Description
These Peach Cream Cheese Cupcakes are a delightful mix of sweet peaches, creamy frosting, and a touch of honey. Perfect for summer gatherings, tea parties, or any occasion that calls for a light and fruity dessert!
Ingredients
Scale
For the Cupcakes:
- 1 cup fresh peaches, finely diced
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/3 cup honey
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/3 cup honey
- 1 tsp vanilla extract
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter, sugar, eggs, honey, and vanilla until well combined.
- Gradually mix in buttermilk, alternating with the dry ingredients, until just combined.
- Gently fold in the diced peaches.
- Fill cupcake liners about ¾ full and bake for 18-22 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Make the Cream Cheese Frosting:
- Beat cream cheese and butter until smooth and creamy.
- Add powdered sugar, honey, and vanilla, and mix until fluffy.
- Pipe or spread frosting over cooled cupcakes.
Serve & Enjoy!
- Garnish with peach slices or a drizzle of honey for extra flavor.
Notes
- Use ripe peaches for the best natural sweetness.
- Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
- If frosting is too soft, chill for 15 minutes before piping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
