Honey Peach Cream Cheese Cupcakes

Ingredients:

FOR THE CUPCAKES:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or regular milk with 1/2 teaspoon vinegar or lemon juice)
• 1/2 cup diced peaches (fresh, frozen, or canned, drained well)

FOR THE FILLING:

• 4 oz cream cheese, softened
• 2 tablespoons honey
• 1/2 cup finely chopped peaches

FOR THE CREAM CHEESE FROSTING:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons honey, to taste

OPTIONAL GARNISH:

• Thin peach slices
• Honey drizzle

PREPARATION:

STEP 1: PREPARE THE CUPCAKES

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the diced peaches.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

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STEP 2: MAKE THE FILLING

1. In a small bowl, beat the cream cheese and honey until smooth.
2. Stir in the finely chopped peaches. Chill until ready to use.

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STEP 3: MAKE THE FROSTING

1. Beat the cream cheese and butter together until creamy.
2. Gradually add the powdered sugar, beating until smooth.
3. Mix in the vanilla extract and honey. Adjust sweetness to taste.

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STEP 4: ASSEMBLE THE CUPCAKES

1. Once the cupcakes are cooled, use a knife or cupcake corer to remove a small portion from the center of each cupcake.
2. Fill each hole with about 1 teaspoon of the peach cream cheese filling.
3. Pipe or spread the frosting over the top of each cupcake.

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STEP 5: GARNISH AND SERVE

1. Garnish each cupcake with a thin slice of peach and a drizzle of honey, if desired.
2. Serve and enjoy these delectable treats!

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Why You’ll Love This Recipe

• Sweet and Tangy: A perfect balance of honey sweetness and tangy cream cheese.
• Peach Perfection: Bursts of juicy peach in every bite.
• Showstopper: Beautiful presentation that’s ideal for gatherings.

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Pro Tips

1. Peach Options: If fresh peaches aren’t available, use frozen (thawed) or canned peaches (well-drained).
2. Make Ahead: Bake the cupcakes and prepare the filling and frosting a day in advance. Assemble before serving.
3. Storage: Store in an airtight container in the refrigerator for up to 3 days.

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These Honey Peach Cream Cheese Cupcakes are a delightful treat that will have everyone coming back for seconds—and thirds!