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Honey Peach Cream Cheese Cupcakes

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Honey Peach Cream Cheese Cupcakes are soft and moist treats filled with creamy peach-infused cream cheese and topped with a light honey glaze. Perfect for summer gatherings or a sweet afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup honey
  • 1/2 cup finely diced peaches (fresh or canned, drained)
  • 4 oz cream cheese, softened
  • 2 tablespoons honey (for filling)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon honey (for glaze)
  • 1–2 teaspoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and 1/4 cup honey.
  4. Alternate adding flour mixture and milk to the wet ingredients, mixing until just combined.
  5. Fold in the diced peaches gently.
  6. In a separate bowl, mix softened cream cheese with 2 tablespoons honey until smooth.
  7. Spoon cupcake batter into liners, filling halfway. Add 1 teaspoon cream cheese mixture in the center, then top with more batter to cover.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the cupcake (not the center filling) comes out clean.
  9. Cool cupcakes completely on a wire rack.
  10. Mix powdered sugar, 1 tablespoon honey, and milk to make glaze. Drizzle over cooled cupcakes and serve.

Notes

  • Use ripe, juicy peaches for best flavor.
  • Cupcakes can be refrigerated for up to 3 days.
  • Double the cream cheese filling for a richer center.

Nutrition

Find it online: https://ukfinda.com/honey-peach-cream-cheese-cupcakes/