Description
Delight in these Honey Peach Cream Cheese Cupcakes, a perfect blend of moist vanilla cupcakes infused with peach preserves and fresh peaches, topped with a luscious cream cheese frosting, honey drizzle, and sparkling sugar crystals. Ideal for a summer dessert or any special occasion.
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
Garnish
- 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 cupcake tin with paper liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure the leavening agents and salt are evenly distributed.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition. 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 until just combined to avoid overmixing which can make cupcakes tough.
- Fold in Peach Elements: Gently fold in the peach preserves and diced fresh peaches to incorporate fruity bursts throughout the batter.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: 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 the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a bowl, beat the softened cream cheese with powdered sugar until smooth. Add the milk and continue beating until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost them with the cream cheese frosting.
- Garnish: Drizzle honey over the frosted cupcakes and sprinkle sugar crystals on top for a sparkling decorative touch.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the batter to keep cupcakes tender and light.
- Fresh peaches add texture, but can be substituted with canned peaches if needed, drained and diced.
- Use full-fat cream cheese for the best frosting texture and flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best taste.
