Peaches and Cream Cupcakes

So, in honor of my time in Georgia, I decided to make a Peaches and Cream cupcake. I took inspiration from the recipe at www.cupcakeproject.com but added a creamy center. However, attempt one with their made-from scratch recipe had the cupcakes peeling off with the paper wrapper. So for round 2, I used a box mix (which I in no way feel in cheating) and added peach jam. Much better!

Peaches and Cream Cupcakes



Cupcake:
1 box butter yellow cake mix
1 cup peach jam

Filling:
6 Tbsp. butter, softened
1 ½ cups powdered sugar
¾ cup marshmallow crème
2 Tbsp. heavy cream

Frosting:
3 cups powdered sugar
1 cup butter, softened
2 tsp vanilla paste
1/3 cup peach jam

Make cupcake batter according to package directions on the cake mix box, adding the jam and mixing thoroughly. Pour into lined cupcake pans and bake at 325 for 20-25 minutes, until a toothpick comes out cleanly. Cool completely.

While cupcakes are baking, mix together the ingredients for the filling with a hand mixer. Put filling into a pastry bag fitted with tip that will allow you to pipe into the cupcake’s center. When the cupcakes are cool, fill them.

Also while cupcakes are baking, mix ingredients for frosting. Frost cupcakes however desired (piping bag or just slather on).



Note: The vanilla paste in the frosting gives it the speckled look of vanilla beans and really does make it taste just a smidge more fabulous. However, I had used regular vanilla extract in the first cupcake attempt, and it was delicious as well.