Peach Cupcakes with Mascarpone Buttercream

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Let's Make Peach Cupcakes with Mascarpone Buttercream:

YIELD

24 cupcakes

TOTAL

2 hr

CALORIES

457

ACTIVE

20 min

START BAKING

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Equipment

Pan

Mixing Bowl

Stand Mixer

Whisk

Spatula

Cooling Rack

Piping Bag

Star Tip

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Peach Cupcake Ingredients

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3/4  CUP

White whole wheat flour

1/2 CUPS

Flour

1/4 CUP

Cornstarch

1 1/2 TSP

Baking soda

1/2 TSP

Salt

3/4 CUP

Softened butter

1 1/3 CUPS

Brown sugar

1/3 CUP

Sugar

2

Eggs

1 TBSP

Bourbon

1/2 CUP

Pecans

1/2 CUP

Chocolate chips

1/2 CUP

Toffee bits

Combine Dry

1

Preheat the oven to 350°F with a rack in the center. Line a 12-cupcake pan with liners. Whisk together the flour, cornstarch, baking powder, and salt until combined.

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Combine Wet

2

In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugars. Add in the eggs, vanilla, and yogurt, and mix thoroughly.

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Put it Together

3

Add the dry ingredients and milk into the butter mixture, and mix on low until just combined, then fold in the peaches. Fill the cupcake pan, each cup about 3/4 full.

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Bake Cupcakes

4

Bake 20-25 minutes, until a toothpick comes out clean, and the tops bounce back. Let the cupcakes cool for 10 minutes in the pan, and then cool completely on a rack.

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Buttercream Ingredients

GET STARTED

3/4  CUP

Butter

12 OZ

Mascarpone cheese

4 1/2 CUPS

Confectioners sugar

3/8 CUP

Heavy cream

1 1/2 TSP

Vanilla bean paste

Mix Buttercream

5

 In the mixert, whip the butter and mascarpone until fluffy, Start adding in the sugar in batches. Add cream as needed. Include the vanilla bean paste with the last batch of sugar.

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Finish & Serve

6

Add the buttercream to a piping bag with a large star tip, and top the cooled cupcakes. Enjoy immediately or save for later.

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