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Honey Peach Cream Cheese Cupcakes

Fluffy vanilla cupcakes studded with fresh diced peaches and topped with a rich honey-infused cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 1 cup fresh peaches peeled, diced, and patted dry
Honey Cream Cheese Frosting
  • 8 oz cream cheese cold
  • 0.5 cup unsalted butter slightly softened
  • 3.5 cups powdered sugar
  • 2 tbsp honey
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Cupcake liners
  • Electric Mixer
  • Piping bag and star tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar until light and fluffy (about 3 mins). Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk to the batter, mixing just until combined.
  5. Gently fold in the diced peaches.
  6. Fill liners 2/3 full and bake for 18-22 minutes. Cool completely.
  7. Beat butter and cream cheese until smooth. Add honey and vanilla.
  8. Gradually beat in powdered sugar until fluffy. Pipe onto cooled cupcakes.
  9. Top with a fresh peach slice and edible flower if desired.

Notes

Store in the refrigerator due to the cream cheese frosting.