Description
These Honey Peach Cream Cheese Cupcakes are soft, fruity, and topped with a luscious honey cream cheese frosting. Made with fresh or canned peaches and a moist cupcake base, they’re the perfect summer dessert for brunches, parties, or anytime you crave something light, sweet, and beautifully tangy. A simple, elegant treat bursting with peachy goodness.
Ingredients
- For the cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp honey
- ½ cup sour cream or Greek yogurt
- 1 cup diced fresh or canned peaches (drained and patted dry if canned)
- For the honey cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½–3 cups powdered sugar (adjust for consistency)
- 3 tbsp honey
- 1 tsp vanilla extract
Instructions
To make the cupcakes:
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add honey, vanilla, and sour cream; mix until smooth.
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Gradually stir in dry ingredients until just combined.
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Fold in diced peaches.
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Fill cupcake liners ¾ full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool completely before frosting.
To make the frosting:
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Beat cream cheese and butter together until smooth.
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Add honey and vanilla, then gradually mix in powdered sugar until light, fluffy, and pipeable.
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Frost cooled cupcakes and garnish with a peach slice or honey drizzle if desired.
Notes
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
- Stir peach jam into the frosting for extra peach flavor.
- Top with chopped pecans or almonds for added texture.
- Use maple syrup in place of honey for a flavor variation.
- Store frosted cupcakes in the fridge; bring to room temp before serving.
