Description
These Honey Peach Cream Cheese Cupcakes are soft, moist, and packed with the sweet floral goodness of honey and juicy peaches, topped with a creamy, tangy frosting that balances all the flavors perfectly.
Ingredients
- 1 ¾ cups all‑purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup honey
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh peaches, diced (about 2–3 medium peaches)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 Tbsp honey
- 1 tsp vanilla extract
- ½ cup fresh peach slices (optional)
- 2 Tbsp honey for drizzling (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter, sugar, and honey until light and fluffy (about 3–4 minutes).
- Add eggs one by one, beating well after each, then mix in vanilla.
- Alternate adding the flour mixture and buttermilk, starting and ending with flour, mixing just until combined.
- Gently fold in diced peaches.
- Divide batter among liners, filling each about ⅔ full. Bake 20–22 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
- For frosting: beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in honey and vanilla until fluffy.
- Frost cooled cupcakes. Garnish with peach slices and drizzle honey if desired.
Notes
- For a gluten-free version, substitute a 1:1 gluten-free flour blend.
- For a vegan version, use plant-based butter and cream cheese, flax eggs, and almond milk.
- To add a spiced twist, incorporate 1 tsp cinnamon or nutmeg to the dry ingredients.
- Store frosted cupcakes in an airtight container for up to 5 days in the refrigerator.
- Unfrosted cupcakes can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 29g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
