Description
Moist peach-infused cupcakes with a creamy, tangy cream cheese swirl and a touch of honey sweetness.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup honey
- ½ cup buttermilk
- 1 cup fresh or canned peaches, finely chopped (drained if canned)
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon honey
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and honey.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined. Gently fold in chopped peaches.
- In a separate bowl, beat cream cheese, powdered sugar, honey, and egg yolk until smooth and creamy.
- Fill each cupcake liner two-thirds full with peach batter. Drop a spoonful of cream cheese mixture on top of each, then use a toothpick to gently swirl the cream cheese into the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (the cream cheese may remain slightly moist). Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste. For extra honey flavor, drizzle a little honey over the warm cupcakes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American