Spiced Peaches and Cream Cupcakes

There's a certain sixth grader in this house that has already dived ALL the way in on pumpkin spice EVERYTHING. Cheerios, drinks at Starbucks, waffles, yogurt ... she's ready for it all. I, on the other hand, am clutching the end of summer as if my life depends on it.

We compromised.

A whole lot of spice for Alexis, but a heavy dose of peach for me.

Good compromises are the best.

Spiced Peaches and Cream Cupcakes

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 cup butter
1 cup light brown sugar
1 cup granulated sugar
4 eggs
1 cup sour cream
1 tablespoon vanilla extract

Cream cheese filling
1 8-oz package cream cheese, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla

Peach filling
2 peaches, diced
1/4 cup granulated sugar
1/4 cup water
1 teaspoon cornstarch

Frosting
1 8-oz package cream cheese, softened
1/2 cup butter
1 teaspoon vanilla extract
4 cups powdered sugar

1. Preheat the oven to 350 degrees and line some cupcakes pans. You're making 24 cupcakes.

2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Whisk together.

3. In a small pan, melt the butter over medium heat. Turn the heat up to medium-high and begin stirring. Cook the butter for another minute or two, or until it is browned. Remove from heat.

4. In a small mixing bowl, mix together the butter and sugars. Add the vanilla and mix some more. Add the eggs and sour cream. Mix some more. Then toss the dry ingredients and wet ingredients into the same bowl and finish mixing.

5. Your spiced cake mix is ready. Good job!

6. Cream cheese filling time. Mixer. Small bowl. Cream cheese, egg, sugar, and vanilla. Do the thing.

7. Peaches time! Toss a handful of the diced peaches into a small saucepan. Add the cornstarch to the water, stir with a fork, and then add it to the peaches. Heat over medium heat, stirring often, until you have a thick peach sauce. Remove from heat and toss in the freezer for 5 minutes or so. Stir in the rest of the diced peaches.

8. Time for a little masterpiece. Place a spoonful of spiced cake in the bottom of the cupcake liner. Then add a spoonful of peaches. Then goes a spoonful of cheesecake stuff. Top with a spoonful of spiced cake again. At this point, your cupcake liner should be about 3/4 full.

9. Bake at 350 degrees for 22-25 minutes, or until a toothpick comes out clean.

10. Cool on a baking rack while you make the frosting.

11. Frosting! Cream together the cream cheese and butter in a medium mixing bowl. Add the vanilla and mix a little more. Then slowly add the powdered sugar until everything is all mixed up.

12. Frost those cupcakes.

13. Yes, these were a bit of work, but OMG SO GOOD. Try one warm. Then try one that's not warm anymore. Then try ten more because seriously, these are happiness. Just ask the preschooler who kept lurking until I said she could take one.