Description
Delight in these Honey Peach Cream Cheese Cupcakes, a perfect balance of sweet honey, fresh peaches, and creamy vanilla-infused cream cheese filling. Soft, moist cupcakes are baked to golden perfection and crowned with luscious peach slices and a honey drizzle, making them an irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup canned or fresh peaches, chopped
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Garnish
- Fresh peach slices for garnish
- Extra honey for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sweeteners: In a separate large bowl, cream together the softened butter, honey, and granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir gently until just combined to maintain a light batter; avoid overmixing.
- Fold in Peaches: Gently fold the chopped peaches into the batter, distributing them evenly without breaking them down.
- Fill Cupcake Liners: Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with honey, vanilla extract, and powdered sugar until smooth and creamy, creating a luscious filling.
- Add Cream Cheese Filling: Spoon approximately 1 tablespoon of the cream cheese mixture into the center of each cupcake. Press it gently down into the batter so it bakes into the cupcake.
- Bake the Cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center (avoiding the cream cheese) comes out clean. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Optional Topping: Once fully cooled, garnish cupcakes with fresh peach slices on top and drizzle with extra honey to enhance sweetness and presentation.
- Serve: Serve cupcakes at room temperature and enjoy the delightful combination of creamy, fruity, and honey-sweet flavors.
Notes
- Use fresh peaches when in season for the best flavor, or well-drained canned peaches if fresh are not available.
- Make sure butter and cream cheese are softened to room temperature to ensure smooth mixing.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Adjust honey drizzle to taste or substitute with maple syrup for a different sweet touch.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
