Refreshing, light, and delicious, these peaches and cream cupcakes are filled and frosted for sweet flavor that's sure to impress.
Preparation Time
40 mins
Cooking Time
25 mins
Total Time
1 hr 5 mins
Calories
247 Calories
Recipe Instructions
Step 1
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 2
Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil.
Step 3
Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely.
Step 4
While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Step 5
Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes.
Step 6
Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in.
Step 7
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Step 8
Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.
Step 9
Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.
Ingredients
1 teaspoon baking soda
2 cups white sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons white sugar
2 tablespoons water
2 tablespoons cornstarch
2 ⅔ cups all-purpose flour
2 large eggs
2 cups heavy whipping cream
1 ½ cups buttermilk
8 tablespoons unsalted butter, at room temperature
