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For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
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In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy.
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4
Beat in the egg, vanilla extract and peach extract until the mixture is smooth.
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5
Add half of the flour mixture to the butter mixture and stir until almost combined.
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Add the buttermilk and peach puree and stir again until almost combined.
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Add the rest of the flour and stir until all the ingredients are mixed in.
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8
Fill the cupcake liners with batter using a large ice cream scoop.
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Bake for 18 to 20 minutes.
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Cool for 10 minutes before removing from the pans.
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Place on a wire rack and cool completely.
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For the filling: Place small saucepan on the stovetop and put on medium heat.
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Put the peaches and sugar in and bring to slight boil.
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In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps.
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Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute.
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Cool completely before use.
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For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes.
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Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.
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19
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
