Peach Honey Cheese Cakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
Plain flour (1½ cups)
02 -
Baking powder (1 teaspoon)
03 -
Baking soda (½ teaspoon)
04 -
Salt (¼ teaspoon)
05 -
Soft unsalted butter (½ cup)
06 -
White sugar (1 cup)
07 -
Large eggs (2)
08 -
Pure vanilla extract (1 teaspoon)
09 -
Buttermilk (½ cup)
10 -
Peach preserves (1 cup)
→ For the Frosting and Topping
11 -
Soft cream cheese (½ cup)
12 -
Icing sugar (¼ cup)
13 -
Milk (1 tablespoon)
14 -
Chopped fresh peaches (½ cup)
15 -
Honey for topping (2 tablespoons)
16 -
Decorative sugar crystals
# Instructions:
01 -
Heat your oven to 350°F (175°C) and put paper liners in your muffin tin.
02 -
Stir flour, baking powder, baking soda, and salt together in a bowl.
03 -
Whip the butter and sugar till fluffy. Drop in eggs one by one, then add vanilla.
04 -
Mix in the flour blend and buttermilk bit by bit, beginning and finishing with the flour. Don't overmix.
05 -
Put some batter in each liner, add peach preserves in the middle, then more batter on top. Bake for 18-20 minutes until they're done.
06 -
Whip cream cheese with icing sugar and milk until it's creamy. Spread on cooled cupcakes, add peach chunks, drizzle honey, and sprinkle sugar crystals.
# Notes:
01 -
Great for backyard parties in summer
02 -
Works well with canned or fresh peaches
03 -
Make sure they're totally cool before adding frosting