As good to eat as they are to look at, these sweet cupcakes combine fresh peaches with warmly flavored brown sugar, buttermilk, and nutmeg.
Source: Smitten Kitchen
Enlarge Image Credit: Smitten Kitchen
FROM THE RECIPE:
These cakes are extremely light, airy and moist, nothing like the dense cake recipes more traditionally used as cupcake bases. Personally, I consider this a very good thing. You know what else? Sans frosting, they'd make great breakfast muffins — just dial back one of the sugars by a generous quarter-cup and maybe even swap half of that flour with whole wheat. You could also chop in some pecans, but don't blame me if nobody in your house wants to share.
Get the Recipe from Smitten Kitchen