Description
Soft, moist cupcakes filled with juicy peaches and a creamy, lightly sweetened cream cheese center, topped with a drizzle of honey for a floral finish.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup diced fresh peaches (peeled)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 egg yolk
- 1/2 tsp vanilla extract (for filling)
- Optional: Extra peach slices
- Optional: Drizzle of honey
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream the butter, sugar, and honey until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Stir in the sour cream, then gradually add the dry ingredients until just combined.
- Gently fold in the diced peaches.
- In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.
- Fill each cupcake liner halfway with batter, add a spoonful of cream cheese filling, then top with more batter if needed.
- Bake for 20–24 minutes, until the tops are golden and a toothpick comes out clean from the cake portion.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top with a peach slice and drizzle with honey, if desired.
Notes
- Use ripe but firm peaches to avoid mushy texture.
- Canned or frozen peaches can be used if fresh are unavailable.
- Do not overfill the liners to keep the cream cheese centered.
- For variation, try adding cinnamon, nuts, or a honey glaze.
- Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
