🧁 Honey Peach Cream Cheese Cupcakes Recipe

Meal Time Suggestion: Perfect for afternoon tea, dessert after lunch, or a picnic treat.

🍽️ Servings: 12 cupcakes

⏱️ Prep Time: 25 minutes | Cook Time: 18–22 minutes | Chill Time (optional): 1 hour

🔥 Calories: ~280 kcal per cupcake (varies by portion size)

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Ingredients

For the cupcake batter:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (113g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• ¼ cup (85g) honey

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk

• ¾ cup (125g) fresh peaches, peeled and finely chopped (or canned, well-drained)

For the cream cheese filling:

• 6 oz (170g) cream cheese, softened

• ¼ cup (30g) powdered sugar

• 1 tbsp honey

• 1 tsp lemon juice (optional, for tang)

For optional honey glaze:

• 2 tbsp honey

• 1 tbsp warm water

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Instructions

1. Preheat the oven:

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper cupcake liners.

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2. Make the cream cheese filling:

1. In a small bowl, beat the cream cheese until smooth.

2. Add powdered sugar, honey, and lemon juice. Beat until fluffy and well combined.

3. Set aside or refrigerate while preparing the batter.

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3. Make the cupcake batter:

1. In a medium bowl, whisk together flour, baking powder, and salt.

2. In a large bowl, cream the softened butter with sugar and honey until light and fluffy (about 2–3 minutes using a hand mixer).

3. Add eggs one at a time, beating well after each. Stir in vanilla extract.

4. Add dry ingredients to the wet mixture in two batches, alternating with the milk. Mix until just combined (don’t overmix).

5. Fold in the chopped peaches gently with a spatula.

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4. Assemble the cupcakes:

1. Spoon about 1 tablespoon of batter into each cupcake liner.

2. Add 1 teaspoon of cream cheese filling in the center of each.

3. Top with more batter until each liner is about ¾ full, making sure the cream cheese is covered.

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5. Bake:

1. Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted (off-center to avoid the cream cheese) comes out clean.

2. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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6. Optional honey glaze:

1. Mix honey and warm water together.

2. Brush over the cooled cupcakes for a shiny finish and extra honey flavor.

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✅ Tips & Tricks:

• Don’t overfill cupcake liners — ¾ full is ideal for a nice dome.

• Make sure cream cheese is softened to avoid lumps in the filling.

• Use fresh, ripe peaches for best flavor. If using canned, drain thoroughly and pat dry.

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🌱 Energy-Saving Tips:

• Bake during cooler times of day to avoid running both oven and air conditioning.

• Batch-bake other desserts or dishes while the oven is on to maximize efficiency.

• Let cupcakes cool naturally at room temperature instead of using refrigeration right away.

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👩‍👧‍👦 Who will love this?

• Kids and adults alike who enjoy fruity, lightly sweet treats.

• Perfect for summer parties, school events, or sharing with neighbors.

• Great for those who enjoy soft, moist cupcakes with a surprise creamy center.