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Peaches N' Cream Cupcakes

Super moist, soft, spongy cake mix cake with added greek yogurt and peach puree!
Course Cupcakes
Servings 24
Author Nancy P.

Ingredients

  • FOR THE CAKE:
  • 1 white cake mix I used Duncan Hines
  • 1 egg
  • 1 cup peach purée
  • 1 cup water
  • 1/4 cup oil
  • 1 cup greek yogurt peach flavored ( I used Chobani)
  • 1 15 oz canned peaches for purée
  • FOR THE ICING:
  • 6 oz. cream cheese slightly chilled
  • 2 tablespoons unsalted butter room temperature
  • 2 cups powdered sugar
  • 2 tablespoons peach juice

Instructions

FOR THE CAKE:

  • Preheat oven to 350. Prepare muffin tins by lining with cupcake liners.
  • In mixer add cake mix, egg, purée, water, oil and greek yogurt.
  • Mix till completely combined.
  • If making large cupcakes use 1/3 cup to fill your liners. If making mini cupcakes us a tablespoon to fill liners.
  • Bake for 18 minutes for large cupcakes and 12 for mini cupcake or until golden brown.

FOR ICING:

  • Mix butter and cream cheese together.
  • Add powdered sugar and peach juice.
  • Pipe onto cooled cupcakes.
  • ENJOY!!

Notes

**to make purée** take half can of peaches with juices and mashes or process with food processor. This makes 24 large cupcakes and 48 mini cupcakes