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Honey Peach Cream Cheese Cupcakes topped with peach slices and cream cheese frosting

Honey Peach Cream Cheese Cupcakes

These Honey Peach Cream Cheese Cupcakes are a delightful summer treat, bursting with peach flavor and topped with a creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 3/4 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup honey (raw, unfiltered preferred)
  • 1/2 cup butter, softened
  • 1/2 cup sugar can substitute brown sugar for deeper flavor
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup peaches, finely diced (fresh or canned)
  • 1/2 cup milk can substitute Greek yogurt for a protein boost
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tablespoons honey (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons peach puree (optional, for frosting)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter, sugar, and honey until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each one mixes in well before adding the next. Then mix in the vanilla extract.
  5. Gradually add the dry ingredients, alternating with the milk, to the butter mixture; stir until just combined.
  6. Gently fold in the diced peaches.
  7. Divide the batter among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Frosting
  1. In a separate bowl, beat together the softened cream cheese and butter until smooth.
  2. Mix in the honey and vanilla extract. Gradually incorporate the sifted powdered sugar, beating until fluffy and creamy.
  3. (Optional) Blend in the peach puree for an extra fruity kick.
  4. Generously frost the cooled cupcakes and garnish with fresh peach slices or a drizzle of honey.

Notes

Store in the fridge for up to 3 days. For a lighter cupcake, consider substituting some all-purpose flour with almond flour. Ensure eggs are at room temperature for a fluffier batter. For a sweeter frosting, add more powdered sugar to taste.