Raspberry Peach Cupcakes With Brown Sugar Buttercream Frosting

For the Cupcakes

Preheat the oven to 350 degrees. Line cupcake pans with liners.

In a medium bowl, sift the flour, baking powder, cinnamon, and salt and set aside.

In a large bowl, beat the butter until creamy using an electric mixer. Gradually add the sugar and beat until light and fluffy.

Add the egg yolks, one at a time beating after each addition. Add the vanilla extract and beat until combined.

With the mixer on low, alternately add the flour mixture and milk, beating well in between.

In a small bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks.

Add about half of the egg whites and fold into the batter until combined. Fold in the remaining egg whites.

Fold in the peaches and raspberries until evenly combined.

Using a 1/4 cup, pour batter into a prepared cupcake pan to about 3/4 full.

Bake for 25-30 minutes or until a toothpick inserted center of the cake comes out clean.

Allow cooling before frosting.

For the Frosting

In a large bowl, beat the butter and brown sugar until fluffy.

Gradually add the powdered sugar and beat until combined.

Add the vanilla and heavy cream and beat until smooth.

Transfer the frosting into the piping bag equipped with a frosting tip (I used Wilton extra-large tip 1M) and pipe the frosting onto the cooled cupcake. If you do not have a piping bag you can spread the frosting on with a butter knife.