Description
Deliciously moist and flavorful cupcakes featuring juicy peaches, honey, and a creamy cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup raw honey (unfiltered preferred)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup peaches, finely diced (fresh or canned)
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons peach puree (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream together the butter, sugar, and honey in a large bowl until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each, then stir in vanilla.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour. Gently fold in the peaches.
- Divide the batter among the lined muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Beat cream cheese and butter in a mixing bowl until smooth. Gradually add honey, vanilla, and sifted powdered sugar, mixing until fluffy, adding peach puree if desired.
- Once cooled, frost each cupcake with the cream cheese frosting and garnish with peach slices and a drizzle of honey.
Notes
For a different taste, consider using coconut sugar instead of regular sugar and vegan alternatives for those with dietary restrictions.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cupcakes, peach, dessert, honey, summer, cream cheese