Description
Delight in these Honey Peach Cream Cheese Cupcakes, combining a moist and tender cupcake infused with fresh diced peaches and sweet honey, topped with a luscious cream cheese frosting. Perfect for a sweet treat or special occasion, these cupcakes offer a fruity twist on a classic favorite.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh peaches, diced (about 1 medium peach)
- 1/4 cup milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to be incorporated later.
- Cream butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring no lumps for a consistent batter.
- Add sugars and honey: Incorporate the granulated sugar and honey into the butter and cream cheese mixture, beating until well combined and fluffy.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure even distribution. Stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix gently until just combined to avoid overmixing.
- Fold in peaches: Carefully fold in the diced fresh peaches to distribute them evenly throughout the batter without breaking them down.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, about half a cup at a time, beating well after each addition for a fluffy texture.
- Add vanilla and finalize frosting: Stir in the vanilla extract and continue beating until the frosting is light and fluffy, ready for spreading.
- Frost the cupcakes: Once completely cooled, frost each cupcake generously using a spatula or piping bag for an attractive finish.
- Serve and enjoy: Serve your Honey Peach Cream Cheese Cupcakes with a cup of tea or as a refreshing dessert for any occasion.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing and a creamy texture.
- Do not overmix the batter after adding flour to keep cupcakes tender and light.
- Fresh peaches provide the best flavor; if unavailable, frozen diced peaches (thawed and drained) can be used.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before applying frosting to prevent melting.
