Honey Peach Cream Cheese Cupcakes 🍑😋
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup honey
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 cup finely diced peaches (fresh or canned, drained)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup honey
1/2 tsp vanilla extract
Peach slices or small peach wedges for garnish (optional)
Directions:
For the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add the honey and mix well.
Beat in the eggs, one at a time, followed by the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.
Gently fold in the diced peaches.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the honey and vanilla extract until fully incorporated.
Frost the cooled cupcakes using a piping bag or an offset spatula. Garnish with a small slice of peach, if desired.
Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal per cupcake (approx.) | Servings: 12 cupcakes
Tips:
Use ripe, fresh peaches for the best flavor, but canned peaches work in a pinch.
Chill the frosting for 10-15 minutes before piping for cleaner designs.
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