Description
Delightful cupcakes filled with juicy peaches and topped with creamy honey cream cheese frosting, perfect for summer gatherings.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 large Eggs (room temperature)
- 1/4 cup Honey
- 1/2 cup Whole milk (or dairy-free milk)
- 1 teaspoon Vanilla extract
- 2 cups Fresh peaches (diced)
- 8 ounces Cream cheese (softened)
- 1/4 cup Granulated sugar (for frosting)
- 1 large Egg yolk
- 1 teaspoon Vanilla extract (for frosting)
- 1 cup Peach slices (for garnish)
- 1 tablespoon Honey drizzle
- 1/2 cup Crushed graham crackers (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Combine the flour, baking powder, and salt in a mixing bowl.
- Cream the butter and sugar until light and fluffy.
- Incorporate eggs, honey, milk, and vanilla until smooth.
- Mix in the dry ingredients and fold in diced peaches.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by mixing cream cheese, sugar, egg yolk, and vanilla until smooth.
- Frost the cooled cupcakes, garnishing with peach slices, honey drizzle, and crushed graham crackers.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cupcakes, peach, cream cheese, summer dessert, easy baking