Description
Honey Peach Cream Cheese Cupcakes are moist, fruit-filled cupcakes sweetened with honey and topped with a luscious cream cheese frosting. With fresh or canned peaches folded into the batter, these cupcakes deliver a delightful blend of summer fruit and creamy indulgence in every bite.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup milk
- 1/2 cup finely chopped fresh or canned peaches (drained)
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: extra honey or thin peach slices for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, beat butter and sugar until light and fluffy. Add honey, eggs, and vanilla, and beat until combined.
- Alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.
- Fold in chopped peaches. Divide batter evenly into cupcake liners.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- To make the frosting: beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract.
- Frost the cooled cupcakes and garnish with a drizzle of honey or a peach slice if desired.
Notes
- Add cinnamon or nutmeg for a warm spice touch.
- Top with peach preserves for extra fruity flavor.
- Make mini cupcakes for parties—reduce bake time slightly.
- Fold in chopped nuts like pecans or almonds for texture.
- Use gluten-free flour blend for a GF version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
