Description
These Honey Peach Cream Cheese Cupcakes are the perfect blend of sweet, fruity, and creamy flavors, ideal for summer parties, afternoon tea, or any special occasion. The moist cupcake base is enhanced with peach preserves, while the tangy cream cheese frosting is complemented by a drizzle of honey and fresh peach garnish. Whether you’re a beginner baker or a seasoned pro, this recipe is simple, versatile, and customizable to suit different dietary preferences.
Ingredients
Scale
- 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 cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 cup diced fresh peaches
- 2 tablespoons honey for drizzle
- Sugar crystals for garnish
Optional Substitutions:
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Option: Use a plant-based butter and cream cheese alternative, replace eggs with flax eggs, and use almond milk instead of buttermilk.
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fill cupcake liners: Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and then cover with more batter until the liners are three-quarters full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare frosting: In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost and garnish: Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh peaches. Drizzle the honey over the top and sprinkle with sugar crystals.
Notes
- Customization: This recipe can easily be adjusted to suit gluten-free and vegan diets with simple substitutions.
- Storage: Store the cupcakes in an airtight container for up to 3 days in the refrigerator, or freeze the unfrosted cupcakes for up to 2 months.
- Peach Variations: If fresh peaches are not in season, you can use canned or frozen peaches. Just ensure they are well-drained before adding to the cupcakes.