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For the peach puree, i roughly blended one 16oz bag of thawed frozen peaches so that I was still left with rough chunks.
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You can also do the same with fresh peaches.
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Depending on if you use fresh vs frozen, brand of frozen, or the ripeness of the fresh ones, the flavor and consistency might change.
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Try the peach puree first and adjust the amount of sugar accordingly.
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Preheat oven to 375F/180C and prepare two 24 cup tins.
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Add flour, powder, soda, and salt into a bowl and use a whisk to sift.
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In another cup or bowl, measure out your buttermilk and puree.
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I accidentally used about a tablespoon more of puree, but the consistency was alright.
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Place softened butter in a bowl and cream with a mixer on medium speed for a few seconds or until all the large chunks are smoothed out.
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Add the sugar all at once and cream together for about 5 minutes.
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Mixture should be the texture of soft cookie dough.
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Don't forget to scrape down the bowl occasionally.
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Add eggs one at a time, mixing very well on medium speed until the batter is well mixed.
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Add your extracts.
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On the lowest speed possible, add a third of the flour, mixing only until all the flour is no longer visible.
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Add half the milk/peach and mix until it's just incorporated.
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Stop to scrape the bowl well and continue the process, ending with the last of the flour.
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Make sure to scrape the sides and bottom of the bowl.
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Use an ice cream scoop and measure out the batter into each cup.
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Batter will feel quite dense.
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Bake for 10 minutes and turn the heat down to 350F/170C for the last 5 minutes.
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Cupcakes are done when a toothpick inserted comes out with dry crumbs.
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Let cool completely on a wire rack before frosting with the topping of your choice.
