Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and peach puree.
Gradually add the flour mixture to the wet ingredients, alternating with sour cream, beginning and ending with flour. Fold in chopped mint.
Divide the batter evenly among the lined muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together butter until creamy. Gradually add powdered sugar, then vanilla and peach puree, beating until smooth.
Pipe the frosting onto the cooled cupcakes and garnish with mint leaves, sliced peaches, and edible glitter if using.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Kcal: 340 kcal | Servings: 12
Just baked these delightful Peachy Mint Cupcakes!
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