Description
These Honey Peach Cream Cheese Cupcakes are a delightful summer dessert featuring moist, tender cupcakes studded with fresh peaches, sweetened with honey, and topped with a rich cream cheese frosting drizzled with honey and peach slices for a fresh finish.
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
- 1/2 cup whole milk
- 3/4 cup finely diced fresh or canned peaches, drained
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 2–2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Topping:
- Small peach slices or diced peaches
- Honey drizzle (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, setting this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and honey together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, making sure each egg is fully incorporated before adding the next; then add vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two batches, alternating with the whole milk; mix gently until just combined to prevent overmixing and maintain cupcake tenderness.
- Fold in Peaches: Carefully fold the diced peaches into the batter using a spatula to evenly distribute the fruit without breaking it down.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Add honey and vanilla extract, then gradually beat in powdered sugar until the frosting reaches your desired consistency.
- Frost Cupcakes: Once cooled, frost each cupcake generously with the cream cheese frosting.
- Add Toppings: Top each cupcake with a small slice of peach or a spoonful of diced peaches. Drizzle lightly with honey just before serving for added sweetness and presentation.
Notes
- You can substitute nectarines for peaches or use frozen peaches that have been thawed and well-drained.
- For an extra layer of warm flavor, consider adding a pinch of cinnamon to the cupcake batter or the frosting.
- Ensure peaches are finely diced so they incorporate smoothly into the batter without sinking.
- Use room temperature ingredients for better mixing and cupcake texture.
- Store cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
