Honey Peach Cream Cheese Cupcakes That Scream Summer Delight Recipe
These Honey Peach Cream Cheese Cupcakes are a perfect summer treat, combining moist, fluffy cupcakes bursting with fresh juicy peaches and a luscious cream cheese filling. Topped with honey-drizzled peach slices and crunchy graham crackers, these cupcakes offer a delightful balance of creamy, sweet, and fruity flavors that scream summer delight.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cupcakes
- 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, 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)
For the Cream Cheese Filling
- 8 ounces Cream cheese, softened
- 1/4 cup Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
Optional Toppings
- 1 cup Peach slices (for garnish)
- 1 tablespoon Honey (for drizzle)
- 1/2 cup Crushed graham crackers (for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
- Prepare the cream cheese filling: In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy. Set this aside for later use.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, which ensures a tender cupcake texture.
- Add eggs and flavoring: Incorporate the eggs one at a time, mixing well after each addition to fully incorporate them. Then stir in the honey and vanilla extract to add sweetness and aroma.
- Combine wet and dry ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overmixing, which can make cupcakes tough.
- Fold in peaches: Gently fold in the diced fresh peaches to distribute them evenly throughout the batter without breaking them down.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling about halfway. Drop a teaspoon of cream cheese filling into the center of each, and then cover with more batter until each liner is about two-thirds full.
- Bake the cupcakes: Place the muffin pan in the oven and bake for 18–22 minutes, or until the cupcake tops are golden and a toothpick inserted into the cake (avoiding the cream cheese center) comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Add optional toppings: Once cooled, optionally top each cupcake with fresh peach slices, drizzle honey over them, and sprinkle crushed graham crackers for extra texture and flavor.
Notes
- Use ripe peaches for the best flavor and sweetness in your cupcakes.
- Softened butter and cream cheese make mixing easier and result in a smoother batter and filling.
- To keep cupcakes moist, avoid overbaking and check doneness starting at 18 minutes.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Dairy-free milk such as almond or oat milk can be used as a substitute for whole milk.
- The cream cheese filling adds a creamy surprise inside the cupcakes, so resist the urge to skip it!
- The optional toppings add a nice decorative touch but can be omitted if preferred.
Keywords: Honey peach cupcakes, cream cheese filling, summer cupcakes, fresh peach dessert, honey dessert recipes
