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Honey Peach Cream Cheese Cupcakes

Tender, honey-kissed cupcakes with a tangy cream cheese filling and juicy peach slices, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened Make sure it's at room temperature.
  • 1 cup Granulated sugar Divided in recipe.
  • 2 large Eggs, at room temperature
  • 1/4 cup Honey
  • 1/2 cup Whole milk (or dairy-free milk)
  • 1 teaspoon Vanilla extract
  • 2 cups Fresh peaches, diced Use ripe and fragrant peaches.
For the Cream Cheese Filling
  • 8 ounces Cream cheese, softened Room temperature for easier mixing.
  • 1/4 cup Granulated sugar
  • 1 large Egg yolk
  • 1 teaspoon Vanilla extract
For Garnish
  • 1 cup Peach slices For topping.
  • 1 tablespoon Honey drizzle Optional.
  • 1/2 cup Crushed graham crackers For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a mixing bowl, beat together the softened cream cheese, 1/4 cup of granulated sugar, egg yolk, and 1 teaspoon of vanilla extract until smooth and creamy; set aside.
  3. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. In a separate bowl, beat the softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, then stir in the honey and 1 teaspoon of vanilla extract.
  6. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
  7. Gently fold in the diced fresh peaches.
Baking
  1. Fill each cupcake liner about halfway with batter, add a teaspoon of the cream cheese filling into the center, and cover with more batter until two-thirds full.
  2. Place in the oven and bake for 18 to 22 minutes, or until the tops are golden.
  3. Cool for 5 minutes in the pan before transferring to a wire rack.
  4. Optionally, top each cupcake with fresh peach slices, drizzle with honey, and sprinkle with crushed graham crackers.

Notes

Cupcakes keep best chilled due to the cream cheese center. Store in an airtight container in the refrigerator for up to 3 days. To freeze: flash-freeze on a tray until solid, then transfer to a freezer-safe container for up to 1 month; thaw in the fridge overnight and brush with honey before serving.