This recipe is from an IC safe cookbook.
Ingredients
1 1/2 cups cake flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
pinch of nutmeg (if can tolerate)
pinch of cinnamon (if can tolerate)
6 tbsp butter, room temp
1/4 + 1/8 cups sugar
1/4 + 1/8 cups lightly packed brown sugar
1 large eaten, beaten
1/2 tsp vanilla extract (I always add a little move than it says)
3/4 sour cream (if can tolerate)
2 medium peaches, peeled, cored, and chopped
Directions
Preheat oven to 350F. Line tins with paper liners and set aside. Mix together flour, baking powders, baking soda, salt, nutmeg and cinnamon. Cream together butter and sugar, beating until fluffy. Add the egg, scraping down the sides of the bowl. Next add the vanilla, and slowly mix in the sour cream. Stir in dry ingredients and gently fold in the peaches, Divide the batter evenly among cupcake tins, about 2/3 full. Bake for 18-22 minutes or until toothpick comes out clean.
Peach Buttercream:
3/4 cup butter, at room temperature
1 1/2 cups confectioner's sugar
1/4 cup peach puree (1-2 peaches)
vanilla extract (to taste)
Beat butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and mix until smooth.