Description
These Honey Peach Cream Cheese Cupcakes are a delightful treat that combines moist cupcakes infused with peach preserves and fresh diced peaches, topped with a luscious cream cheese frosting, honey drizzle, and a sprinkle of sugar crystals. Perfect for summer gatherings or any occasion that calls for a fruity, creamy dessert with a delicate sweetness.
Ingredients
Scale
Cupcakes
- 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
- 2 tablespoons honey (for drizzle)
- Sugar crystals (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps add air to the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Batter: Gradually add the dry ingredients into the butter mixture alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Fruit: Gently fold in the peach preserves and diced fresh peaches to incorporate fruit flavor and texture throughout the batter.
- Fill Cupcake Liners: Spoon the batter into prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack to prevent melting the frosting.
- Prepare Frosting: In a bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add Milk: Add the milk and continue beating until the frosting is fluffy and spreadable.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the cream cheese frosting evenly over each cupcake.
- Decorate: Drizzle honey over the frosted cupcakes and sprinkle with sugar crystals for a sparkling, sweet finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the cream cheese frosting.
- Use fresh ripe peaches for the best flavor and texture in the cupcakes.
- Adjust honey drizzle quantity to taste for a sweeter or lighter finish.
- Store cupcakes in an airtight container refrigerated for up to 3 days due to the cream cheese frosting.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor.
