Honey Peach Cream Cheese Cupcakes: A Summer Symphony
A sophisticated summer cupcake featuring honey-sweetened cake, fresh peach chunks, and a velvety cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 large eggs, room temperature
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely diced fresh peaches
- 8 oz cream cheese, chilled
- 1/4 cup softened butter
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin.
- Cream butter and honey until pale and fluffy.
- Beat in eggs one at a time until smooth.
- Sift and fold in cake flour, baking powder, and salt.
- Gently fold in diced peaches.
- Fill liners 2/3 full and bake for 18-22 minutes.
- Cool completely on a wire rack.
- Beat cream cheese and butter, then blend in powdered sugar.
- Pipe frosting onto cooled cupcakes.