Go Back

Honey Peach Cream Cheese Cupcakes

Soft, buttery vanilla cupcakes swirled with a creamy honey cream cheese mixture and topped with fresh diced peaches for a delightful summer treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Make sure it is properly measured.
  • 1 cup sugar
  • 0.5 cups unsalted butter, softened Should be pliable but not melty.
  • 2 large eggs Add one at a time.
  • 0.5 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
For the Honey Cream Cheese Swirl
  • 8 ounces cream cheese, softened Should be blended smoothly.
  • 0.5 cups honey To sweeten the cream cheese.
For Garnish
  • 1 fresh peach, diced Top the cupcakes just before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, cream together the softened butter and sugar until fluffy.
  3. Add the eggs gradually, one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla extract until uniform and creamy.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
Make Honey Cream Cheese Swirl
  1. In another bowl, beat the softened cream cheese with honey until smooth and spreadable.
  2. Add a spoonful of the honey-cream cheese mixture to each cupcake and gently swirl using the spoon tip.
Baking
  1. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  2. Allow them to cool completely before topping with diced fresh peach.

Notes

Store leftover cupcakes in the refrigerator in a covered container. Let sit out before serving for best texture.