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Honey Peach Cream Cheese Cupcakes

Moist cupcakes infused with honey and peach puree, topped with creamy honey peach cream cheese frosting for a delightful summer treat.

Ingredients

Scale
  • For the Cupcakes: 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup honey
  • 1/2 cup canned peach puree (or fresh peaches blended)
  • For the Cream Cheese Frosting: 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 34 cups powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons peach puree (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Add the granulated sugar and continue beating until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, honey, and peach puree.
  3. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack.
  4. For the frosting: Beat softened cream cheese and butter until smooth, about 2 minutes. Gradually add powdered sugar, ½ cup at a time, beating until fluffy. Stir in honey, vanilla, and peach puree if using. Frost cooled cupcakes generously.

Notes

Use fresh blended peaches for the best flavor if canned is unavailable. Ensure cupcakes are fully cooled before frosting to prevent melting. Store in an airtight container in the fridge for up to 3 days.

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