Southern Peach Cupcakes

these are moist and fruity, with a light,fluffy frosting that complements perfectly!              

3 c. cake flour ( if you don't have cake flour, use all purpose flour, but remove 3 T flour  and replace it with
3 T cornstarch)
1  1/2 tsp baking powder
1  1/2 tsp. baking soda
1 tsp salt
1/8 tsp nutmeg
3/4 c.  (3 sticks) unsalted butter, room temp
3/4 c. sugar
3/4 c. brown sugar, packed
2 lg eggs, room temp, beaten
1 tsp vanilla extract
 1  1/2 c. buttermilk, sour cream, or full-fat yogurt, at room temp
3 lg ripe peaches, peeled, cored, and chopped small

Preheat oven to 350 degrees F.  Line 28 muffin cups with paper liners.

Sift together the flour, baking powder, baking soda, salt, and nutmeg into a bowl and set aside.  Cream the butter and sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, scraping down the bowl between each addition.  With mixer on med.low, gently mix in the vanilla and the buttermilk ( or sour cream or yogurt ).   Stir in the dry ingredients until combined, and then fold in the peach chunks.

Divide the batter evenly among the prepared cupcake liners.  Bake for 20-22 minutes, or until cake tester inserted into center of cupcake comes out clean. Cool for 5 minutes in pan, then remove to wire rack and cool completely.

Peach Swiss Meringue Buttercream

4 lg egg whites, room temp
1  1/2 c. sugar
3/4 lbs ( 3 sticks ) unsalted butter, softened, cut into small pieces
2 fresh ripe peaches, peeled, and pureed in food processor

Place whites and sugar in a heatproof bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Remove from heat and beat with an electric mixer on medium speed for 5 minutes, to cool.  Increase speed to med.high and whisk about 6 minutes more, until glossy peaks form. Reduce speed to medum and add butter, one piece at a time, whisking well.

Switch to a paddle attachment and with mixer on Low, add the peaches and beat until smooth, 3 to5 minutes.
Use immediately, or cover and refrigerate for up to 3 days.   ( bring to room temp and beat on low speed until smooth before using )