• Preheat the oven to 350℉ and line the cupcake tins with the foil cupcake liners. You will most likely need 22 spots in the cupcake tins.

Peaches

• Cut the fresh peaches in half, and using a twisting motion pull the two halves apart. Remove the pit, peel the skin and dice the peaches.
• Place the diced peaches into a small bowl and add the flour, ginger and cinnamon. Toss together and then set aside.

Cake Batter

• Place the cake mix into a large mixing bowl along with the ginger and cinnamon. Stir together until the spices are evenly distributed throughout the cake mix.
• Add the egg whites, yogurt and 3/4 c of the water to the mix. Using a hand mixer combine all the ingredients together. If the batter is too thick, go ahead and add the rest of the water and mix it in.
• Add the set aside peaches to the cake batter and fold them in until they are evenly distributed throughout the batter.
• Using a large cookie scooper, place one full scoop of batter into each foil lined cupcake slot. Fill each cupcake ⅔ to ¾ full.
• Place the cupcake tins in the oven and bake 23 - 25 min. The cupcakes are done when a toothpick inserted in the center comes out clean or the top springs back when lightly pressed.
• Remove the cupcakes from the oven and let sit for 10 min and then transfer them from the tins to a cooling rack.
• Once cool, you can garnish the cupcakes, if you wish, and serve.
• Place the leftover cupcakes on a tray that will fit in your freezer. If you need to make a second layer of cupcakes, separate the layers with a piece of waxpaper. Cover the cupcakes with plastic wrap and stick in the freezer. Once frozen, transfer the cupcakes to a plastic freezer bag and store in the freezer until needed.