Description
Honey Peach Cream Cheese Cupcakes are sweet, moist, and bursting with fresh peach flavor, topped with a luscious cream cheese frosting sweetened with honey. Perfect for summer celebrations or anytime you crave a heavenly fruity dessert that’s both comforting and elegant.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 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 sour cream or Greek yogurt
- 1/2 cup diced fresh or canned peaches, drained well
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Topping (optional):
- Thin peach slices
- A drizzle of honey
- Chopped candied pecans
Instructions
- Preheat the oven and prepare the muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Cream butter, sugar, and honey: In a large bowl, beat the softened butter, granulated sugar, and honey together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract to enhance flavor.
- Incorporate dry ingredients and sour cream: Add the dry ingredients in two batches, alternating with the sour cream or Greek yogurt. Mix gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fold in peaches: Gently fold in the diced peaches, being careful not to break them up too much, so the fruit pieces remain noticeable in the cupcakes.
- Bake the cupcakes: Divide the batter evenly among the muffin cups. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove from the oven and let the cupcakes cool completely in the tin or on a wire rack before frosting.
- Prepare frosting: Beat the cream cheese and softened butter together until smooth. Add honey and vanilla extract, then gradually mix in powdered sugar until the frosting is fluffy and spreadable.
- Frost and garnish: Frost the cooled cupcakes with the cream cheese frosting. Top with thin peach slices, a drizzle of honey, or chopped candied pecans if desired for extra flavor and presentation.
Notes
- Use canned peaches when fresh peaches are out of season; ensure they are well-drained and patted dry to prevent soggy cupcakes.
- Store cupcakes in the refrigerator to keep the cream cheese frosting fresh, but bring them to room temperature before serving for optimal taste and texture.
