Honey Peach Cream Cheese Cupcakes (Print Version)
Moist cupcakes bursting with fresh peaches and topped with honey-infused cream cheese frosting for a delightful summer treat.
# Ingredients:
→ For the Cupcakes
01 -
1 ½ cups all-purpose flour
02 -
1 ½ tsp baking powder
03 -
¼ tsp salt
04 -
½ cup unsalted butter, softened
05 -
¾ cup granulated sugar
06 -
2 large eggs
07 -
1 tsp pure vanilla extract
08 -
½ cup whole milk
09 -
1 cup fresh peaches, finely chopped (peeled if desired)
→ For the Honey Cream Cheese Frosting
10 -
8 oz cream cheese, softened
11 -
½ cup unsalted butter, softened
12 -
1 ½ cups powdered sugar
13 -
2 tbsp honey
14 -
1 tsp vanilla extract
# Steps:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt.
03 -
In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 -
Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
05 -
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
06 -
Gently fold the chopped peaches into the batter.
07 -
Fill cupcake liners about 2/3 full with batter. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
08 -
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 -
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in honey and vanilla until light and fluffy.
10 -
Once cupcakes are completely cool, pipe or spread the honey cream cheese frosting on top.
# Notes:
01 -
For best results, ensure peaches are ripe but firm for optimal flavor and texture.
02 -
Allow ingredients to come to room temperature before mixing for a smoother batter.
03 -
Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.