Description
Delight in the sweetness of summer with these Honey Peach Cream Cheese Cupcakes, featuring fluffy cupcakes filled with creamy peach goodness and topped with fresh fruit.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1/4 cup Honey
- 1/2 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 cups Fresh peaches, diced
- 8 ounces Cream cheese, softened
- 1/4 cup Granulated sugar (for filling)
- 1 large Egg yolk (for filling)
- 1 teaspoon Vanilla extract (for filling)
- 1 cup Peach slices (for garnish)
- 1 tablespoon Honey drizzle (for garnish)
- 1/2 cup Crushed graham crackers (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
- Combine the dry ingredients: In a medium mixing bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing well after each addition, then blend in honey and vanilla until smooth.
- Incorporate the dry mix gradually into the wet ingredients, alternating with whole milk, starting and finishing with the flour.
- Fold in the diced peaches gently with a spatula.
- Prepare the cream cheese filling in another bowl by beating softened cream cheese, sugar, egg yolk, and vanilla until creamy.
- Fill muffin tins with about a tablespoon of batter, add a spoonful of cream cheese filling, then top with more batter, filling about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool for a few minutes before transferring to a wire rack. Top with fresh peach slices, honey drizzle, and crushed graham crackers.
Notes
For a gluten-free option, substitute all-purpose flour with gluten-free flour. Make the batter the night before for easy baking in the morning.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg