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–+ servings
Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes That Taste Like Summer Bliss

Delicious Honey Peach Cream Cheese Cupcakes that encapsulate the essence of summer through sweet peaches and rich cream cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Feel free to swap with a gluten-free flour blend if needed!
  • 1 cup granulated sugar Consider using brown sugar for a richer flavor profile.
  • 1 tablespoon baking powder Ensure it's fresh for the best rise!
  • 1 pinch salt Enhances flavor.
  • 2 large eggs Flax eggs work as an egg-free alternative.
  • 1/2 cup milk Almond milk is a great dairy-free substitute.
  • 1/2 cup unsalted butter Coconut oil can be used for a dairy-free option.
  • 1 cup peaches Opt for fresh, ripe peaches for the best flavor.
For the Frosting
  • 8 ounces cream cheese Ensure it's softened for easy mixing.
  • 1/4 cup honey Maple syrup can be a lovely alternative.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons
  • Mixer
  • Piping Bag

Method
 

Preparation Steps
  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
  3. Cream Butter and Sugar: Beat together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Incorporate Eggs and Milk: Add 2 large eggs one at a time and gradually pour in 1/2 cup of milk.
  5. Combine Wet and Dry Mixtures: Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Fold in Peaches: Gently fold in 1 cup of diced fresh peaches into the batter.
  7. Fill the Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter.
  8. Bake the Cupcakes: Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  9. Cool the Cupcakes: Let cool in the tin for 5 minutes before transferring to a wire rack.
  10. Make the Cream Cheese Frosting: Beat together 8 ounces of softened cream cheese and 1/4 cup of honey until smooth and creamy.
  11. Frost the Cupcakes: Generously frost each cupcake with the honey cream cheese mixture.
  12. Serve and Delight: Serve at room temperature, perfect for any occasion.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

These cupcakes can also be enjoyed with additional toppings like peach slices or cinnamon. Store any leftovers in an airtight container in the refrigerator.

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