Peach Cobbler Cupcakes

(Courtesy of lifeloveandsugar.com)

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Ingredients:
1 2/3 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. cinnamon
3/4 c. salted butter, room temperature
1 egg white
1 egg
2 tsp. vanilla extract
3/4 c. 2% milk
1 can (15.25 oz.) peach slices, drained
1/4 tsp. cinnamon
1 tsp. sugar
1 c. heavy whipping cream
1/2 c. powdered sugar
1 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine peach slices (cut peach slices in half), 1/4 tsp. cinnamon and 1 tsp. sugar.

Whisk together flour, sugar, baking powder and 1 tsp. cinnamon in a large mixing bowl.  Add butter, egg white, egg, vanilla and milk and mix on medium speed just until smooth.  Do not overmix.

Add 3 pieces of peach to the bottom of each cupcake liner.

Fill cupcake liners about 3/4 full with the batter.

Sprinkle with some additional cinnamon on top of the batter, then swirl with a toothpick.

Add another 3 pieces of peach to the top of each cupcake.

Bake 19-21 minutes.  Allow to cool for 1-2 minutes, then remove to a cooling rack to finish cooling.

To make whipped cream, whip heavy whipping cream until it begins to thicken.  Add powdered sugar and vanilla extract and whip until stiff peaks form.  Ice cupcakes with the whipped cream and a sprinkle of cinnamon. 

Store cupcakes in the refrigerator until ready to serve.  Can be served warm by reheating in the microwave for about 10 seconds.  

Note~ Get a second can of peaches if you want to garnish each cupcake with a peach slice.

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