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Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes are soft vanilla cupcakes filled with a sweet honey-peach cream cheese center and bits of juicy peaches in every bite. Perfectly simple, fruity, and full of flavor!
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Prep Time 1 hour
Cook Time 25 minutes
Resting Time: 20 minutes
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method

Ingredients
  

For the Cupcakes:
  • 1½ 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
  • ½ cup buttermilk or milk + ½ tsp vinegar or lemon juice
  • ½ cup diced peaches fresh, frozen, or canned – just drain them well
For the Filling:
  • 4 oz cream cheese softened
  • 2 tablespoons honey
  • ½ cup finely chopped peaches

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Muffin tin
  • Cupcake liners
  • Spatula

Method
 

Preheat & Prep
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make the Filling
  1. In a small bowl, stir together the cream cheese, honey, and chopped peaches until smooth. Set it aside while you make the batter.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter & Sugar
  1. In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add in the eggs one at a time, mixing well after each, then stir in the vanilla.
Combine Wet & Dry
  1. Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Don’t overmix—just stir until combined.
Add Peaches
  1. Gently fold in the diced peaches.
Fill & Add Cream Cheese Center
  1. Spoon a little cupcake batter into each liner—about ⅓ full. Add a small scoop (about 1 teaspoon) of the cream cheese filling in the center, then cover with more batter until liners are about ¾ full.
Bake
  1. Bake for 20-25 minutes, or until a toothpick comes out clean (avoid poking directly in the center to miss the filling). resting time 20 munite, Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.