It’s peach season! These easy, moist cupcakes let you enjoy the taste of your favorite cobbler dessert on the go, or serve them warm with vanilla ice cream and fresh sliced peaches on the side. Yum, summer!
1 1/2 c. flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. unsalted butter, room temp.
3/4 c. brown sugar
1/4 c. white sugar
1/2 c. sour cream
1 tsp. vanilla
1 1/4 c. ripe peaches, peeled and roughly chopped (about 2 medium to large peaches)
With a fork, whisk flour, baking powder and baking soda in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream and vanilla until blended. Mix in flour mixture. Fold in peaches. Fill cupcake liners or tins half full. Bake at 350 degrees F for approx. 25 minutes or until a toothpick comes out of cupcake clean.
Optional: Frost lightly with cream cheese icing.
By Lois J. Steiner
This recipe is featured in our latest cookbook, The Lehman’s Diamond Jubillee Cookbook, which was published in honor of our 60th anniversary in 2015. More than 500 recipes from Lehman’s family, staff and friends are inside!