Description
These Honey Peach Cream Cheese Cupcakes are a luscious summer dessert combining sweet peach preserves, rich cream cheese frosting, and a touch of honey. Perfectly moist and flavorful, these cupcakes are easy to make and ideal for picnics, potlucks, or elegant brunches. Keywords: honey peach cupcakes, cream cheese cupcakes, summer dessert, peach dessert recipe.
Ingredients
- For the Cupcakes:
- 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
- For the Frosting:
- 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 oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
- Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture. Mix until just combined.
- Fill liners halfway with batter, add a spoonful of peach preserves, then top with more batter (¾ full total).
- Bake for 18–20 minutes. Cool completely.
- Beat cream cheese, powdered sugar, and milk until smooth.
- Frost cupcakes. Top with diced peaches, drizzle honey, and sprinkle sugar crystals.
Notes
- Use apricots, mangoes, or berries instead of peaches for a twist.
- For gluten-free, use a 1:1 gluten-free flour blend.
- Add cinnamon or nutmeg for a spiced flavor.
- Swap cream cheese frosting for whipped cream for a lighter version.
- Store in fridge up to 4 days; freeze unfrosted cupcakes for 2 months.
