Honey Peach Cream Cheese Cupcakes
These Honey Peach Cream Cheese Cupcakes are perfect for summer baking.
Equipment
- Mixing bowl
- Cupcake tin
Ingredients
For the Cupcakes
- 1 cup All-purpose flour Substitute with gluten-free flour for gluten-free option.
- 1 teaspoon Baking powder Acts as a leavening agent.
- ¼ teaspoon Salt Enhances flavor.
- ½ cup Unsalted butter Should be softened.
- 1 cup Granulated sugar Sweetens the batter.
- 2 large Eggs Best at room temperature.
- ½ cup Honey Introduces natural sweetness.
- ½ cup Whole milk Can substitute with any dairy-free milk.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1 cup Fresh peaches Use ripe peaches or canned peaches, drained.
For the Cream Cheese Filling
- 8 oz Cream cheese Should be softened.
- ¼ cup Granulated sugar (for filling) Sweetens the filling.
- 1 large Egg yolk Adds richness.
- ½ teaspoon Vanilla extract (for filling) Enhances flavor.
Optional Toppings
- 1 cup Peach slices For garnish.
- 1 tablespoon Honey drizzle For additional sweetness.
- ½ cup Crushed graham crackers/streusel topping Adds texture.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, combine flour, baking powder, and salt. In another bowl, cream the softened butter and sugar. Add eggs, honey, milk, and vanilla, mixing well. Gradually add dry ingredients, then fold in chopped peaches.
- Fill cupcake liners about ⅔ full with batter. Bake for 20-25 minutes until a toothpick comes out clean. Let cool.
- For the filling, mix softened cream cheese, sugar, egg yolk, and vanilla until smooth. Once cupcakes are cool, core out the center and fill with cream cheese mixture.
- Top with peach slices, a drizzle of honey, and crushed graham crackers or streusel topping before serving.
Notes
Use ripe peaches for the best flavor. You can also experiment with different toppings.