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: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fill cupcake liners: 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.
- Prepare frosting: In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost and garnish: 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.
