White whole wheat flour
1 1/2 TSP
1 1/3 CUPS
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.
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.
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.
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.
4 1/2 CUPS
Vanilla bean paste
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.
Add the buttercream to a piping bag with a large star tip, and top the cooled cupcakes. Enjoy immediately or save for later.