Description
These Honey Peach Cream Cheese Cupcakes are sweet, moist, and bursting with fresh peach flavor. Featuring a creamy cream cheese base combined with the natural sweetness of honey and juicy peaches, these cupcakes are a perfect summer dessert that’s both delightful and easy to make. Garnish with extra honey and peach slices for an elegant touch.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup finely diced fresh or canned peaches (drained if canned)
Garnish (optional)
- Extra peach slices
- Honey drizzle
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and creamy, creating a rich base for the cupcakes.
- Add Sweeteners: Add granulated sugar and honey to the butter and cream cheese mixture. Beat until the mixture becomes light and fluffy, incorporating air for a tender crumb.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully combined before adding the next. Stir in the vanilla extract for added flavor depth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture. Mix each addition just until incorporated to avoid overmixing, which can toughen the cupcakes.
- Fold in Peaches: Gently fold the finely diced peaches into the batter, distributing the fruit evenly without breaking it down.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool and Garnish: Let the cupcakes cool completely in the pan before frosting or serving. Optionally, drizzle with extra honey and garnish with peach slices for a beautiful presentation.
Notes
- These cupcakes pair wonderfully with a honey cream cheese frosting or a light dusting of powdered sugar.
- You can substitute peaches with nectarines or use frozen peaches that have been thawed and drained.
- If frosted, store cupcakes in the refrigerator to keep them fresh.
