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Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

Prep time: 30 minutes
Cook time: 15 minutes

Cupcakes 2 cups flour 2 teaspoons baking powder 3/4 teaspoon salt 1/4 cup unsalted butter, softened 1 cup + 2 tablespoons sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup low-fat milk 1 fresh California peach, pitted and diced Frosting 1 fresh California peach, divided 1 1/2 tablespoons unsalted butter, softened 1 1/2 cups powdered sugar, divided 1/2 teaspoon vanilla extract   Tiny mint leaves (optional garnish)

Printout Recipe Cards 3 x 5 4 x 6 8.5 x 11

To prepare cupcakes, preheat oven to 300°F and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy. Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced peaches and spoon batter into prepared muffin tins (they will be very full). Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting. To prepare frosting, peel and mash or puree half the peach. Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1 1/2 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.

Makes 36 mini cupcakes

Nutritional analysis per cupcake: Calories: 80; Fat: 2g; Saturated Fat: 1g; Trans Fat: 0g, Cholesterol: 15mg; Sodium: 85mg; Carbohydrates: 16g; Fiber: 0g; Sugars: 10g; Protein: 1g; Vitamin A: 2%; Vitamin C: 0%; Calcium: 2%; Iron: 2%

Jackie’s Tip

Yes, you can have cake! Desserts don’t need to be off-limits, even when you’re trying to stay in svelte summertime shape. You probably already know most of the healthful tricks, such as sharing treats or choosing healthy options. But what if you want to indulge a bit more? Go for it. By incorporating fruits, you can delight in your desserts while getting more nutritional bang for your calorie buck!

Jackie’s Cooking Tips: Miniaturize your cakes and cupcakes and sprinkle fruit on top, like in my maximum-flavored Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting. Or subtract a little fat from superrich sweets, such as cheesecake, then add dazzle with fruits. Betcha my Nectarine Neufchatel Cheesecake will bedazzle.