Peaches and Cream Cupcakes

Light, peachy, and delicious. Refrigeration is a must.

Prep Time:
40 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 35 mins
24 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


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

  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.

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

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

  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.

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

  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.

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

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

Nutrition Facts (per serving)

247 Calories
12g Fat
33g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 247
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 54mg 18%
Sodium 169mg 7%
Total Carbohydrate 33g 12%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 3g
Vitamin C 9mg 47%
Calcium 50mg 4%
Iron 1mg 4%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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