Description
Honey Peach Cream Cheese Cupcakes combine the sweetness of ripe peaches, the richness of cream cheese, and the subtle floral notes of honey in a soft, moist cupcake. These are perfect for summer gatherings, special occasions, or as a sweet indulgence.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh peaches, diced (about 2 small peaches)
- For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- Fresh peach slices for garnish (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy, about 2-3 minutes. Add the honey, eggs, and vanilla extract, and beat until well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the diced peaches, being careful not to overmix.
- Fill the cupcake liners: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center 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 frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully combined. Add the honey and vanilla extract, and continue to beat until the frosting is smooth and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting on top. For an extra touch, garnish with fresh peach slices or a drizzle of honey.
Notes
- For a fruity twist, add blueberries or raspberries along with the peaches for a colorful, berry-infused version.
- Add a pinch of ground cinnamon or nutmeg to the batter for a spiced flavor that pairs beautifully with peaches.
- To make it gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.
- For a vegan alternative, substitute plant-based cream cheese and butter, and use flax eggs instead of regular eggs.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 29g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
