Description
These Honey Peach Cream Cheese Cupcakes combine the natural sweetness of fresh peaches and honey with a luscious cream cheese frosting, creating a soft, moist, and flavorful treat. Perfect for summer gatherings or anytime you crave a sweet and heavenly dessert.
Ingredients
Scale
Cake
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ¼ teaspoon (1 g) salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) honey
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- ¾ cup (180 ml) fresh peach puree (about 2 ripe peaches, peeled and blended)
- ¼ cup (60 ml) milk
Frosting
- 8 oz (225 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) honey (optional for extra sweetness)
Garnish
- Peach slices
- Honey drizzle
- Edible flowers or mint leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and honey together using an electric mixer until the mixture is light and fluffy. This step helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract for flavor.
- Incorporate Peach Puree: Mix in the fresh peach puree to add natural sweetness and moisture to the batter.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and honey (if using), continuing to mix until the frosting is light and fluffy.
- Frost Cupcakes: Once cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag for a decorative touch.
- Garnish and Serve: Top each cupcake with a fresh peach slice, a drizzle of honey, and optionally, edible flowers or mint leaves for a beautiful presentation and added flavor.
Notes
- Use ripe peaches for the best flavor in the puree.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute the honey in the batter for maple syrup for a different sweetness profile.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal taste.
