Peach Honey Cream Cupcakes (Print Version)

# Ingredients:

→ Cupcake Base

01 - 1 cup peach preserves
02 - 1 teaspoon vanilla extract
03 - 1/2 cup unsalted butter, room temp
04 - 2 large eggs
05 - 1 cup granulated sugar
06 - 1/2 teaspoon baking soda
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/2 cup buttermilk

→ Topping and Decoration

11 - 1 tablespoon milk
12 - 1/4 cup powdered sugar
13 - 1/2 cup diced fresh peaches
14 - 1/2 cup softened cream cheese
15 - Sugar crystals for sprinkling
16 - 2 tablespoons honey for drizzling

# Instructions:

01 - Get your oven heated to 350°F (175°C), then line your muffin tray with cupcake paper liners.
02 - In a mixing bowl, toss together the baking soda, baking powder, flour, and salt until combined.
03 - Beat the butter with the sugar in a big bowl until it's fluffy. Mix in the eggs one by one, then stir in the vanilla.
04 - Take turns adding flour and buttermilk to the butter mixture, starting and stopping with the dry blend. Just mix enough to combine.
05 - Spoon batter halfway into each cupcake liner, add a scoop of peach preserves, then top up so liners are around 3/4 full.
06 - Place in the oven and bake for about 18-20 minutes. Push a toothpick in to check doneness—it should come out clean. Let cool off completely.
07 - Mix the cream cheese, powdered sugar, and milk until the mixture turns silky and smooth.
08 - Spread the frosting over the cupcakes once cooled. Add diced peaches on top, drizzle the honey, and sprinkle some sugar crystals.

# Notes:

01 - Leave your ingredients out a bit so they're not cold.
02 - Avoid mixing too much to keep everything light.
03 - Out of fresh peaches? Canned or frozen ones work too.

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