Orange Marmalade Cupcakes with Peach Filling

recipe from sprinkle bakes

yield: 36 cupcakes

Filling

3 tbsp cornstarch
5 medium peaches, ripe, peeled and diced
1/4 cup peach schnapps 

Combine the cornstarch and schnapps in a small condiment cup. Mix well until blended and no lumps remain.
Place the peaches in a medium saucepan over medium-high heat. Add the cornstarch mixture. Cook until the mixture bubbles and thickens slightly. Remove from the heat. Transfer the mixture to a shallow dish and refrigerate until completely cool, about 30 minutes to 1 hour. When the mixture is cool fill the cupcakes. Use a small serrated knife to cut out a divot in the tops of the cupcakes (discard the cake cut-outs or save them for a snack). Fill the cupcakes with the peach filling.

Cupcakes

1 cup butter, room temp
1 cup orange marmalade
1/2 cup sugar 
4 eggs, room temp
1.5 cup heavy whipping cream or whole milk
3 tsp vanilla extract
2 tsp orange extract
1/2 tsp orange food coloring gel
1 lb 4 oz all-purpose flour
2 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt

Preheat oven to 350F. Line 4 12-capacity cupcake tins with paper liners.
Beat butter, marmalade and sugar at medium speed with an electric mixer in a large bowl; beat in eggs one at a time.
Combine cream and next 3 ingredients in a medium bowl. Combine flour, baking powder, soda and salt in a large bowl; add to butter mixture, alternating with cream, beginning and ending with flour. Spoon batter into prepared muffin pans, filling cups 2/3 full.
Bake 18 minutes or until a toothpick inserted in center to wire racks; cool completely.

Frosting

7.5 oz butter, room temp
15 oz cream cheese, room temp
10 cups powdered sugar, sifted
1/4 cup orange marmalade
1 tsp peach flavoring

Mix the butter, cream cheese, marmalade, and flavoring together thoroughly.
Sift in 7 cups of powdered sugar, mix well.
Sift in the last 3 cups of powdered sugar, mix well.
Taste and adjust as needed.