Description
When it comes to sunshine-filled desserts, few things hit the spot like Honey Peach Cream Cheese Cupcakes.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ¼ teaspoon (1 g) salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) honey
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- ¾ cup (180 ml) fresh peach puree (about 2 ripe peaches, peeled and blended)
- ¼ cup (60 ml) milk
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) honey (optional for extra sweetness)
Optional Toppings:
- Peach slices
- Honey drizzle
- Edible flowers or mint leaves
Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. - Cream Butter, Sugar, and Honey
In a separate large bowl, beat the softened butter, sugar, and honey until light and fluffy. This step ensures the cupcakes have a light texture. - Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. - Incorporate Peach Puree and Milk
Mix in the peach puree. Alternate adding the dry ingredients and milk in two batches, mixing until just combined. - Fill and Bake
Spoon the batter evenly into the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. - Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth. Add powdered sugar gradually and beat until fluffy. Stir in vanilla and honey if using. - Frost and Decorate
Once cupcakes are cool, frost with a piping bag or spoon. Garnish with fresh peach slices or a light honey drizzle.
Notes
- Use ripe peaches for the puree—they’re sweeter and more flavorful.
- Don’t overmix the batter after adding the flour to keep the cupcakes soft.
- Cool cupcakes completely before frosting or the cream cheese will melt.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 280 kcal
- Sugar: 24 g
- Fat: 14 g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
Keywords: Honey Peach Cream Cheese Cupcakes