Delicious honey peach cream cheese cupcakes that are moist and flavorful, topped with a delightful cream cheese filling.
Author:Alex Lee
Prep Time:30 minutes
Cook Time:22 minutes
Total Time:52 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
All-purpose flour – 2 cups
Baking powder – 1 tsp
Salt – 1/2 tsp
Unsalted butter softened – 1/2 cup
Granulated sugar – 3/4 cup
Eggs – 2 large
Honey – 1/3 cup
Whole milk – 1/2 cup
Vanilla extract – 1 tsp
Fresh peaches peeled and diced – 1 1/4 cups
Cream cheese softened – 8 oz
Granulated sugar (for filling) – 1/4 cup
Egg yolk – 1
Vanilla extract (for filling) – 1/2 tsp
Optional Topping: Peach slices
Honey drizzle
Crushed graham crackers or streusel topping
Instructions
Preheat oven to 350°F (175°C). Line a muffin pan with paper cupcake liners.
Prepare the filling: In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
Add wet ingredients: Beat in eggs one at a time, then mix in honey and vanilla.
Combine with dry ingredients: Add flour mixture and milk alternately, starting and ending with flour.
Fold in peaches: Gently stir diced peaches into the batter.
Assemble: Fill cupcake liners halfway. Add a teaspoon of cream cheese filling to the center of each, then top with a little more batter to cover.
Bake: 18–22 minutes, or until tops are golden and a toothpick inserted at the edge comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack.
Decorate (optional): Top with peach slices, drizzle with honey, and sprinkle crushed graham crackers.
Notes
Ensure the cream cheese is softened for easier mixing.
Chilling the cream cheese filling can enhance its firmness.