Description
Sweet summer memories mingle in these honey peach cream cheese cupcakes, where golden peaches and silky cream cheese create a delightful harmony. Fresh ingredients and gentle baking techniques promise a delectable dessert you’ll savor with pure pleasure.
Ingredients
Scale
Fresh Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 2 ripe peaches
- 1/2 cup honey
Dairy Components:
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 1/4 cup milk
Baking and Flavoring Ingredients:
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners.
- Sift together flour, baking powder, salt, and cinnamon in a medium mixing bowl, creating a uniform dry ingredient base.
- In a separate large bowl, cream butter and sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs one at a time into the butter mixture, ensuring complete blending after each addition.
- Gently fold in vanilla extract and milk, mixing until the batter becomes smooth and well-integrated.
- Dice fresh peaches into small, uniform pieces, reserving a few slices for potential garnish.
- Fold chopped peaches into the batter, distributing them evenly throughout the mixture.
- Gradually add dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Prepare cream cheese filling by whipping cream cheese with honey until silky and spreadable.
- Fill cupcake liners 2/3 full with batter, creating space for rising during baking.
- Add a dollop of cream cheese mixture to the center of each cupcake, gently swirling with a toothpick.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean with minimal crumbs.
- Allow cupcakes to cool completely on a wire rack before serving.
- Optional: Garnish with reserved peach slices or a light drizzle of honey.
Notes
- Swap out regular flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
- Use dairy-free cream cheese and plant-based milk for a vegan-friendly version of these delightful cupcakes.
- Reduce honey content or substitute with stevia for a lower-sugar option that still maintains incredible flavor complexity.
- Ensure peaches are ripe but firm to prevent excess moisture from making cupcake batter too wet during mixing.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg