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Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes: Your New Summer Fave

These Honey Peach Cream Cheese Cupcakes are a delightful summer treat with sweet and tangy flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup unsalted butter can substitute with dairy-free butter for vegan option
  • 1 cup granulated sugar can be replaced with low-calorie sweetener
  • 8 ounces cream cheese dairy-free alternatives can be used
  • 2 large eggs essential for structure and moisture
  • 1 teaspoon pure vanilla extract recommended for best flavor
  • 1 3/4 cups all-purpose flour whole wheat flour can be substituted
  • 2 teaspoons baking powder ensure freshness for best results
  • 1/2 teaspoon salt enhances flavor balance
  • 1 cup diced fresh peaches frozen peaches may be used if thawed and dried
  • 1/4 cup honey can substitute with maple syrup for different flavor profile
For the Frosting
  • 1 cup powdered sugar other sweeteners can be adjusted as needed
  • 2-3 tablespoons milk almond or oat milk works for dairy-free option

Equipment

  • Muffin tin
  • mixing bowl
  • whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, beat together the butter and sugar until pale and fluffy.
  3. Add softened cream cheese and blend until smooth.
  4. Incorporate eggs one at a time, then mix in vanilla.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually fold the dry mixture into the wet ingredients until just combined.
  7. Fold in diced peaches and honey.
  8. Scoop the batter into cupcake liners, filling them 2/3 full. Bake for 18-20 minutes.
  9. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack.
  10. Whip together powdered sugar and milk until smooth for frosting.
  11. Once cooled, fill each cupcake with cream cheese frosting using a piping bag.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Tips: Ensure room temperature ingredients, avoid over-mixing to maintain a tender crumb, and use fresh peaches for best results.

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