Peaches and Cream Cupcakes

Name: Peaches and Cream Cupcakes
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

8 tablespoons 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

Methods :

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

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.

While filling cools, 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 together in a medium bowl for cupcakes.

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.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

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.

Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.

Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.