Description
These Honey Peach Cream Cheese Cupcakes are a delightful treat that combines the sweetness of honey, the tang of cream cheese, and the juicy burst of fresh peaches. Topped with a smooth cream cheese frosting, these cupcakes are perfect for summer celebrations or any time you want a refreshing, fruity dessert.
Ingredients
Scale
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh peaches, diced (about 1 medium peach)
- 1/4 cup milk
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add the granulated sugar and honey, and beat until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold in the diced peaches.
- Fill the cupcake liners: Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the cream cheese frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
- Stir in the vanilla extract and beat until the frosting is light and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
- Serve: Enjoy these honey peach cream cheese cupcakes with a cup of tea or as a refreshing dessert for any occasion!
Notes
- If fresh peaches are not available, you can substitute with canned or frozen peaches, but be sure to drain and pat them dry before using.
- For extra flavor, try adding a little cinnamon or nutmeg to the cupcake batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American