Description
Delight in these Honey Peach Cream Cheese Cupcakes, perfectly moist cupcakes bursting with fresh peach flavor and topped with a smooth, honey-sweetened cream cheese frosting. Ideal for summer dessert or any occasion, these American-style baked treats combine the natural sweetness of peaches with a luscious creamy topping for an irresistible dessert experience.
Ingredients
Scale
For the cupcakes:
- 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
- ½ teaspoon vanilla extract
- ⅓ cup honey
- ½ cup buttermilk
- 1 cup fresh peaches (peeled and finely diced)
For the cream cheese frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ¼ cup honey
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients evenly.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and honey to flavor the batter.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture to maintain batter consistency. Gently fold in the finely diced fresh peaches to distribute evenly without overmixing.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare cream cheese frosting: Beat together the softened cream cheese and butter until completely smooth. Add honey, vanilla extract, and powdered sugar, then continue beating until the frosting is light and fluffy.
- Frost cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting using a spatula or piping bag.
- Optional decoration: For extra flair, top with thin slices of fresh peach or drizzle with a little honey before serving.
Notes
- For additional decoration and enhanced flavor, garnish cupcakes with thin peach slices or a honey drizzle before serving.
- Cupcakes can be prepared a day ahead and stored in the refrigerator; bring to room temperature prior to serving to enjoy optimal texture and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 27g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
