Peaches and Cream Cupcakes


  • 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
  • Directions

  • Step 1

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


  • Step 2

    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 3

    While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

  • Step 4

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

  • Step 5

    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 6

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

  • 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.

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