Honey Peach Cream Cheese Cupcakes (Print View)
Soft cupcakes with peaches, honey, and creamy cheese filling. Fresh, fruity, and perfectly sweet.
# What You'll Need:
→ Cupcake Batter
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs, at room temperature
07 -
1/4 cup honey
08 -
1/2 cup whole milk
09 -
1 teaspoon vanilla extract
10 -
2 cups fresh peaches, diced
→ Cream Cheese Filling
11 -
8 ounces cream cheese, softened
12 -
1/4 cup granulated sugar
13 -
1 large egg yolk
14 -
1 teaspoon vanilla extract
→ Optional Toppings
15 -
1 cup peach slices
16 -
1 tablespoon honey
17 -
1/2 cup crushed graham crackers
# Directions:
01 -
Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
02 -
In a bowl, beat cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
03 -
Whisk together all-purpose flour, baking powder, and salt in a separate mixing bowl.
04 -
In another bowl, beat softened unsalted butter and granulated sugar until light and fluffy.
05 -
Add eggs to the butter mixture one at a time, blending well after each addition. Stir in honey and vanilla extract.
06 -
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
07 -
Gently fold diced fresh peaches into the batter to avoid overmixing.
08 -
Fill each cupcake liner halfway with batter. Add a teaspoon of cream cheese filling to the center, then cover with additional batter until liners are two-thirds full.
09 -
Bake in preheated oven for 18 to 22 minutes, or until tops are golden. Cool in pan for 5 minutes before transferring to a wire rack.
10 -
Once cooled, garnish each cupcake with peach slices, drizzle with honey, and sprinkle crushed graham crackers if desired.
# Notes:
01 -
For best results, use ripe fresh peaches and bring dairy ingredients to room temperature before baking.