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Honey Peach Cream Cheese Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 39 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Honey Peach Cream Cheese Cupcakes are a delightful treat combining moist, fluffy cupcakes infused with peach preserves and fresh diced peaches, topped with a smooth cream cheese frosting drizzled with honey and garnished with sparkling sugar crystals. Perfect for summer gatherings or anytime you want a sweet fruit-infused dessert.

Ingredients

Cupcake Batter

  • 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
  • 2 tablespoons honey (for drizzle)
  • Sugar crystals (for garnish)

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined; this will ensure even distribution in the batter.
  3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will give your cupcakes a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to properly incorporate air, then add the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which could toughen the cupcakes.
  6. Fold in Peaches: Gently fold in the peach preserves along with the diced fresh peaches, distributing the fruit evenly without deflating the batter.
  7. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
  8. Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  9. Cool Cupcakes: Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting, ensuring the frosting won’t melt.
  10. Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth, then add the milk and continue beating until the frosting is fluffy and spreadable.
  11. Frost Cupcakes: Once the cupcakes have cooled completely, spread the cream cheese frosting evenly over each one.
  12. Decorate: Drizzle each cupcake with honey and sprinkle with sugar crystals for an elegant and sweet finishing touch.

Notes

  • Ensure butter and cream cheese are softened to room temperature for easier mixing and smoother frosting.
  • Do not overmix the batter to keep cupcakes light and tender.
  • Fresh peaches add a nice texture contrast; if unavailable, use all peach preserves or canned peaches drained well.
  • The cupcakes are best served the same day but can be stored covered in the refrigerator for up to 2 days.
  • Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.

Find it online: https://slsrecipes.com/honey-peach-cream-cheese-cupcakes-recipe-4/