peach, blueberry, and thyme cupcakes with cream cheese frosting

Having grown up with the seasons, it’s always a bit odd to say farewell to summer when its 50 degrees out and you know there will be some balmy days ahead. If you’ve visited San Francisco in the summer, you likely know how cold it can be. It’s been just that for the past 2 weeks or so. I am eagerly awaiting fall which for us means fantastic weather.

Regardless, I am feeling ready to bake my last summer fruit cupcake and am looking forward to the days of rich, decadent cupcakes ahead.

As for the outcome, I love the flavor of these cupcakes. The thyme is a bit shocking at first (I can’t help thinking of savory foods), but the combination of the thyme and the fruit is great. These are definitely a great afternoon snack.

Roasted Peach Mush

2 medium peaches

1. Cut the peach in half, remove the pit, and roast cut side down in a 350 degree oven for 30 minutes.
2. Remove from the oven and set aside to cool.
3. Scoop out peach flesh and mush with the back of a fork.

roasted peaches
roasted peaches

scooping out peach flesh
scooping out peach

Peach, Blueberry, Thyme Cupcakes
12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup roasted peach mush
1/4 cup blueberries
2 teaspoons loosely packed, fresh thyme leaves

1. In an electric mixer, beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 2 minutes.
3. Add egg beat until combined.
4. Whisk together flour, baking powder, and salt in a bowl. Add to the mixer along with the milk and beat to combine.
5. Chop thyme leaves.
6. Fold the peach mush, blueberries, and thyme into the batter.
7. Scoop into cupcake papers about two-thirds full.
8. Bake for 22-25 minutes until a cake tester comes out clean.

Note: Leave cupcakes undisturbed for the first 15 minutes of baking (always) and then rotate the pan once to ensure even baking.

cooling cupcakes
cooling cupcakes

Thick Cream Cheese Frosting

4 ounces Philly cream cheese
1/4 stick butter, room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

1. Top cooled cupcakes with frosting.
[Optional] Sprinkle with thyme leaves.

frosting the cupcakes
frosting cupcakes

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