Description
Soft vanilla cupcakes meet juicy peach preserves and creamy frosting in this sunshine-sweet treat! ☀️🍑 Each cupcake is filled with fruity goodness, swirled with a luscious cream cheese topping, and finished with a golden honey drizzle and crunchy sugar crystals. Whether you’re baking for a gathering, brunch, or just because, these peachy delights bring a burst of summer in every bite!
Ingredients
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup peach preserves
• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 tbsp milk
• ½ cup diced fresh peaches
• 2 tbsp honey (for drizzle)
• Sugar crystals (for garnish)
Instructions
1️⃣ Preheat Oven:
Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
2️⃣ Prepare Dry Ingredients:
Whisk flour, baking powder, baking soda, and salt in a bowl.
3️⃣ Cream Butter & Sugar:
In another bowl, beat butter and sugar until light and fluffy.
4️⃣ Add Eggs & Vanilla:
Beat in eggs one at a time, then stir in vanilla extract.
5️⃣ Combine Wet & Dry:
Add dry ingredients alternately with buttermilk, starting and ending with flour mixture. Mix just until combined.
6️⃣ Fill Liners:
Spoon batter into liners halfway, add 1 tsp peach preserves, then top with more batter until ¾ full.
7️⃣ Bake:
Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
8️⃣ Make Frosting:
Beat cream cheese, powdered sugar, and milk until smooth.
9️⃣ Frost & Decorate:
Frost cooled cupcakes, top with diced peaches, drizzle honey, and sprinkle with sugar crystals.
Notes
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Peach Options: You can use fresh, canned, or frozen peaches. If using canned, make sure they’re packed in juice (not syrup) and are well-drained and patted dry.
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Buttermilk Substitute: No buttermilk? Mix ½ cup milk with 1 tsp vinegar or lemon juice and let it sit for 5 minutes to curdle.
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Frosting Tip: For warmer weather, chill the frosting before piping and refrigerate the cupcakes after decorating to help them hold their shape.
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Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3–4 days. Let them sit at room temperature for 10 minutes before serving.
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Make Ahead: Cupcakes (unfrosted) and frosting can be made up to 1–2 days in advance. Frost and garnish just before serving for best freshness and texture.
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Add Crunch: For a crunchy twist, sprinkle chopped toasted pecans or sugar crystals on top before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.6g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Fruit Cupcakes, Summer Desserts, Cream Cheese Frosting, Honey Drizzled Treats, Peach Recipes, Party Cupcakes, Sweet Snacks, Filled Cupcakes, Elegant Brunch Ideas