Description
These Honey Peach Cream Cheese Cupcakes are a perfect summer treat that brings together the natural sweetness of ripe peaches with the smooth, rich creaminess of honey-infused cream cheese frosting.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
1 cup fresh peaches, peeled and diced
8 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup powdered sugar
3 tablespoons honey
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the diced peaches.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then beat in honey and vanilla extract until fluffy.
- Once cupcakes are completely cool, frost generously with honey cream cheese frosting. Optionally, garnish with thin peach slices or a drizzle of honey.
Notes
For a different flavor, you could swap out the peaches for other fresh fruits like strawberries, raspberries, or blueberries.
If you prefer a lighter frosting, you can skip the cream cheese and use whipped cream instead for a fluffier, less tangy finish.
Adding cinnamon or nutmeg to the cupcake batter will give it an extra spice kick that pairs beautifully with the peaches.
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
If freezing, store unfrosted cupcakes in a freezer-safe container for up to 3 months, then frost after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
