Food Network Cupcake Wars: Peaches ‘n Cream Cupcake Recipe

7 Jan

Peaches 'n Cream

Here is my exclusive Peaches ‘N Cream Cupcake Recipe from the Winning Cupcakes from Food Network’s Cupcake Wars!

Peaches ‘N Cream Cupcakes

Courtesy of Annette Starbuck 



  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peach extract
  • 3/4 cup buttermilk
  • 1/4 cup peach puree


  • 2 cups fresh or frozen peaches, pureed
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch

Mascarpone Frosting

  • 1 pound mascarpone cheese
  • 1 1/4 cups heavy cream
  • 1/2 cup confectioners’ sugar



For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.

Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.

For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. Yield: about 1 1/2 cups.

For the frosting: Put the mascarpone, cream and confectioners’ sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. Yield: about 2 cups.

Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.

Peaches n' Cream Cupcakes I did as Wedding Favors


7 Responses to “Food Network Cupcake Wars: Peaches ‘n Cream Cupcake Recipe”

  1. Georgia February 22, 2012 at 11:37 am #

    Hey Annette, could you possibly post your recipe from cupcake wars for the blueberry pancake cupcake with maple Italian meringue frosting if you ever have time? I’m interested to know how they taste 🙂 please and thank you, I’m a fan from England! Best wishes x

    • Goodie Girls March 1, 2012 at 11:25 am #

      Hello Georgia! I will be releasing this receipt soon via Currently I have a free downloadable cookbook with 5 recipes (some from Cupcake Wars) that you can download! If you have an iPad you can also download the Bakesace app called Cookbook Cafe and it’s there!

      • Georgia March 11, 2012 at 9:10 am #

        Wonderful! I can’t wait to try some of these recipes, thank you!

  2. Rose Taylor October 19, 2012 at 6:43 am #

    I was looking for something yummy to make today when I came across your blog. Your recipe is great! I can’t wait to make this!

  3. dlodge December 1, 2012 at 7:49 am #

    BUT .. how did you make that horseshoe garnish…?

    • Goodie Girls April 1, 2014 at 4:21 pm #

      Its made from fondant and we brushed them with gold luster dust 🙂

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