Ingredients
2 1/3
cups Gold Medal™ flour
2 1/2
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon ground ginger
1
cup butter or margarine, softened
1 1/4
cups sugar
3
eggs
1
teaspoon vanilla
1
container (6 oz) harvest peach low-fat yogurt
1
large peach, peeled, chopped (about 1 cup)
1
tablespoon Gold Medal™ flour
4 1/2
cups powdered sugar
1
container (6 oz) harvest peach low-fat yogurt
1
jar (2 oz) crystallized ginger, chopped
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix 2 1/3 cups flour, baking powder, salt and ginger; set aside.
In large bowl, beat butter with electric mixture on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternatively add flour mixture, about 1/3 of mixture at a time, and yogurt, about 1/2 at a time, beating just until blended. In small bowl, toss peach with 1 tablespoon flour; fold into batter.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
Meanwhile, in small bowl, mix powdered sugar and 1 container peach yogurt until smooth and spreadable. Frost cupcakes. Sprinkle each with about 1/2 teaspoon chopped ginger.
