Peach Bourbon Cupcakes

Recently, I've been delving into the exciting world of jam/preserves. Last labor day my girlfriends invited me to join their annual labor day jam marathon. I was excited to join and after having a great time and leaving with glorious jam, I decided to make it a habit to join yearly. The tradition is peach and plum jam with Colorado Palisade produce. This year, I asked if  we could also make carrot cake jam. Ooh, I can't wait to try it and make a cupcake with it.

Today is all about the peach jam. Our recipe, mostly due to the Palisade Peaches themselves, are very flavorful, light on the sugar, and basically taste like fresh peach spread. Yum! I recommend homemade jam for this recipe, but store bought will work as well.

The recipe is an adaptation of High Altitude Cupcakes,  Rum Banana Cupcakes. 




Peach Bourbon Cupcakes
adapted from Yellow Cupcakes
preheat oven to 375 degrees

3/4 cup butter
1/2 cup dark brown sugar

1 cup caster sugar
1 cup low sugar peach jam or preserves 

3 eggs

12.5 oz all purpose flour

2 tsp baking powder

3/4 tsp salt

1 tsp vanilla bean paste

1/3 cup sour cream
1/3 cup milk
3 tbsp bourbon

1. In a large bowl combine flour, baking powder, and salt. Set aside.
2. Cream butter, peaches, and sugars with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add vanilla, sour cream, bourbon, and milk.
5. Using a wooden spoon, add flour and stir only until incorporated.

Fill liners to 3/4 full. Bake for about 20 minutes or until a tester comes out clean. Makes about 20 cupcakes. Set aside to cool.

Peach Jam/Preserves

Peach jam, room temperature

1. Core cupcakes and fill with a generous spoonful of jam.

Peach Limoncello Buttercream

1/2 cup butter, softened

1 tsp vanilla bean paste

3-4 cups powdered sugar 

3 tbsp peach limoncello

2 tbsp heavy whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, vanilla.
2. Mix well. Add limoncello and whipping cream alternately with as much powdered sugar to get desired consistency.

Fill pastry bag with large tip and frost cupcakes. Add sprinkles if desired.