Description
Delight in these Honey Peach Cream Cheese Cupcakes, featuring moist cupcakes infused with fresh peaches and peach preserves, topped with a luscious cream cheese frosting and a honey drizzle. Perfectly balanced with a light sweetness and fruity freshness, these cupcakes are 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 and Prepare Pan: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined for a consistent texture.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for tender cupcakes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully integrate them, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in Peach Preserves and Fresh Peaches: Gently fold in the peach preserves and diced fresh peaches, distributing the fruit evenly 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.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully baked.
- Cool Cupcakes: Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting to prevent melting.
- Prepare Cream Cheese Frosting and Decorate: In a bowl, beat the softened cream cheese with powdered sugar and milk until smooth and creamy. Frost the cooled cupcakes generously, then drizzle with honey and sprinkle sugar crystals on top for a sparkling finish.
Notes
- Ensure butter and cream cheese are at room temperature for smooth mixing.
- Fresh peaches add natural sweetness and texture – ripe but firm peaches work best.
- Do not overmix the batter to keep cupcakes tender and light.
- If peach preserves are too thick, warm slightly to make folding easier.
- Honey drizzle adds a natural sweetness and glossy finish; adjust amount to taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
