Print

Honey Peach Cream Cheese Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful cupcakes filled with juicy peaches and a creamy cream cheese frosting.

Ingredients

Scale
  • 1 cup 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup diced fresh peaches
  • 4 oz cream cheese, softened
  • 1/4 cup honey
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
  3. Cream the softened butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla extract and sour cream.
  4. Combine the dry ingredients with the wet mixture until just combined, then fold in the diced peaches.
  5. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
  6. Create the cream cheese filling by mixing softened cream cheese, honey, and powdered sugar until smooth.
  7. Fill the cooled cupcakes with the cream cheese mixture.
  8. Frost the tops with any remaining cream cheese frosting, if desired.

Notes

Store leftover cupcakes in an airtight container in the fridge for up to three days. They can be frozen without frosting for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/honey-peach-cream-cheese-cupcakes-recipe-2/

Scroll to Top