Peaches and Cream Cupcakes

Step 1
Combine peaches and sugar for filling in a medium saucepan over medium heat; bring to a slight boil.

Step 2
Meanwhile, mix cornstarch and water in a separate bowl until smooth and no lumps remain. Add to the peach mixture, reduce heat to medium-low, and cook until thick and bubbly, about 1 minute. Remove from the heat and allow to cool completely.

Step 3
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Step 4
Whisk flour, baking powder, baking soda, and salt for cupcakes together in a medium bowl.

Step 5
Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add eggs, vanilla extract, and peach extract; beat until smooth. Add 1/2 of the flour mixture; stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost fully combined. Stir in remaining flour until incorporated. Fill the prepared muffin cups 2/3 full with batter.

Step 6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Step 7
Cool on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 25 minutes.

Step 8
Meanwhile, beat cream, pudding mix, and vanilla for frosting with a wire whip attachment until firm peaks form.

Step 9
Remove a bit of each cupcake using a cupcake corer. Fill with cooled peach filling and frost with frosting. Serve immediately or refrigerate until serving.