Honey Peach Cream Cheese Cupcakes

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.

• 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.

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.

• 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.

• 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.

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