• Cooking Time: 18-20
  • Servings: 12
  • Preparation Time: 15


  • Cupcakes:
  • 1 1/3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 tsp peach extract
  • 1/4 Cup Peach Puree
  • 3/4 cup buttermilk
  • Filling:
  • 2 cups fresh or frozen Peaches pureed
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Mascarpone Frosting:
  • 1 pound mascarpone cheese
  • 1/2 cup confectioners’ sugar
  • 1-1/4 cups heavy cream


  • Cupcakes:
  • Pre-heat oven to 350 Degrees (F).
  • Place 12 liners in a cupcake pan.
  • In a medium bowl, whisk together flour, baking soda, baking powder and salt.
  • In a large bowl, using an electric mixer beat the butter and sugar together until it looks creamy.
  • Beat in the egg and the vanilla and peach extracts until mixture is smooth.
  • Add half of the flour mixture to the butter mixture and stir until almost combined.
  • Add buttermilk and Peach Puree and stir again until almost combined.
  • Add the rest of the flour and stir until all ingredients are mixed in.
  • Fill paper lined cupcake pan with large ice cream scoop.
  • Bake at 350 degrees (F) for 18 to 20 minutes.
  • Cool for 10 minutes before removing from pans.
  • Place on wire rack and cool completely before frosting.
  • Filling:
  • Place small sauce pan on stovetop and put on medium heat.
  • Put peaches and sugar in, bring to slight boil.
  • In a separate small bowl, mix cornstarch and water until no lumps.
  • Add cornstarch mixture to pan and keep on medium low heat for about a minute.
  • Cool completely before using.
  • Mascarpone Frosting:
  • Put all ingredients in stand mixer with paddle attachment and beat on medium speed until mixture becomes thick. Approx. 4-5 minutes.
  • Frost.


Author Credit: Annette Starbuck

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