Ingredients
Scale
For the Cupcakes:
- 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, room temperature (super important!)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peach preserves
For the Cream Cheese Frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
For the Topping:
- 1/2 cup fresh peaches, diced
- 2 tablespoons honey
- Sugar crystals for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I like the slightly larger size liners for these cupcakes – they make them feel extra special!
- Whisk together your dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until fluffy. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Don’t rush this step – this is where the magic happens for a light texture!
- Add eggs and vanilla. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. The mixture should look smooth and satiny.
- Combine wet and dry ingredients. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour (flour → buttermilk → flour → buttermilk → flour). Mix until just combined – overmixing will make your cupcakes tough!
- Fill cupcake liners and add preserves. Fill each cupcake liner about halfway with batter. Add a generous spoonful (about 1-1.5 teaspoons) of peach preserves right in the center, then cover with more batter until each liner is about three-quarters full.
- Bake to perfection. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean (avoid the preserves when testing!). The tops should be lightly golden and spring back when gently touched.
- Cool completely. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Don’t rush the cooling or your frosting will melt!
- Make the frosting. Beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar.
- Decorate with love. Frost the cooled cupcakes (either pipe or spread with a knife), top with a few pieces of diced fresh peaches, drizzle with honey, and finish with a light sprinkle of sugar crystals for that extra sparkle.
Notes
- If your peach preserves are very chunky, pulse them in a food processor a few times for a smoother filling.
- Room temperature ingredients are non-negotiable for the fluffiest cupcake texture – set your butter, eggs, and buttermilk out at least 30 minutes before starting.
- No buttermilk? No problem! Add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and let it sit for 5 minutes.
- For extra peach flavor in the batter, replace 2 tablespoons of the buttermilk with 2 tablespoons of peach nectar or peach schnapps (for adults only!).
- Frost your cupcakes using the back of a spoon to create a little “well” for the diced peaches to sit in so they don’t roll off.
- Prep Time: 25
- Cook Time: 20
- Category: Dessert/cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (approx. 90g)
- Calories: 285
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: homemade peach cupcakes, summer fruit desserts, honey peach dessert recipe, cream cheese frosted cupcakes, peach preserves recipes, fresh peach desserts