Honey Peach Cream Cheese Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
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
→ For the Frosting and Garnish
11 -
1/2 cup cream cheese, softened
12 -
1/4 cup powdered sugar
13 -
1 tablespoon milk
14 -
1/2 cup diced fresh peaches
15 -
2 tablespoons honey for drizzle
16 -
Sugar crystals for garnish
# Instructions:
01 -
Set your 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. Add eggs one at a time, beating well after each. Stir in vanilla extract.
04 -
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 -
Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and cover with more batter until the liners are three-quarters full.
06 -
Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
07 -
Beat the cream cheese, powdered sugar, and milk until smooth and creamy.
08 -
Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals.
# Notes:
01 -
Use room temperature ingredients for the best texture
02 -
Don't overmix the batter to avoid dense cupcakes
03 -
Canned or frozen peaches work well when fresh aren't in season