Step 1

Preheat the oven to 350ºF with a rack placed in the center. Line a muffin tin with cupcake liners and set aside.

Step 2

Measure out the plant milk, then add the apple cider vinegar (no need to stir) and let sit for 5-10 minutes to make a vegan buttermilk.

Step 3

In a mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until combined and fluffy. To measure your flour by volume: whisk it in the container, then scoop and level.

Step 4

Pour in the vegan buttermilk, then add the oil and vanilla extract and whisk together until smooth. Fold in the diced peaches.

Step 5

Fill the cupcake liners about 2/3 to 3/4 of the way full and place in the preheated oven. Bake at 350 ºF for 20-22 minutes, or until a tester comes out clean (a couple of moist crumbs are ok). Let cool for 5 minutes in the pan, then remove and cool completely on a cooling rack. Chill cooled cupcakes in a sealed container in the fridge until you are ready to frost.

Step 6

Add the vegan butter and vegetable shortening to the bowl of a stand mixer or a large mixing bowl. Using handheld beaters or your stand mixer with a balloon attachment beat them together until fluffy.

Step 7

Add the powdered sugar in half cup increments, beating it to incorporate each time before adding more. Scrape down the sides as needed. Once all of the powdered sugar has been mixed in, add the peach purée. Turn the mixer to high and whisk together until light and fluffy, about 5 minutes.

Step 8

Pipe or spread frosting onto cupcakes to decorate. Top with a slice of fresh peach, or some diced peaches.