Description
Delicious peach cupcakes filled with a creamy cream cheese center and topped with fresh peach slices.
Ingredients
Scale
- 1 cup All-purpose flour (Substitute with gluten-free flour for a gluten-free option)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs, best at room temperature
- 1/4 cup Honey
- 1/2 cup Whole milk (Can substitute with any dairy-free milk)
- 1 teaspoon Vanilla extract
- 2 cups Fresh peaches, diced (use ripe peaches for best results)
- 8 ounces Cream cheese, softened
- 1/4 cup Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 cup Peach slices, for garnish
- 1 tablespoon Honey drizzle
- 1/2 cup Crushed graham crackers, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy; set aside.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the honey and vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Gently fold in the diced fresh peaches.
- 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.
- Place in the oven and bake for 18–22 minutes, or until the tops are golden. Cool for 5 minutes in the pan before transferring to a wire rack.
- Optionally, top each cupcake with fresh peach slices, drizzle with honey, and sprinkle with crushed graham crackers.
Notes
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour.
- Use ripe peaches for best flavor and texture.
- These cupcakes are delicious served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg