Honey Peach Cream Cheese Cupcakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Batter
05 -
1/2 cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup buttermilk
10 -
1 cup peach preserves
→ Frosting & Garnish
11 -
1/2 cup cream cheese, softened
12 -
1/4 cup powdered sugar
13 -
1 tablespoon milk
14 -
1/2 cup fresh peaches, diced
15 -
2 tablespoons honey
16 -
Sugar crystals for garnish
# Instructions:
01 -
Set oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 -
In a large bowl, beat the butter and granulated sugar until light and fluffy.
04 -
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 -
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
06 -
Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and then cover with more batter until the liners are three-quarters full.
07 -
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
08 -
In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
09 -
Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh peaches. Drizzle honey over the top and sprinkle with sugar crystals.
# Notes:
01 -
For best results, ensure peach preserves are high quality and cream cheese is fully softened before mixing.
02 -
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.