Honey Peach Cream Cheese Cupcakes
These Honey Peach Cream Cheese Cupcakes are perfect for summer baking, featuring a moist cupcake filled with creamy goodness and topped with fresh peaches.
Equipment
- Mixing bowl
- Muffin tin
Ingredients
For the Cupcakes
- 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
- 1 teaspoon Baking powder Acts as a leavening agent.
- ¼ teaspoon Salt Enhances flavor.
- ½ cup Unsalted butter Should be softened.
- ¾ cup Granulated sugar Sweetens the batter.
- 2 Eggs Best at room temperature.
- ¼ cup Honey Introduces natural sweetness.
- ½ cup Whole milk Can substitute with dairy-free milk.
- 1 teaspoon Vanilla extract Provides warmth.
Fresh peaches
- 1 cup Fresh peaches Use ripe peaches or canned peaches, drained and dried.
For the Cream Cheese Filling
- 8 oz Cream cheese Should be softened.
- ¼ cup Granulated sugar (for filling)
- 1 each Egg yolk Adds richness.
- ½ teaspoon Vanilla extract (for filling) Enhances the filling flavor.
Optional Toppings
- 1 cup Peach slices For garnish.
- to taste Honey drizzle Additional sweetness.
- ½ cup Crushed graham crackers/streusel topping Adds texture.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, honey, milk, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the fresh peaches gently.
- Fill the cupcake liners with the batter and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- While the cupcakes are baking, prepare the cream cheese filling by mixing the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Once the cupcakes are cooled, cut a small hole in the top of each cupcake and fill with the cream cheese mixture.
- Top with peach slices, a drizzle of honey, and crushed graham crackers if desired.
Notes
These cupcakes can be made a day in advance and stored in the refrigerator. Enjoy them chilled!