Honey Peach Cream Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 ½ cups all-purpose flour
02 -
1 ½ teaspoons baking powder
03 -
¼ teaspoon salt
04 -
½ cup unsalted butter, softened
05 -
8 oz cream cheese, softened
06 -
¾ cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
½ cup honey
10 -
½ cup canned peach puree or fresh peaches blended
→ Cream Cheese Frosting
11 -
8 oz cream cheese, softened
12 -
¼ cup unsalted butter, softened
13 -
2 cups powdered sugar
14 -
2 tablespoons honey
15 -
½ teaspoon vanilla extract
16 -
2 tablespoons peach puree (optional, for flavor and color)
→ Garnish
17 -
Peach slices (fresh or canned)
18 -
A drizzle of honey (optional)
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, beat softened butter and cream cheese until smooth and creamy, about 2-3 minutes. Mix in granulated sugar until light and fluffy.
02 -
Add eggs one at a time, beating well after each. Stir in vanilla extract, honey, and peach puree until fully incorporated. Gradually add the dry ingredients, mixing until just combined.
03 -
Divide batter evenly among liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
04 -
Beat cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add powdered sugar, ½ cup at a time, beating until fluffy. Stir in honey and vanilla extract. Mix in peach puree if desired for added flavor and color.
05 -
Frost cooled cupcakes generously using a spatula or piping bag. Garnish each with a peach slice and optional honey drizzle.
# Notes:
01 -
For peak flavor, use ripe peaches when in season. If unavailable, canned puree is a suitable substitute.
02 -
If storing leftovers, refrigerate in an airtight container for up to 3 days.