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Honey Peach Cream Cheese Cupcakes

Delightful summer cupcakes blending fresh peaches and creamy cream cheese, perfect for warm days and special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter Softened.
  • 1 cup Granulated sugar
  • 2 large Eggs Best at room temperature.
  • 1/4 cup Honey
  • 1/2 cup Whole milk Can substitute with any dairy-free milk.
  • 1 teaspoon Vanilla extract
  • 2 cups Fresh peaches Diced, use ripe peaches for best results.
Cream Cheese Filling
  • 8 ounces Cream cheese Softened.
  • 1/4 cup Granulated sugar
  • 1 large Egg yolk
  • 1 teaspoon Vanilla extract
Garnish
  • 1 cup Peach slices For garnish.
  • 1 tablespoon Honey drizzle
  • 1/2 cup Crushed graham crackers For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In another large bowl, beat the softened butter and granulated sugar until creamy and light in color.
  4. Add the eggs, honey, milk, and vanilla extract to the butter mixture. Mix until well combined.
  5. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
  6. Gently fold in the diced peaches.
  7. In a separate bowl, beat the softened cream cheese, 1/4 cup of granulated sugar, egg yolk, and vanilla extract until smooth.
Baking
  1. Fill each cupcake liner halfway with the batter, followed by a spoonful of the cream cheese mixture. Top with more batter until the liner is about two-thirds full.
  2. Bake for about 20-25 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
Garnishing
  1. Once cooled, garnish each cupcake with peach slices, a drizzle of honey, and crushed graham crackers on top.

Notes

Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. You can also freeze the cupcakes without frosting for up to 3 months. Just thaw them in the fridge overnight when you want to enjoy them again. Use ripe peaches for the best flavor and sweetness. Don’t overmix the batter to keep the cupcakes light and airy.