- Assemble the Cupcakes:
Fill each cupcake liner about halfway with batter. Spoon a teaspoon of peach preserves into the center of each, then add more batter on top until the liners are about ¾ full. - Bake:
Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted near the edge (to avoid the preserves) comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. - Make the Cream Cheese Frosting:
In a small bowl, beat together the softened cream cheese, powdered sugar, and milk until smooth and creamy. Adjust consistency by adding a few extra drops of milk if needed. - Frost and Decorate:
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. Garnish with diced fresh peaches, a light drizzle of honey, and a sprinkle of sugar crystals for sparkle and crunch.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: Approx. 280 kcal per cupcake
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Best enjoyed at room temperature for optimal flavor and texture.
