Peach Honey Frosted Cupcakes (Print Version)

# Ingredients:

→ Cupcake Base

01 - 1 cup peach jam
02 - 1/2 cup buttermilk
03 - 1 teaspoon vanilla extract
04 - 2 large eggs
05 - 1 cup sugar
06 - 1/2 cup room-temperature butter (unsalted)
07 - 1/4 teaspoon salt
08 - 1/2 teaspoon baking soda
09 - 1 teaspoon baking powder
10 - 1 and 1/2 cups all-purpose flour

→ Topping Ingredients

11 - Dash of sparkling sugar for finishing
12 - 2 tablespoons honey to drizzle
13 - 1/2 cup chopped fresh peaches
14 - 1 tablespoon milk
15 - 1/4 cup powdered sugar
16 - 1/2 cup softened cream cheese

# Instructions:

01 - Heat the oven to 350°F (175°C) and pop cupcake liners into a muffin tray.
02 - Grab a medium bowl and whisk the salt, flour, soda, and powder together.
03 - Cream together the butter and sugar in a big bowl until it's fluffy. Mix in the eggs one at a time, then stir in vanilla.
04 - Add a bit of the dry mix, then a little buttermilk, and go back and forth like this until combined. Start and finish with the dry mix.
05 - Pour batter halfway into the liners. Spoon in peach jam and cover with more batter, filling up to three-quarters of the way.
06 - Bake for 18 to 20 minutes, or until a toothpick poked in comes out clean. Let them cool off completely.
07 - Blend cream cheese, milk, and powdered sugar together until it’s nice and smooth.
08 - Spread or pipe frosting over cooled cupcakes. Sprinkle with peaches, drizzle honey on top, and finish with sugar crystals.

# Notes:

01 - Use ingredients at room temp for fluffier results
02 - Handle your batter gently to avoid making cupcakes heavy
03 - Can’t find fresh peaches? Frozen or canned work too!

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