Peach Cupcakes (Print Version)
Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1 teaspoon baking powder.
03 -
1/2 teaspoon baking soda.
04 -
1/4 teaspoon salt.
05 -
1/2 cup unsalted butter, softened.
06 -
1 cup granulated sugar.
07 -
2 large eggs.
08 -
1 teaspoon vanilla extract.
09 -
1/2 cup buttermilk.
10 -
1 cup peach preserves.
11 -
1/2 cup cream cheese, softened.
12 -
1/4 cup powdered sugar.
13 -
1 tablespoon milk.
14 -
1/2 cup diced fresh peaches.
15 -
2 tablespoons honey (for drizzle).
16 -
Sugar crystals (for garnish).
Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 -
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
04 -
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
05 -
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
06 -
Fill the cupcake liners halfway with batter, add a spoonful of peach preserves in the center, and then cover with more batter until each liner is three-quarters full.
07 -
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
08 -
For the frosting, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy.
09 -
Frost the cooled cupcakes, top with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals.
Notes:
01 -
Sweet and fruity cupcakes with a rich cream cheese frosting and a fresh peach topping.
02 -
Ideal for summer gatherings or any occasion where you want a fruity dessert.