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Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, cream the butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
Gently fold in the chopped peaches.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Prepare the Streusel Topping:
In a small bowl, mix together the flour, sugar, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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