Description
Delight in these Honey Peach Cream Cheese Cupcakes, a perfect blend of fluffy vanilla cupcakes infused with peach preserves and fresh peach pieces, topped with a smooth cream cheese frosting, honey drizzle, and sparkling sugar crystals for a sweet, elegant treat ideal for any occasion.
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
- 1/2 cup diced fresh peaches
Cream Cheese Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
Garnish
- 2 tablespoons honey (for drizzle)
- Sugar crystals (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Prepare 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 separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure proper emulsification, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Peaches: Gently fold in the peach preserves and diced fresh peaches to evenly distribute fruity bursts throughout the batter.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare Cream Cheese Frosting: In a bowl, beat the softened cream cheese with powdered sugar until smooth, then add the milk and continue beating until the frosting is light and fluffy.
- Frost Cupcakes: Once cupcakes are fully cooled, frost each cupcake generously with the cream cheese frosting.
- Garnish: Drizzle each frosted cupcake with honey and sprinkle with sugar crystals for an elegant finishing touch and added sweetness.
Notes
- Ensure cupcakes are completely cool before frosting to prevent frosting from melting.
- Use fresh, ripe peaches for the best flavor and texture in the cupcakes.
- If peach preserves are too thick, stir gently to soften before folding into the batter.
- For a more intense peach flavor, add a teaspoon of peach extract to the batter or frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
