Description
These Honey Peach Cream Cheese Cupcakes combine the natural sweetness of honey with fresh peaches and a luscious cream cheese filling for a delightful treat. Perfectly moist and fluffy, these cupcakes are topped with a creamy center and fresh peach slices, making them ideal for any occasion or dessert craving.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup canned or fresh peaches, chopped
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Garnish
- Fresh peach slices for garnish
- Extra honey for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
- Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, honey, and granulated sugar until the mixture is light and fluffy, which will help create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix the batter until just combined to avoid overmixing which can cause toughness.
- Fold in Peaches: Gently fold the chopped peaches into the batter to evenly distribute without breaking them down too much.
- Fill Cupcake Liners: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with honey, vanilla extract, and powdered sugar until smooth and creamy, creating a sweet and tangy filling.
- Add Cream Cheese Filling: Spoon about 1 tablespoon of the cream cheese mixture into the center of each cupcake, pressing it gently into the batter to create a creamy center.
- Bake Cupcakes: Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the center comes out clean, except for any cream cheese filling. Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Garnish: Once cooled, garnish the cupcakes with fresh peach slices on top and drizzle with extra honey for added sweetness and presentation.
- Serve: Serve the cupcakes at room temperature to enjoy the moist texture and creamy peachy flavor.
Notes
- Use fresh peaches when in season for the best flavor, or well-drained canned peaches as a substitute.
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the batter to keep the cupcakes tender.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
