Peach Filled Cream Cheese Cupcakes (Print Version)

# Ingredients:

→ Cupcake Batter

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup buttermilk

→ Filling and Frosting

10 - 1 cup peach preserves
11 - ½ cup cream cheese, softened
12 - ¼ cup powdered sugar
13 - 1 tablespoon milk

→ Toppings

14 - ½ cup diced fresh peaches
15 - 2 tablespoons honey
16 - Sugar crystals for garnish

# Instructions:

01 - Preheat oven to 350°F. Line muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt.
03 - Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding flour mixture and buttermilk.
04 - Fill liners halfway with batter, add peach preserves, cover with more batter. Bake 18-20 minutes until done.
05 - Beat cream cheese, powdered sugar, and milk until smooth.
06 - Frost cooled cupcakes, top with diced peaches, drizzle with honey, and add sugar crystals.

# Notes:

01 - Perfect for summer gatherings
02 - Can use other fruit preserves
03 - Store in refrigerator

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