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Honey Peach Cream Cheese Cupcakes: A Delightful Summer Treat


  • Author: Lily
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

Enjoy the taste of summer with these Honey Peach Cream Cheese Cupcakes, featuring moist peach-infused cake topped with creamy frosting. Perfect for any occasion, these delightful treats are sure to impress!


Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup fresh peaches, peeled and diced
  • ½ cup cream cheese, softened
  • ¼ cup honey
  • 1 teaspoon lemon juice
  • 1 cup powdered sugar
  • Fresh peach slices and honey for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the sour cream and mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  7. Gently fold in the diced peaches using a spatula.
  8. Fill each cupcake liner about two-thirds full with the batter.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  11. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
  12. Add the honey and lemon juice, mixing until well combined.
  13. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Increase speed to medium and beat until light and fluffy (about 2-3 minutes).
  14. Once the cupcakes are completely cool, fill a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off) with the cream cheese frosting.
  15. Pipe the frosting onto each cupcake in a circular motion, starting from the outside and working your way in.
  16. Garnish with fresh peach slices and a drizzle of honey, if desired.

Notes

  • Ensure the butter and cream cheese are at room temperature for easier mixing.
  • For best results, use fresh, ripe peaches for maximum flavor.
  • Store any leftover cupcakes in an airtight container in the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes