Description
These Honey Peach Cream Cheese Cupcakes are the perfect summer treat, combining the sweetness of ripe peaches with a creamy frosting. Light and fluffy, these cupcakes are a delightful dessert for any occasion.
Ingredients
Scale
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup fresh peaches (peeled and finely diced)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream butter, sugar, and honey until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Combine wet and dry: Add flour mixture and milk alternately, mixing just until combined. Gently fold in diced peaches.
- Bake: Divide batter among cupcake liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add honey, vanilla, and gradually mix in powdered sugar until fluffy.
- Frost cupcakes: Once cooled, frost cupcakes generously and garnish with peach slices or honey drizzle.
Notes
- Use ripe but firm peaches to avoid excess moisture in the cupcakes.
- You can substitute canned or frozen (and thawed) peaches if fresh aren’t available—just be sure to drain and pat them dry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
