Description
These cupcakes feature a moist base infused with honey and fresh peaches, topped with creamy cheese frosting, making them an ideal dessert for any gathering.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 2 ripe peaches, peeled and diced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- Fresh peach slices for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and honey.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced peaches gently.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the cream cheese and powdered sugar until smooth, then spread or pipe onto cooled cupcakes.
- Garnish with fresh peach slices and serve.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For a variation, try adding chopped nuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 4g