Let's Make Peach Cupcakes with Mascarpone Buttercream:
YIELD
24 cupcakes
TOTAL
2 hr
CALORIES
457
ACTIVE
20 min
START BAKING
Equipment
Pan
Mixing Bowl
Stand Mixer
Whisk
Spatula
Cooling Rack
Piping Bag
Star Tip
Peach Cupcake Ingredients
GETSTARTED
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.
VIEWMORE
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.
VIEWMORE
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.
VIEWMORE
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.
VIEWMORE
Buttercream Ingredients
GETSTARTED
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.
VIEWMORE
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.