Honey Peach Cream Cheese Cupcakes
These honey peach cream cheese cupcakes are a delightful treat, combining the sweetness of peach preserves with a rich cream cheese frosting and fresh peach topping.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup peach preserves
- ½ cup cream cheese softened
- ¼ cup powdered sugar
- 1 tablespoon milk
- ½ cup diced fresh peaches
- 2 tablespoons honey for drizzle
- Sugar crystals for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Fill the cupcake liners halfway with batter, add a spoonful of peach preserves in the center, and cover with more batter until each liner is three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost the cooled cupcakes, top with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals.
Notes
- For an extra peachy flavor, you can fold diced peaches into the batter before baking.
- Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
- If you prefer a lighter frosting, you can add more milk to the cream cheese mixture.