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Ginger and Peach Cupcakes

Betty Crocker Kitchens
Updated Sep 20, 2016
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Top these ginger-peach cupcakes with crystallized ginger for an extra "wow" in decoration and flavor.

Ginger and Peach Cupcakes

  • Prep Time 45 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 14
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Ingredients

Cupcakes

  • 2 1/3 cups Gold Medal™ flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 cup butter or margarine, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 container (6 oz) harvest peach low-fat yogurt
  • 1 large peach, peeled, chopped (about 1 cup)
  • 1 tablespoon Gold Medal™ flour

Frosting

  • 4 1/2 cups powdered sugar
  • 1 container (6 oz) harvest peach low-fat yogurt

Garnish

  • 1 jar (2 oz) crystallized ginger, chopped
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In medium bowl, mix 2 1/3 cups flour, baking powder, salt and ginger; set aside.
  • Step 
    3
    In large bowl, beat butter with electric mixture on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternatively add flour mixture, about 1/3 of mixture at a time, and yogurt, about 1/2 at a time, beating just until blended. In small bowl, toss peach with 1 tablespoon flour; fold into batter.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each about 2/3 full.
  • Step 
    5
    Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
  • Step 
    6
    Meanwhile, in small bowl, mix powdered sugar and 1 container peach yogurt until smooth and spreadable. Frost cupcakes. Sprinkle each with about 1/2 teaspoon chopped ginger.

Nutrition

Nutrition Facts

Serving Size: 1 Cupcake
Calories from Fat
80
Trans Fat
0g
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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