Peach Honey Cupcakes (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
1 cup peach jam or preserves
02 -
1 teaspoon vanilla extract
03 -
2 large eggs
04 -
1 cup granulated sugar
05 -
1/2 cup softened unsalted butter
06 -
1/2 cup buttermilk
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1 teaspoon baking powder
10 -
1 1/2 cups standard all-purpose flour
→ Frosting & Toppings
11 -
Sugar crystals for decoration
12 -
2 tablespoons honey for drizzling
13 -
1/2 cup fresh peaches, diced
14 -
1 tablespoon milk
15 -
1/4 cup powdered sugar
16 -
1/2 cup softened cream cheese
# Instructions:
01 -
Heat your oven to 350°F (175°C) and place liners in your muffin pan.
02 -
In a smaller bowl, stir together the salt, flour, baking soda, and powder.
03 -
In another bowl, use a mixer to beat the butter and sugar until fluffy. Mix in eggs, one by one. Add the vanilla and combine well.
04 -
Slowly alternate adding the flour mix and buttermilk to the butter mixture, starting and finishing with the dry mix. Don’t overdo the stirring.
05 -
Pour some batter into each liner until it’s halfway full. Drop in a scoop of peach jam, then cover with more batter until about three-quarters filled.
06 -
Let them bake for around 18-20 minutes, or until a toothpick in the middle comes out clean. Cool completely before the next step.
07 -
Blend the cream cheese, powdered sugar, and milk together until smooth.
08 -
Spread the frosting over the cooled cupcakes. Add diced peaches on top, drizzle with honey, and finish with a sprinkle of sugar crystals.
# Notes:
01 -
Start with room-temperature ingredients for a smoother batter.
02 -
Mixing the batter too much can make the cupcakes heavy.
03 -
When peaches aren’t in season, canned or frozen ones work just fine.