Peach Pound Cake Cupcakes

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 12 cupcakes

Instructions

Preheat the oven to 350 degrees F. Line a muffin tray with 12 paper liners.

In the bowl of a stand mixer, combine butter, sugar, and vanilla. Cream on medium speed with a paddle attachment for 3 to 4 minutes or until the mixture is smooth, light, and fluffy. Add the eggs one at a time and mix on low until combined. In a small bowl, whisk together the flour, baking powder, and salt. Alternating between the two, add the flour mixture and 1/2 cup Peach Conserve a little at a time to the butter mixture, beginning and ending with the flour mixture.

Divide the batter between the 12 muffin liners. Bake until the cupcakes are golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Let the cupcakes cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling completely. Using a melon baller or spoon, from middle of each cooled cupcake, carefully scoop out a hole that’s about 1 inch in diameter. Fill the holes with remaining Peach Conserve, about 1 teaspoon per cupcake.

Frost with Peach Buttercream and garnish with a peach slice and mint sprig, if desired.

Peach Buttercream Frosting

Prep time: 10 minutes
Total time: 10 minutes
Yield: 2 1/2 cups

Ingredients

• 1 cup salted butter, softened
• 2 tablespoons milk
• 1 teaspoon vanilla bean paste
• 4 cups powdered sugar, sifted
• 6 tablespoons WOODHILL COTTAGE PEACH CONSERVE

Instructions

In a large mixing bowl, add the butter, milk, and vanilla. Beat for 2 minutes on medium speed. Add the powdered sugar to the mixing bowl, a little at a time, and mix on low speed until the butter and sugar are incorporated (about 30 seconds after each addition).

Stop the mixer and scrape down the sides and bottom of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting is light and fluffy. Stir in the Peach Conserve until well combined.