Description
These Honey Peach Cream Cheese Cupcakes offer a delightful blend of sweet and creamy flavors, combining moist vanilla cupcakes with luscious peach preserves and a smooth cream cheese frosting, topped with fresh peaches, honey drizzle, and sugar crystals for an elegant finish. Perfect for dessert lovers seeking a fruity, creamy treat with a hint of honeyed sweetness.
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
Cream Cheese Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
Toppings
- 1/2 cup diced fresh peaches
- 2 tablespoons honey (for drizzle)
- Sugar crystals (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal of cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to maintain the batter’s smooth texture, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing and tough cupcakes.
- Fill Cupcake Liners with Batter and Preserves: Spoon batter into the cupcake liners until they are half full, add a spoonful of peach preserves in the center of each, then cover with more batter until the liners are about three-quarters full to create a delicious surprise inside each cupcake.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove and let the cupcakes cool completely in the pan before frosting.
- Prepare Cream Cheese Frosting: In a small bowl, beat the softened cream cheese, powdered sugar, and milk together until smooth and creamy, perfect for spreading or piping onto the cupcakes.
- Frost and Decorate: Frost the cooled cupcakes evenly with the cream cheese mixture, then top each cupcake with diced fresh peaches, drizzle with honey, and garnish with sugar crystals for a sparkling, sweet touch.
Notes
- Ensure all ingredients, especially butter and cream cheese, are softened to room temperature for smoother mixing.
- Do not overmix the batter once the flour is added to keep the cupcakes tender and light.
- Using fresh peaches for topping adds natural sweetness and texture — choose ripe yet firm peaches for best results.
- Store leftover cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; consume within 3 days.
- For a dairy-free version, substitute the buttermilk and cream cheese with suitable plant-based alternatives.
