Honey Peach Cream Cheese Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
All-purpose flour (1½ cups)
02 -
Baking powder (1 teaspoon)
03 -
Baking soda (½ teaspoon)
04 -
Salt (¼ teaspoon)
05 -
Unsalted butter, softened (½ cup)
06 -
Granulated sugar (1 cup)
07 -
Large eggs (2)
08 -
Vanilla extract (1 teaspoon)
09 -
Buttermilk (½ cup)
10 -
Peach preserves (1 cup)
→ For the Frosting and Topping
11 -
Cream cheese, softened (½ cup)
12 -
Powdered sugar (¼ cup)
13 -
Milk (1 tablespoon)
14 -
Fresh peaches, diced (½ cup)
15 -
Honey for drizzling (2 tablespoons)
16 -
Sugar crystals for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 -
Beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
04 -
Alternately add flour mixture and buttermilk to butter mixture, starting and ending with flour. Mix until just combined.
05 -
Fill cupcake liners halfway with batter, add peach preserves in center, cover with more batter. Bake 18-20 minutes until done.
06 -
Beat cream cheese, powdered sugar, and milk until smooth. Frost cooled cupcakes, top with diced peaches, drizzle with honey, and add sugar crystals.
# Notes:
01 -
Perfect for summer gatherings
02 -
Can be made with fresh or preserved peaches
03 -
Allow cupcakes to cool completely before frosting