Peach Cupcakes

Martha Stewart Living, August 2010

For the Cupcakes
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Salt
1/3 cup milk
1 teaspoon vanilla extract
6 tablespoons butter, room temperature
3/4 cup sugar
2 large eggs
2 medium peaches, peeled, halved, pitted, and finely chopped (1 1/4 cups)

For the Topping
1 cup cold heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 medium peach, halved, pitted, and very thinly sliced

1. Preheat oven to 350 degrees. Make the cupcakes: Mix flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
2. Beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs. Beat in flour mixture and milk mixture.
3. Line muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped peaches, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
4. Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and peach slices.

Storage: Undecorated cupcakes can be stored at room temperature overnight.