Ingredients
Scale
- 1 cup fresh peaches, peeled and pureed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup honey
- 1/4 cup milk
- Optional garnishes: sliced peaches, honey drizzle, fresh mint
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Puree the peeled fresh peaches until smooth.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Stir in the peach puree until evenly combined.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- In a separate bowl, beat cream cheese and honey until smooth.
- Fill cupcake liners about 2/3 full with batter. Drop a spoonful of cream cheese mixture into each and swirl gently.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Notes
- Ensure peaches are peeled and pureed well for smooth cupcakes.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Decorate with fresh peach slices and honey drizzle for a stunning presentation.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg