Description
These Rhubarb Honey Peach Cream Cheese Cupcakes are a delightful summer treat with a creamy surprise in the center. The combination of sweet peaches, tangy rhubarb, and rich cream cheese makes for a perfect dessert.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1/2 cup diced fresh rhubarb
- 1/2 cup diced fresh or canned peaches (drained if canned)
For the cream cheese filling:
- 6 oz cream cheese (softened)
- 2 tablespoons honey
- 1 tablespoon sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, cream butter with sugar and honey until light and fluffy.
- Add wet ingredients: Beat in eggs, vanilla, sour cream, and milk until well combined.
- Combine wet and dry: Gradually mix in the dry ingredients until just combined, then fold in rhubarb and peaches.
- Make cream cheese filling: In a separate bowl, beat together cream cheese filling ingredients until smooth.
- Assemble and bake: Spoon batter into liners, add cream cheese filling, cover with more batter, and bake for 18–22 minutes.
- Cool and serve: Cool cupcakes in the pan before transferring to a wire rack to cool completely.
Notes
- Use fresh, ripe peaches for best flavor.
- Store cupcakes refrigerated for up to 3 days.
- Dust with powdered sugar or drizzle with honey before serving.