Description

These Honey Peach Cream Cheese Cupcakes are moist, fruity, and filled with a luscious cream cheese center, making them perfect for summer gatherings or a sweet treat anytime.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup honey
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh peaches, peeled and diced
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tbsp honey (for cream cheese filling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and granulated sugar until light and fluffy. Add honey and mix well.
Add eggs one at a time, then stir in sour cream and vanilla extract.
Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Fold in diced peaches gently.
In a separate bowl, mix cream cheese, powdered sugar, and 1 tbsp honey until smooth.
Fill cupcake liners halfway with batter, add a teaspoon of cream cheese filling in the center, then top with more batter to cover.
Bake for 18–22 minutes or until a toothpick inserted into the cake (not the cream cheese center) comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can use canned peaches if fresh ones are not available—just be sure to drain them well.
These cupcakes taste great chilled, as the cream cheese center firms up nicely in the fridge.
Drizzle extra honey on top before serving for added sweetness.