Description
Indulge in the delightful flavors of Honey Peach Cream Cheese Cupcakes, a perfect blend of sweet peaches and rich cream cheese frosting. These cupcakes are a little bite of summer sunshine, guaranteed to bring joy with every mouthful.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) sour cream or buttermilk
- 1 cup finely diced fresh or well-drained canned peaches
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 tablespoons honey
- 3 cups (360g) sifted confectioners' sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and honey until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined.
- Gently fold in the finely diced peaches.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Beat in the honey and vanilla extract until fully incorporated.
- With the mixer on low speed, gradually add the sifted confectioners' sugar, one cup at a time, until fully combined and smooth. Increase speed to medium-high and beat for another 1-2 minutes until light and fluffy.
- Once the cupcakes are completely cool, frost each cupcake generously with the cream cheese frosting.
- Garnish each cupcake with a small slice of fresh peach, a tiny drizzle of honey, or a sprinkle of cinnamon if desired.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Ensure all ingredients are at room temperature for even mixing. Don't overmix the batter to avoid tough cupcakes. Adjust sweetness of honey in frosting to personal preference.