Description
These Honey Peach Cream Cheese Cupcakes are a sweet, creamy delight packed with the fruity goodness of peaches and the tangy richness of cream cheese. Topped with a drizzle of honey and a sprinkle of sugar crystals, these cupcakes are perfect for parties, picnics, or just treating yourself.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peach preserves
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 cup diced fresh peaches
- 2 tablespoons honey (for drizzle)
- Sugar crystals for garnish (optional)
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with 12 cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, use an electric mixer to cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Combine Wet and Dry Mixtures:
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
- Add Peach Preserves:
- Gently fold in the peach preserves until evenly distributed.
- Fill the Liners:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake:
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Frosting:
- Beat cream cheese, powdered sugar, and milk until smooth. Adjust consistency with more milk if needed.
- Decorate:
- Spread or pipe frosting onto cooled cupcakes.
- Top with diced fresh peaches, drizzle honey over each cupcake, and sprinkle with sugar crystals.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Substitute fresh peaches with thawed frozen peaches if fresh ones aren’t available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American