Peach Cupcakes with Mascarpone Buttercream
Vanilla cupcakes filled with peach chunks, and smothered in a rich and smooth mascarpone buttercream frosting.
Servings 24 cupcakes
Calories 457kcal
Ingredients
Peach Cupcakes
- 2 Cups All-purpose flour
- ½ Cup Cornstarch
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Unsalted butter room temperature
- 1 Cup Sugar
- ½ Cup Brown sugar
- 2 Eggs
- 1 tsp Vanilla extract
- ½ Cup Plain Greek Yogurt
- ¼ Cup Milk
- 1 Cup Diced Peaches canned and drained, or frozen and thawed
Mascarpone Buttercream
- ¾ Cup Butter
- 12 Oz Mascarpone Cheese
- 4 ½ Cups Confectioner's Sugar
- ⅜ Cup Heavy Cream
- 1 ½ tsp Vanilla Bean Paste
Instructions
Peach Cupcakes
- Preheat the oven to 350°F with two racks in the center bottom and center top. Line 2 standard 12-cupcake pans with paper liners.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until fluffy, about 2-3 minutes on medium low. Add in the eggs, vanilla, and yogurt, and mix until thoroughly combined.
- Add the dry ingredients and milk into the butter mixture, and mix on low until just combined, and there are no large streaks of flour, only about 1 minute. Turn off the mixer, and use a silicone spatula to fold in the peaches.
- Fill the cupcake wrappers in the pan with the batter, each cup about 3/4 full.
- Bake 20-25 minutes, with one tray on each rack, switching halfway through. They are done when a toothpick inserted into the center of each comes out clean, and the tops bounce back when you gently press the center.
- Let the cupcakes cool for at least 10 minutes in the pan, and then carefully remove and allow to cool completely on a rack.
Mascarpone Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, whip together the butter and mascarpone until fluffy, about 3-4 minutes on medium low.
- Start adding in the sugar in 4-5 batches, allowing each to fully incorporate before adding the next batch. Add the cream as needed to create a smooth texture. Add 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.
Notes
- If you only have one cupcake pan: You can make one batch at a time with a rack in the center of your oven. Leave the second half of the batter covered and out of the sun while waiting to use it. After you remove the first batch from the pan, run it under cold water to remove any residual heat, dry, and re-line.
- Make ahead tips: Store the cupcakes frosted or unfrosted in a sealed container in the fridge for 2-3 days. Freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and foil. Thaw in the fridge, and frost before serving.
- Substitutions:
- If you don't have vanilla bean paste, use an equal amount of vanilla extract in the frosting instead.
- Cream cheese can be used instead of mascarpone, but will have a tangier flavors.
- You can replace the yogurt with sour cream, for a more tart flavor.