Peach Cupcakes with Raspberry Cream Cheese Frosting

These are Amazing!! The cupcakes aren't overly sugary, and the raspberry frosting has just enough tart to complement the sweetness of the peach.

Peach Cupcakes
1 & 1/2 Cups Self Rising Flour
1/2 Teaspoon Nutmeg
1 & 1/4 Cup White Sugar
1/2 Cup Unsalted Butter (1 stick) softened
3 Eggs
1 Teaspoon Vanilla
2 Teaspoons Lemon Zest
3/4 Cup Milk
2 Peaches, peeled, and mashed

Cream Butter and Sugar till smooth, then add Eggs one at a time, add Vanilla, Nutmeg, and Zest. Slowly add Milk and Flour, alternating between adding the two. Mix until just combined, do not over mix, it's makes the cupcakes chewy. Fold peaches in with spoon, or spatula.
Preheat oven to 350. Line cupcake pan with papers liners, or coat with Crisco. I never trust cooking spray for cupcakes. Fill liners 2/3 of the way. Bake 20-25 min. toothpick inserted into center should come out clean when done. Well unless you end up sticking it into a piece of Peach LOL.  The two easiest ways to fill the liners is with either an ice cream scoop (the old school round kind) or fill batter into a ziplock bag and cut one of the corners out.
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Raspberry Cream Cheese Frosting

1 Stick of Butter, softened
8oz Cream Cheese (1 regular package)
1/4 Cup Raspberry Coulis (recipe to follow) or Seedless Raspberry Jam
1 &1/2 Cups Powdered Sugar. You can use more or less depending on taste and consistency desired

Cream Butter and Cream Cheese until well combined and fluffy, add Raspberry Coulis or Jam mix well. Slowly add sugar a little at a time, or you will end up wearing it LOL.
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Raspberry Coulis. Best if made the day before, due to time it takes to make, and cool it.

1 Cup Raspberries. fresh or frozen and thawed.
1/4 Cup White Sugar.
1/2 Tablespoon Lemon Juice.
Put berries and sugar in sauce pan, and bring to boil. Simmer for 15 min or so. You will know it's done when it's reduced to a thickish jam consistency. Remove from heat. Press mixture through a strainer or cheese cloth. Strainer needs to have teeny tiny holes so seeds don't get through. Take your time so you get all the liquid out.  You will be left with seeds and pulp in strainer. Stir in lemon juice, you can add more sugar and or lemon to taste. Pour into small bowl or jar,and stick in the fridge until cooled