Description
Delight in these Honey Peach Cream Cheese Cupcakes, a perfect balance of fluffy vanilla cupcakes filled with sweet peach preserves and topped with a creamy, luscious cream cheese frosting. Fresh diced peaches, a drizzle of honey, and sparkling sugar crystals make these cupcakes as beautiful as they are delicious, ideal for any occasion or a special treat.
Ingredients
Scale
Cupcake Batter
- 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
Cream Cheese Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
Toppings
- 1/2 cup diced fresh peaches
- 2 tablespoons honey (for drizzle)
- Sugar crystals (for garnish)
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and clean baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, ensuring a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to maintain smooth batter, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to keep the cupcakes tender.
- Fill cupcake liners: Spoon the batter halfway into each lined muffin cup, then add a dollop of peach preserves on top before covering with more batter until the liners are about three-quarters full.
- Bake cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely in the tin.
- Prepare cream cheese frosting: In a small bowl, beat together the softened cream cheese, powdered sugar, and milk until the frosting is smooth and creamy.
- Frost and decorate cupcakes: Once cooled, frost each cupcake with the cream cheese mixture. Top with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals for added sweetness and sparkle.
Notes
- The batter should be mixed just until combined to avoid tough cupcakes.
- Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
- Use fresh ripe peaches for the best flavor and texture in the toppings.
- Peach preserves add moisture and a burst of peach flavor inside the cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
