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Space - Peach Raspberry Heaven Cupcakes Ingredients: For the Cupcakes: 1 ½ cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup unsalted butter (softened) 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract ½ cup sour cream ¼ cup milk 1 cup fresh or frozen peaches (diced and lightly mashed) ½ cup fresh raspberries (whole or lightly mashed) For the Peach Raspberry Filling: 1 cup fresh peaches (diced) ½ cup fresh raspberries ¼ cup granulated sugar 1 tbsp lemon juice 1 tsp cornstarch (optional, for thickening) For the Frosting: 8 oz cream cheese (softened) ½ cup unsalted butter (softened) 2 cups powdered sugar 1 tsp vanilla extract 2 tbsp peach puree (or peach preserves for a stronger flavor) Fresh raspberries and peach slices for garnish (optional) Instructions: For the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Add sour cream and milk: Mix in the sour cream and milk until smooth. Fold in fruit: Gently fold in the diced peaches and raspberries. If using frozen raspberries, be sure to fold them in gently to avoid turning the batter too purple. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. For the Peach Raspberry Filling: Cook the filling: In a small saucepan, combine the diced peaches, raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens slightly, about 5-7 minutes. Thicken if needed: If you want the filling to be thicker, mix the cornstarch with a small amount of cold water, then add it to the fruit mixture. Continue to cook for another 2-3 minutes until it thickens. Cool: Remove from heat and let it cool to room temperature. For the Frosting: Beat the cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, and beat until the frosting is smooth and fluffy. Add peach puree: Stir in the peach puree or peach preserves and vanilla extract until combined. To Assemble: Core the cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the cupcakes: Spoon or pipe the cooled peach and raspberry filling into the hollowed-out centers of the cupcakes. Frost the cupcakes: Top each filled cupcake with a generous swirl of the peach cream cheese frosting. Garnish: Garnish with a few fresh raspberries and peach slices for an extra touch of color and flavor. Serve and enjoy: Your Peach Raspberry Heaven Cupcakes are ready to be enjoyed

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