Description
Honey Peach Cream Cheese Cupcakes are a delightful combination of sweet, fruity peaches and rich, creamy cream cheese in a soft cupcake base. Topped with a luscious cream cheese frosting flavored with vanilla, these cupcakes make a perfect dessert for any celebration or a special treat to enjoy with tea.
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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Cream butter and cream cheese: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy, ensuring there are no lumps.
- Add sugar and honey: Incorporate the granulated sugar and honey into the creamed mixture, beating until the mixture is well combined and slightly fluffy.
- Add eggs and vanilla: Add the eggs one at a time to the mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until all ingredients are combined, being careful not to overmix.
- Fold in peaches: Gently fold the diced fresh peaches into the batter to distribute them evenly 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: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. After baking, allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare cream cheese frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, about half a cup at a time, beating well after each addition until the frosting is light and fluffy. Stir in the vanilla extract for added flavor.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them generously using a spatula or a piping bag to create a smooth and decorative topping.
- Serve and enjoy: Serve these honey peach cream cheese cupcakes as a delightful dessert or with a cup of tea for a refreshing sweet treat.
Notes
- Make sure the butter and cream cheese are softened to room temperature for the best texture in your batter and frosting.
- Do not overmix the batter once the flour is added to keep the cupcakes light and fluffy.
- Fresh ripe peaches give the best flavor; if unavailable, frozen diced peaches may be used but ensure they are well-drained.
- You can decorate the cupcakes with peach slices or a drizzle of honey for an extra touch.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
