Description
Light, peachy, and delicious.
Ingredients
- 3 ½ cups pureed peaches
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peach extract
- 1 ½ cups buttermilk
- ½ cup pureed peaches
- 2 cups heavy whipping cream
- 2 tablespoons instant vanilla pudding mix
- 1 teaspoon vanilla extract
Instructions
- Combine peaches and sugar for filling in a medium saucepan over medium heat; bring to a slight boil.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Whisk flour
- baking powder
- baking soda
- and salt for cupcakes together in a medium bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 18 to 20 minutes.
- Cool on a wire rack for 10 minutes. Remove from the pans and let cool completely
- about 25 minutes.
- Meanwhile
- beat cream
- pudding mix
- and vanilla for frosting with a wire whip attachment until firm peaks form.
- 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.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 24