Ingredients:
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
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
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 for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
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.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 cupcakes