Ingredients

The following ingredients have 4 Servings
  • 1 cup butter ( room temperature)
  • 2 cups sugar
  • 2 eggs (room temperature)
  • 2 egg yolks (room temperature)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 3/4 cup buttermilk (plus 2 tablespoons, room temperature)
  • 2 tablespoons peach schnapps
  • 1 teaspoons vanilla
  • 1 pound peaches (fresh - pitted and skinned, or unsweetened frozen)
  • 1/3 cup light brown sugar
  • 1/4 cup bourbon
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter
  • 3/4 cup butter (softened)
  • 16 ounces cream cheese (softened)
  • 1 1/2 teaspoons vanilla
  • 1 1/2 pounds powdered sugar (may need more)
  • A little buttermilk to thin if needed

Instruction

  • Preheat oven to 350F.
  • Add cupcake liners to a cupcake pan and set aside.
  • Beat butter and sugar on high until light and fluffy.
  • Add eggs and egg yolks one at a time, beat thoroughly after each addition.
  • Blend flour, baking powder, salt and baking soda, in a bowl.
  • Add vanilla and schnapps to the buttermilk.
  • Add 1/3 of the flour mixture to the butter mixture and beat on low speed until mixed.
  • Add ½ the buttermilk.
  • Continue to alternate the dry ingredients mixture and buttermilk, ending with the flour. Scrape down the sides of the bowl as needed.
  • Scoop into cupcake liners about 3/4 full.
  • Bake for 18-20 minutes.
  • Cool.