honey peach cream cheese cupcakes
These Honey Peach Cream Cheese Cupcakes are a sweet and moist treat, featuring fresh peach puree and a smooth cream cheese frosting. Perfect for any occasion, they’re a delightful combination of honey sweetness and creamy tang.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup honey for natural sweetness
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup fresh peaches finely chopped (fresh or frozen)
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon honey to complement the peach flavor
Instructions
For the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and honey: In a large bowl, beat the softened butter and honey together until light and fluffy. This will help incorporate air into the batter, making the cupcakes soft and moist.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the vanilla extract.
- Alternate adding dry ingredients and milk: Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix gently after each addition to keep the batter smooth but not overworked.
- Fold in the peaches: Gently fold in the finely chopped fresh peaches. Make sure they are evenly distributed throughout the batter without overmixing.
- Fill the cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about ¾ full.
- Bake: Place the tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Beat the cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.
- Add the powdered sugar: Gradually sift in the powdered sugar, beating until fully incorporated and smooth.
- Flavor it: Mix in the vanilla extract and honey, giving the frosting a lovely, balanced sweetness.
- Frost the cupcakes: Once the cupcakes have completely cooled, spread a generous amount of frosting on top of each one. You can use a piping bag for a more polished look or simply spread it with a spatula for a rustic feel.