Description
Delightful cupcakes featuring a creamy honey peach cream cheese filling, 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
- 1/4 cup Honey
- 1/2 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 cups Fresh peaches, diced
- 8 ounces Cream cheese, softened
- 1/4 cup Granulated sugar (for filling)
- 1 large Egg yolk
- 1 teaspoon Vanilla extract (for filling)
- 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). Line your muffin tin with cupcake liners.
- Mix flour, baking powder, and salt in a bowl. Stir until combined.
- Beat softened butter and sugar until creamy—light and fluffy.
- Incorporate the eggs, one at a time. Add in honey, milk, and vanilla extract; stir gently.
- Add the dry mixture to the wet ingredients, folding until just combined.
- Fold in diced peaches, taking care not to overmix.
- Spoon batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- While cooling, prepare the cream cheese filling. Beat cream cheese and sugar until smooth. Add egg yolk and vanilla; mix until creamy.
- Slice the top off each cupcake, fill with cream cheese, and replace tops.
- Garnish with peach slices, drizzle with honey, and sprinkle crushed graham crackers before serving.
Notes
These cupcakes can be frozen for later enjoyment. Use room temperature ingredients for better results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg