Belmar Whole Foods during my lunch break. As all Coloradoans know Palisade peaches are pretty much God’s gift to earth. And they are as hard to find as Broncos playoff tickets. In fact I have searched unsuccessfully for Palisade peaches at least three times in the past two weeks. So when I was at the Belmar Whole Foods and I had pallets of peaches staring at me I did what any sane person would do and I stocked up!
Except then I found myself with a lot of peaches. Like realistically what does one person do with nine almost ripe peaches? Luckily I then remembered that famous old saying: “When life gives you peaches just add whiskey and make cupcakes!”
I digress, it wasn’t actually that simple. I had a rare Friday night evening with no plans and I thought it sounded really fun to just stay at home, drink wine and make cupcakes. I started googling peach cupcake recipes and stumbled across one with peach schnapps frosting. Clearly the schnapps part was not happening (lame) but I thought the idea of alcohol infused cupcakes really elevated the entire cupcake concept. I then stumbled upon a bourbon peach cupcake recipe and the rest is history.
BRECKENRIDGE BOURBON PALISADE PEACH CUPCAKES WITH BOURBON NUTMEG BUTTERCREAM FROSTING
A quick note, this recipe will be modified for altitude (5,000+ feet). I’m sorry my non-altitude friends but we spend our whole lives here in Denver trying to modify recipes for baked goods at altitude so you can have fun doing the reverse! Just kidding, since I’m not actually that mean here’s the original link for you non-altitude folks.
Peach Bourbon Cupcakes (Altitude Recipe)
Makes 24 CupCakes
- 2 cups diced peaches (do not drain juice)
- 2 1/2 cups all purpose flour
- 2 tsp baking powder (a little less than this)
- 1/2 tsp baking soda (a little less than this)
- 1 tsp salt
- 12 tbsp unsalted butter- softened
- 1 cup packed brown sugar
- 2 eggs
- 3/4 Cup milk
- 5 tbsp bourbon
- 1 tsp vanilla
- Cinnamon and sugar for sprinkling before baking
- 12 tbsp butter, unsalted, softened
- 4 cups powdered sugar
- 4 tbsp Bourbon
- 1/2 cup softened cream cheese
- 2 tbsp Brown Sugar
- 1 tbsp Cinnamon
- 1 tbsp Nutmeg
1. Heat oven to 375 degrees.
2. Chop peaches and set aside. Do not drain juice. Peaches may be skinned if desired but it’s not necessary.
3. In large bowl, beat butter with electric mixer.
4. Add in brown sugar.
5. Add eggs, one at a time and beat for 30 seconds after each addition. Add bourbon and vanilla. Mix well.
6. In second bowl combine flour, baking powder, baking soda and salt. Put a little less than 2 tsp of baking powder and 1/2 tsp of baking soda. This is an altitude modification.
7. Add dry ingredients while slowly incorporating in the milk.
8. Fold in diced peaches
9. Fill muffin tins 3/4 full. Sprinkle with some cinnamon and sugar before baking.
Bake for about 20 minutes (ovens vary). Remove when cake tester comes out clean.
TIP: Use the same bowl for the frosting that was used for the dry ingredients when making the cupckaes.
1. Whip butter until light and fluffy
2. Add 1/2 of the powdered sugar, cinnamon, nutmeg and brown sugar gradually.
3. Alternate adding the softened cream cheese, bourbon and the remaining dry ingredients.
4. Mix all ingredients well until you are satisfied with the taste.
You know what the secret to really good looking cupcakes is? Just buy the actual Wilson decorating set. It’s about $10 and will last you forever. It truly makes cupcakes look professional.
I really liked the look of the cupcakes with just the frosting but I also wanted to top each cupcake with a fresh peach slice. My serving suggesting is to top it with the peach slice right before you eat it.
I finally sat down to sample a cupcake after the evening’s work and I meant to take a picture but the cupcake just didn’t last long enough. It was so darn good I couldn’t stop eating it long enough to take a picture. The cake was moist and perfect, the frosting was light and fluffy and the bourbon and nutmeg flavors were subtle but just right. Hands down the best thing I have ever made. I have no idea how I managed to make such good cupcakes but man do I recommend this recipe!
Props to CopyCake Cook for the original recipe. Check out her blog, so many other amazing recipes!