Yum, that sounds amazing! Here’s a recipe for Honey Peach Cream Cheese Cupcakes—they’re light, fruity, creamy, and just the right amount of sweet. Perfect for spring or summer vibes.
🍑 Honey Peach Cream Cheese Cupcakes
🧁 Cupcake Ingredients:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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⅓ cup honey
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¼ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or Greek yogurt
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½ cup finely diced fresh peaches (peeled)
🧁 Optional Add-In:
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½ tsp ground cinnamon (for a warm twist)
🧁 Cream Cheese Frosting Ingredients:
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8 oz cream cheese, softened
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¼ cup unsalted butter, softened
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3 tbsp honey
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2 cups powdered sugar
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½ tsp vanilla extract
👩🍳 Instructions:
1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sweeteners:
In a large bowl, beat the butter, honey, and sugar together until light and fluffy (about 2-3 minutes).
4. Add Eggs & Vanilla:
Add the eggs one at a time, beating well after each. Stir in the vanilla.
5. Alternate Dry & Wet:
Mix in the flour mixture in three parts, alternating with the sour cream. Begin and end with the flour.
6. Add Peaches:
Gently fold in the diced peaches.
7. Bake:
Scoop the batter into the cupcake liners (fill about ⅔ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
🧁 Frosting Time:
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In a mixing bowl, beat the cream cheese and butter until smooth.
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Add honey and vanilla, beat to combine.
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Gradually add powdered sugar, mixing until smooth and fluffy.
✨ Decorating Tips:
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Pipe or spread the frosting on cooled cupcakes.
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Garnish with a small peach slice, drizzle of honey, or edible flowers for a fancy finish.
