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Honey Peach Cream Cheese Cupcakes

Delightful and fluffy cupcakes infused with sweet peaches and topped with creamy frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk or make your own with milk and vinegar
  • 1 cups chopped fresh peaches or use canned peaches if fresh ones are unavailable
For the Frosting
  • 8 oz cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey for topping
  • to taste additional peach slices for garnish optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Alternate adding the flour mixture and buttermilk into the butter mixture starting and finishing with flour. Fold in the chopped peaches gently.
Baking
  1. Pour the batter into cupcake liners, filling each about 2/3 full.
  2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. In a mixing bowl, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until light and fluffy.
Decoration
  1. Once cupcakes are cool, frost each one generously, drizzle with honey, and add a slice of peach on top.

Notes

For best results, don't skip the buttermilk. You can mix milk with vinegar to create a buttermilk substitute. Store cupcakes in an airtight container in the fridge for up to five days.