Honey Peach Cream Cheese Cupcakes (Print Version)

# Ingredients:

→ Cupcake Mixture

01 - 1/2 cup buttermilk
02 - 1 1/2 cups plain flour
03 - 1 teaspoon of baking powder
04 - 1/4 teaspoon table salt
05 - 2 large eggs, room-temp
06 - 1 teaspoon vanilla essence
07 - 1/2 teaspoon baking soda
08 - 1 cup white sugar
09 - 1/2 cup unsalted butter, softened

→ Peach Filling & Toppings

10 - 1/2 cup freshly diced peaches
11 - 1/2 cup cream cheese at room temp
12 - 2 tablespoons honey (for a drizzle)
13 - 1/4 cup powdered sugar
14 - Sugar crystals to sprinkle on top
15 - 1 tablespoon of milk
16 - 1 cup peach jam

# Instructions:

01 - Switch on your oven to 350°F (175°C) and line your muffin tray with cupcake liners.
02 - In a large mixing bowl, combine the white flour, salt, baking powder, and baking soda. Give everything a nice mix with a whisk or spoon.
03 - Beat your butter and sugar in a large bowl till it’s super fluffy. It might take three minutes if using an electric mixer.
04 - Pop one egg into the mix and beat until blended. Repeat with the other egg. Lastly, stir in the vanilla, mixing a bit more.
05 - Alternate between adding your flour mix and buttermilk to the bowl. Start and end with the flour, stirring just enough each time to combine.
06 - Pour batter until liners are halfway full. Add a spoon of peach preserves in the center, then load more batter on top till liners are about 3/4 full.
07 - Let the cupcakes bake in the oven for about 18-20 minutes. Use a toothpick to check – you’re done if it comes out clean! Let them cool down fully.
08 - Mix cream cheese, powdered sugar, and milk together in a bowl. Stir until it’s nice and creamy with no lumps.
09 - Spread your frosting over the completely cooled cupcakes. Scatter diced peaches on top, follow with a drizzle of honey, and finish with sugar crystals for sparkle.

# Notes:

01 - Pop these cupcakes in the fridge overnight—the flavor improves so much!
02 - Want a stronger peach flavor? Try adding 1/4 teaspoon of peach flavoring if you have it!
03 - Keep in a sealed container in the fridge for up to three days.

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