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 to room temperature
06 -
1 cup granulated sugar
07 -
2 large eggs, at room temperature
08 -
1 teaspoon vanilla extract
09 -
1/2 cup buttermilk
→ For the filling and topping
10 -
1 cup peach preserves
11 -
1/2 cup cream cheese, softened
12 -
1/4 cup powdered sugar
13 -
1 tablespoon milk
14 -
1/2 cup fresh peaches, diced
15 -
2 tablespoons honey for drizzling
16 -
Sugar crystals for garnish
# Instructions:
01 -
Warm up your oven to 350°F (175°C) and put paper liners in your muffin tin.
02 -
In a bowl, stir together the flour, baking powder, baking soda, and salt until they're well mixed.
03 -
In your biggest bowl, beat the softened butter and sugar together until the mixture gets really light and fluffy - about 3 minutes with an electric mixer.
04 -
Drop in one egg, beat it in completely, then add the second egg and beat again. Pour in the vanilla and give it another quick mix.
05 -
Add some of the flour mixture to your bowl, stir, then pour in some buttermilk. Keep alternating - flour, buttermilk, flour, buttermilk, ending with the last bit of flour. Mix just enough to combine - don't go crazy!
06 -
Fill each cupcake liner halfway with your batter. Add a spoonful of those yummy peach preserves right in the middle, then cover it up with more batter until the liners are about three-quarters full.
07 -
Slide the muffin tin into your preheated oven and bake for 18-20 minutes. You'll know they're done when you stick a toothpick in and it comes out clean. Set them aside to cool completely.
08 -
While the cupcakes cool down, beat together the cream cheese, powdered sugar, and milk in a small bowl until you get a smooth, creamy frosting.
09 -
Spread a generous dollop of frosting on each cooled cupcake. Sprinkle with the diced fresh peaches, then drizzle with honey and finish with a light sprinkle of sugar crystals for some sparkle.
# Notes:
01 -
These cupcakes taste even better the next day after the flavors have had time to mingle in the fridge.
02 -
For an extra peachy kick, add 1/4 teaspoon of peach extract to the batter if you have it on hand.
03 -
Store in an airtight container in the refrigerator for up to 3 days.