Ingredients

The following ingredients have 20 Servings
  • Cupcakes
  • 1 package Pillsbury Purely Simple White Cake & Cupcake Mix
  • 1 /2 cup butter (softened)
  • 1/2 cup sour cream
  • 3 eggs
  • 2 cups finely chopped ripe peaches (about 3 peaches)
  • Peach Buttercream Icing
  • 1 package Pillsbury Purely Simple Buttercream Icing
  • 1/2 cup butter (softened)
  • 1/2 cup fresh peaches (pureed)

Instruction

  • Preheat oven to 350 degrees and line 2 muffin tins with cupcake liners.
  • Peel and finely chop peaches and set aside.
  • Add the Pillsbury Purely Simple White Cake & Cupcake Mix to a mixing bowl. Add the butter and sour cream. Beat on medium until incorporated.
  • Add eggs one at a time, beating well after each.
  • Add the chopped peaches and mix on low until incorporated.
  • Use an ice cream scoop to evenly fill the muffin tins.
  • Bake for 20-25 minutes until a toothpick comes out clean in center.
  • To Make Peach Buttercream Icing
  • Peel peach and remove pit. Add to a food processor to lightly puree. Just pulse a few times.
  • Add icing mix to a mixing bowl along with butter. Beat on medium until incorporated.
  • Add peach puree and beat on medium high until light and fluffy.
  • If needed, add water if icing is too thick, one tablespoon at a time until desired consistency is reached.
  • Using a pastry bag and star decorator tip to pipe on cooled cupcakes.
  • Garnish with peach slice.