Peaches and Cream Cupcakes
Recipe information
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Cooking:
40 min.
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Servings per container:
24
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Source:

Ingredients for - Peaches and Cream Cupcakes

1. Pureed peaches - 3 ½ cups
2. White sugar - 2 tablespoons
3. Cornstarch - 2 tablespoons
4. Water - 2 tablespoons
5. All-purpose flour - 2 ⅔ cups
6. Baking powder - 1 teaspoon
7. Baking soda - 1 teaspoon
8. Salt - ½ teaspoon
9. White sugar - 2 cups
10. Unsalted butter, at room temperature - ½ cup
11. Eggs - 2 large
12. Vanilla extract - 2 teaspoons
13. 1 teaspoon peach extract - 2 teaspoons
14. Buttermilk - 1 ½ cups
15. Pureed peaches - ½ cup
16. Heavy whipping cream - 2 cups
17. Instant vanilla pudding mix - 2 tablespoons
18. Vanilla extract - 1 teaspoon

How to cook deliciously - Peaches and Cream Cupcakes

1. Stage

Combine peaches and sugar for filling in a medium saucepan over medium heat; bring to a slight boil.

2. Stage

Meanwhile, mix cornstarch and water in a separate bowl until smooth and no lumps remain. Add to the peach mixture, reduce heat to medium-low, and cook until thick and bubbly, about 1 minute. Remove from the heat and allow to cool completely.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

4. Stage

Whisk flour, baking powder, baking soda, and salt for cupcakes together in a medium bowl.

5. Stage

Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add eggs, vanilla extract, and peach extract; beat until smooth. Add 1/2 of the flour mixture; stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost fully combined. Stir in remaining flour until incorporated. Fill the prepared muffin cups 2/3 full with batter.

6. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

7. Stage

Cool on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 25 minutes.

8. Stage

Meanwhile, beat cream, pudding mix, and vanilla for frosting with a wire whip attachment until firm peaks form.

9. Stage

Remove a bit of each cupcake using a cupcake corer. Fill with cooled peach filling and frost with frosting. Serve immediately or refrigerate until serving.