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Honey Peach Cream Cheese Cupcakes

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Moist cupcakes flavored with honey and fresh peach, topped with a honey-sweetened cream cheese frosting and garnished with peach slices.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 1 cup fresh peaches, finely chopped (or 1/2 cup peach puree)
  • 8 oz cream cheese, softened (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 2 tablespoons honey (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Peach slices, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt; set aside.
  3. In a large bowl, beat 1/2 cup softened unsalted butter and 8 oz softened cream cheese until smooth and creamy, about 2–3 minutes.
  4. Add 3/4 cup granulated sugar and beat until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract and 1/2 cup honey.
  6. If using peach puree, blend peaches to make 1/2 cup and stir into the wet mixture; if using chopped fresh peaches, fold in 1 cup finely chopped peaches after combining dry and wet ingredients.
  7. Gradually add the dry ingredients to the wet ingredients and mix just until combined; gently fold in chopped peaches if not already added.
  8. Divide batter evenly among the prepared liners, filling each about 2/3 to 3/4 full.
  9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean; allow cupcakes to cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy.
  11. Gradually add 2 cups powdered sugar, beating until smooth, then mix in 2 tablespoons honey and 1/2 teaspoon vanilla extract until light and fluffy.
  12. Frost cooled cupcakes with the honey cream cheese frosting and garnish each with a peach slice.

Notes

Use ripe but firm peaches to avoid excess moisture; if peaches are very juicy, drain or use a small amount of peach puree. Ensure cream cheese and butter are at room temperature for a smooth frosting. Store cupcakes refrigerated because of the cream cheese frosting; bring to room temperature before serving.

Nutrition

Find it online: https://www.rapidrecipes.blog/honey-peach-cream-cheese-cupcakes-5/