INGREDIENTS
- 1 cup peach preserves
- ½ cup cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- 1 tbsp milk
- ½ cup fresh diced peaches
- ¼ cup powdered sugar
- 2 large eggs
- ½ cup buttermilk
- 2 tsp baking powder
- ½ cup granulated sugar
- ½ tsp baking soda
- 2 tbsp honey (for drizzle)
- Sugar crystals (for garnish) INSTRUCTIONS
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
- Beat the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Combine Mixtures:
- Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two, starting and ending with the flour. Mix until just combined. Prepare Cupcakes:
- Fill each cupcake liner halfway with batter.
- Add a spoonful of peach preserves in the center of each, then top with more batter until three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely on a wire rack. Make the Frosting:
- Beat together the cream cheese, powdered sugar, and milk until smooth. Frost and Garnish:
- Frost the cooled cupcakes with the cream cheese mixture.
- Top with fresh diced peaches, drizzle with honey, and sprinkle with sugar crystals.