Honey Peach Cream Cheese Cupcakes
Delicious honey peach cream cheese cupcakes combine floral honey sweetness, fresh juicy peaches, and tangy cream cheese frosting for a perfectly balanced, moist treat.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Muffin tin
- Cupcake liners
- Toothpick
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup wildflower honey room temperature
- 2 large eggs room temperature
- 1 1/2 cups all-purpose flour plus 1 tbsp for dusting peaches
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 medium fresh peaches peeled and diced
- 8 oz full-fat cream cheese softened
- 1/4 cup unsalted butter softened (for frosting)
- 2 to 3 cups powdered sugar for frosting
- 1 tbsp honey for frosting
- 1/2 tsp vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Toss diced peaches with 1 tablespoon flour and set aside.
- In a large bowl, cream together softened butter and honey until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing just until combined after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture slowly on low speed, mixing just until combined — batter should be slightly lumpy.
- Gently fold in flour-dusted peaches with a rubber spatula. Reserve a few peach pieces for topping.
- Spoon batter evenly into cupcake liners, pressing reserved peach pieces on top.
- Bake for 16-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely before frosting.
- For frosting, beat softened cream cheese until smooth. Add softened butter and mix until creamy.
- Gradually add powdered sugar. Mix honey with 1 tbsp powdered sugar before adding to stabilize frosting. Add vanilla if desired.
- Frost cooled cupcakes and serve.
Notes
Use fresh peaches for best flavor and texture; canned peaches are not recommended.
Do not overmix batter to keep cupcakes tender.
Let cupcakes rest at room temperature for 15-20 minutes after frosting for best texture.
Store unfrosted cupcakes at room temperature up to 3 days; refrigerate frosted cupcakes and bring to room temp before serving.
Cupcakes freeze well wrapped individually for up to 3 months.
Nutrition
Calories: 280kcalCarbohydrates: 34gProtein: 3gFat: 14gSugar: 24g
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