Description
These Honey Peach Cream Cheese Cupcakes are a delightful summer treat combining the sweetness of honey and fresh peaches with a rich cream cheese frosting. Moist and fluffy cupcakes are filled with juicy peaches and topped with a smooth, honey-sweetened frosting, making them perfect for any dessert occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/2 cup finely chopped fresh or canned peaches (drained well)
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Topping (Optional)
- Diced fresh peaches
- Honey drizzle
- Mint leaves
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sweeteners: In a large bowl, beat the softened unsalted butter, granulated sugar, and honey until the mixture is light and fluffy, which incorporates air for a tender cupcake.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to maintain an even texture. Stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined to avoid overmixing which can toughen cupcakes.
- Fold in Peaches: Gently fold in the finely chopped, well-drained peaches to distribute fruit evenly without breaking them down.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool completely on a wire rack before frosting to ensure the frosting doesn’t melt.
- Prepare Frosting: Beat the softened cream cheese and butter until smooth. Add honey and vanilla extract, then gradually mix in powdered sugar until the frosting is fluffy and spreadable.
- Frost and Garnish: Frost the cooled cupcakes using a piping bag or spatula. Optionally, top with diced peaches, a drizzle of honey, or fresh mint leaves for garnish.
Notes
- Make sure peaches are well-drained to avoid soggy cupcakes.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best taste and texture.
