Honey Peach Cream Cheese Cupcakes Recipe
These Honey Peach Cream Cheese Cupcakes are a delightful treat! Made with a moist honey-flavored cupcake base, a luscious cream cheese filling, and topped with juicy peach slices. Perfect for summer gatherings or dessert!
Ingredients
Cupcake Batter:
- - 1 1/2 cups all-purpose flour
- - 1 teaspoon baking powder
- - 1/4 teaspoon baking soda
- - 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 buttermilk
Cream Cheese Filling:
- - 8 oz cream cheese softened
- - 1/4 cup powdered sugar
- - 1 teaspoon vanilla extract
- - 1/2 cup diced peaches fresh or canned, drained
Topping:
- - 1 cup thinly sliced peaches for garnish
- - 2 tablespoons honey for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and honey with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Prepare Cream Cheese Filling: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the diced peaches.
- Assemble Cupcakes: Fill each cupcake liner halfway with batter. Add about 1 tablespoon of the cream cheese filling to the center, then top with more batter until the liners are 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the cream cheese center) comes out clean.
- Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Garnish and Serve: Top each cupcake with a slice of fresh peach and drizzle with honey before serving. Optional: Chill for 30 minutes for a firmer cream cheese filling. Enjoy!
Notes
- For extra flavor, add 1/4 teaspoon cinnamon to the cupcake batter.
- Use canned peaches if fresh peaches are not in season, but drain them well.
- Store leftovers in the fridge for up to 3 days in an airtight container.