Description
These Honey Peach Cream Cheese Cupcakes are the ultimate summer treat! Fluffy vanilla cupcakes are filled with tangy cream cheese, sweet honey, and juicy fresh peaches—a delightful combination of flavors and textures in every bite. Perfect for any occasion from brunch to dessert tables, these cupcakes bring together creamy, fruity, and lightly floral notes, all nestled inside a soft, moist cake.
Ingredients
Units
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup honey (plus extra for drizzling)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Peach Topping
- 2 medium ripe peaches, peeled and diced
- 1 tsp lemon juice
Instructions
- Prep the oven and muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
- Mix the dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract. Scrape the sides of the bowl as needed to incorporate.
- Combine wet and dry ingredients: Alternate adding the flour mixture and milk to the butter mixture in three parts, beginning and ending with the flour mixture. Mix only until just combined to keep the batter light.
- Make the cream cheese filling: In a separate bowl, beat softened cream cheese with honey, powdered sugar, and vanilla extract until smooth and creamy.
- Prepare the peach topping: In another small bowl, toss the diced peaches with lemon juice to prevent browning. Set aside.
- Assemble the cupcakes: Spoon about a tablespoon of cupcake batter into each cupcake liner. Add a dollop (about 1 tablespoon) of cream cheese filling in the center, then top with another tablespoon of batter to cover the cream cheese.
- Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Remove from oven and let cool completely on a wire rack.
- Top and serve: Once cooled, spoon a generous tablespoon of peach topping on each cupcake and drizzle with extra honey if desired. Serve immediately or store chilled.
Notes
- Fresh peaches work best, but canned or frozen (thawed and drained) can be used if out of season.
- Ensure cream cheese is truly softened for a silky filling.
- For extra flavor, sprinkle a bit of cinnamon over the peaches before topping.
- Cupcakes are best enjoyed the day they are assembled, but leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 268
- Sugar: 21g
- Sodium: 111mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 56mg
