Honey Peach Cream Cupcakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour, sifted
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
1/2 cup honey (raw, unfiltered preferred)
05 -
1/2 cup butter, softened
06 -
1/2 cup sugar
07 -
2 large eggs, room temperature
08 -
1 teaspoon vanilla extract
09 -
1 cup peaches, finely diced (fresh or canned)
10 -
1/2 cup milk
→ Cream Cheese Frosting
11 -
8 oz cream cheese, softened
12 -
1/4 cup butter, softened
13 -
3 cups powdered sugar, sifted
14 -
2 tablespoons honey
15 -
1 teaspoon vanilla extract
16 -
2 tablespoons peach puree (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
02 -
Whisk flour, baking powder, and salt in a medium bowl.
03 -
Cream butter, sugar, and honey until light and fluffy (3-4 minutes).
04 -
Beat in eggs one at a time, then mix in vanilla extract.
05 -
Alternate adding dry ingredients and milk to the wet mixture.
06 -
Gently fold in diced peaches.
07 -
Divide batter among cupcake liners, filling them 2/3 full.
08 -
Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely.
09 -
Beat cream cheese and butter until smooth.
10 -
Mix in honey and vanilla. Gradually add powdered sugar and beat until fluffy.
11 -
Add peach puree for extra flavor (optional).
12 -
Frost cooled cupcakes. Garnish with peach slices or a drizzle of honey.
13 -
Store cupcakes in the refrigerator for up to 3 days.
# Notes:
01 -
For best results, bring eggs and butter to room temperature before using.
02 -
Use fresh or high-quality canned peaches for the best flavor.