Description

These Honey Peach Cream Cheese Cupcakes are a delightful blend of creamy, fruity sweetness perfect for any occasion. Featuring a moist peach-infused cupcake base and a luscious honey cream cheese frosting, these peach cupcakes are a summer dessert favorite that’s easy to make and bursting with flavo

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup honey
1/2 cup canned peach puree (or fresh peaches blended)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons peach puree (optional, for flavor and color)

For Garnish:

Peach slices (fresh or canned)
A drizzle of honey (optional)

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Instructions

Prepare the Cupcakes:
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and cream cheese until smooth and creamy (2-3 minutes).
- Add sugar; beat until light and fluffy.
- Mix in eggs one at a time, then add vanilla, honey, and peach puree.
- Gradually mix in dry ingredients until just combined.
- Divide batter among liners, filling ⅔ full.
- Bake 18-22 minutes or until a toothpick comes out clean.
- Cool in tin 5 minutes, then transfer to a wire rack.
Prepare the Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered sugar, honey, vanilla, and peach puree (if using); mix until fluffy.
- Frost cooled cupcakes.
Garnish:
- Top with peach slices and a drizzle of honey if desired.

Notes

For a stronger peach flavor, use fresh ripe peaches for the puree.
Chill the frosting for 10-15 minutes before piping for firmer texture.
Best enjoyed the same day, but can be refrigerated for up to 3 days.