Honey Peach Cream Cheese Cupcakes
Fluffy cupcakes infused with ripe peaches and honey, topped with luscious cream cheese frosting, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup honey
- 2 medium fresh peaches, pureed
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the wet ingredients: honey, peach puree, eggs, and vanilla extract until smooth.
- Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool completely on a wire rack.
- Whip the cream cheese frosting until smooth and pipe it generously onto each cooled cupcake.
Notes
Store cupcakes in an airtight container in the refrigerator for up to five days. Unfrosted cupcakes can be frozen for later use.