Honey Peach Cream Cheese Cupcakes are the perfect blend of fruity sweetness and creamy richness. The soft cupcake base is filled with peach preserves, giving it a burst of flavor in every bite. Topped with a smooth cream cheese frosting, fresh diced peaches, and a honey drizzle, these cupcakes are both visually appealing and delicious. The sugar crystals add a touch of sparkle and sweetness, making them ideal for a summer dessert or any special occasion. They are easy to make and sure to impress.
Honey Peach Cream Cheese Cupcakes are a sweet and fruity treat that will impress any crowd. The tender cupcakes are filled with peach preserves, offering a delightful burst of flavor, and topped with a rich cream cheese frosting and fresh diced peaches. A drizzle of honey and a sprinkle of sugar crystals give these cupcakes an elegant finish.
INGREDIENTS
- All-purpose flour: 1 1/2 cups, provides structure to the cupcakes.
- Baking powder: 1 teaspoon, helps the cupcakes rise and become fluffy.
- Baking soda: 1/2 teaspoon, aids in leavening when combined with buttermilk.
- Salt: 1/4 teaspoon, enhances the flavor of the cupcakes.
- Unsalted butter: 1/2 cup, softened, adds richness and moisture to the cupcakes.
- Granulated sugar: 1 cup, sweetens the batter.
- Eggs: 2 large eggs, add structure and richness.
- Vanilla extract: 1 teaspoon, adds a subtle flavor to the batter.
- Buttermilk: 1/2 cup, keeps the cupcakes moist and tender.
- Peach preserves: 1 cup, adds a fruity and sweet filling to the cupcakes.
- Cream cheese: 1/2 cup, softened, forms the base of the frosting.
- Powdered sugar: 1/4 cup, sweetens the frosting.
- Milk: 1 tablespoon, helps to thin the frosting to a smooth consistency.
- Fresh peaches: 1/2 cup diced, for topping the cupcakes with a fresh burst of flavor.
- Honey: 2 tablespoons, for drizzling over the frosted cupcakes.
- Sugar crystals: For garnish, adds sparkle and a touch of sweetness.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Step 4:
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Step 5:
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Step 6:
- Fill the cupcake liners halfway with batter, add a spoonful of peach preserves in the center, and cover with more batter until each liner is three-quarters full.
- Step 7:
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Step 8:
- For the frosting, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy.
- Step 9:
- Frost the cooled cupcakes, top with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals.
Serving and Storage Tips
- These cupcakes are best served slightly chilled to keep the frosting firm, but they can also be enjoyed at room temperature.
- Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
Helpful Notes
- For an extra peachy flavor, you can fold in diced peaches into the batter before baking.
- If you prefer a lighter frosting, you can add more milk to the cream cheese mixture.
Tips from Well-Known Chefs
- Chef Daniel recommends using room-temperature ingredients to ensure the batter mixes evenly and creates a lighter cupcake texture.
- Chef Sarah suggests using organic honey for a deeper, more natural sweetness in the drizzle.