Peach cupcakes

I found a recipe from cupcake wars I would like to try today.
IngredientsCupcakes:

- 1 1/3 cups all-purpose flour check
1/2 teaspoon baking powder -I did three tsp
1/2 teaspoon baking soda I left out
- 1/4 teaspoon salt - I increased to half tsp
1 cup sugar
- 4 tablespoons butter, at room temperature -
1 large egg -
1 teaspoon vanilla extract - I increased to two
1/2 teaspoon peach extract - I didn't use
3/4 cup buttermilk - I used whole milk with tsp lemon juice
1/4 cup peach puree

Filling:

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

Mascarpone Frosting:

- 1 pound mascarpone cheese I'm using one fourth c vanilla Greek yogurt and some peach juice
1 1/4 cups heavy cream one tblsp peach juice instead
- 1/2 cup confectioners'  I did three cups

Directions

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

In a medium bowl,  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 floTy Tyur mixture to the butter mixture and stir until almost combined. Add the buttermilk  anthd 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 . 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
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.
Warm turkey n gravy sandwich for lunch. Mm thanks Irina.