Description
These honey peach cream cheese cupcakes are moist, fruity, and filled with a creamy cream cheese center, finished with a sweet honey drizzle for the perfect summer treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or yogurt
- 1 cup fresh peaches, pureed or finely chopped
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2–3 tbsp honey (for drizzle)
- Optional: fresh peach slices, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Mix in sour cream and peach puree until combined.
- Fold in dry ingredients until smooth.
- In a small bowl, mix cream cheese and powdered sugar until creamy.
- Fill each cupcake liner halfway with batter. Add a spoonful of cream cheese filling, then cover with more batter.
- Bake 18–22 minutes, until tops are golden and a toothpick inserted comes out clean.
- Cool completely. Drizzle with honey and garnish with peach slices, if desired.
Notes
- Swirl peach jam into the batter for extra fruitiness.
- Top with cream cheese frosting before drizzling honey for a more decadent version.
- Add cinnamon or cardamom for a warm spiced flavor.
- Use canned peaches (drained) if fresh aren’t available.
- Store in the fridge due to the cream cheese filling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 21g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
