Peaches and Cream Cupcake Recipe

Name: Peaches and Cream Cupcake Recipe
Total time: 1 hr 35 mins
Ingredients: 3.5 cups pureed peaches; 2 tablespoons white sugar; 2 tablespoons cornstarch; 2 tablespoons water; 2.6666667461395 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 2 cups white sugar; 8 tablespoons unsalted butter, at room temperature; 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon peach extract; 1.5 cups buttermilk; 0.5 cup pureed peaches; 2 cups heavy whipping cream; 2 tablespoons instant vanilla pudding mix; 1 teaspoon vanilla extract

These light and peachy cupcakes are a must-try! Keep refrigerated.

Total time1 hr 35 mins
Prep time40 mins
Cook time25 mins
Yield24 cupcakes, 24

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Servings

Instructions

Combine pureed peaches and sugar in a medium saucepan over medium heat. Bring to a gentle boil.
In a separate bowl, mix cornstarch and water until smooth. Stir into the peach mixture. Reduce heat to medium-low and cook until thickened and bubbly, about 1 minute. Allow filling to cool completely.
While the filling cools, preheat your oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cupcake base.
In a large bowl, use an electric mixer to beat sugar and butter until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Gradually add half of the flour mixture, stirring until just combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add the remaining flour mixture and stir until fully incorporated.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven until the tops spring back when lightly touched, approximately 18 to 20 minutes. Let cool in the tins for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Carefully remove a small portion from the center of each cupcake using a cupcake corer or knife; fill generously with the cooled peach filling.
For the frosting, beat whipping cream, pudding mix, and vanilla extract together using a whisk attachment until stiff peaks form. Frost the cooled cupcakes beautifully.

Nutrition

Calories: 247 kcal
Fat Content: 12 g
Fiber Content: 0 g
Sugar Content: 21 g
Sodium Content: 169 mg
Protein Content: 3 g
Cholesterol Content: 54 mg
Carbohydrate Content: 33 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g