Description
These Honey Peach Cream Cheese Cupcakes are soft, fruity, and perfectly sweet. With peach preserves inside, a tangy cream cheese frosting, and fresh peaches and honey on top, they’re a delightful summer treat.
Ingredients
- 1½ 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
- Sugar crystals for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each, then stir in vanilla extract.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Fill the cupcake liners halfway, spoon in some peach preserves, then top off with more batter to fill about three-quarters full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat cream cheese, powdered sugar, and milk until smooth.
- Frost cooled cupcakes, top with diced peaches, drizzle with honey, and sprinkle with sugar crystals.
Notes
- Use canned peaches when fresh ones are not available, but drain them well.
- Replace buttermilk with a mix of milk and vinegar or lemon juice.
- Ensure cream cheese is softened, not melted, for the right frosting texture.
- Unfrosted cupcakes can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 20g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
