Peaches and Cream Cupcakes

Name: Peaches and Cream Cupcakes
Total time: 95
Yield: 24
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

Recipe by Sue Fox Alvord from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

24 servings

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3 ½ cups pureed peaches
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2 tablespoons white sugar
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2 tablespoons cornstarch
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2 tablespoons water
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2 ⅔ cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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2 cups white sugar

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8 tablespoons unsalted butter, at room temperature
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2 large eggs
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2 teaspoons vanilla extract
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1 teaspoon peach extract
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1 ½ cups buttermilk
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½ cup pureed peaches
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2 cups heavy whipping cream
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2 tablespoons instant vanilla pudding mix
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1 teaspoon vanilla extract

Instructions

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.