Description
These Honey Peach Cream Cheese Cupcakes offer a delightful summer flavor with a molten peach filling. They combine a classic cupcake base with a sweet and tangy twist, perfect for any occasion.
Ingredients
Scale
- 120 g (1 cup) All-Purpose Flour: Provides structure for a tender crumb.
- 5 g (1 tsp) Baking Powder: Leavens for a light and airy texture.
- 2 g (½ tsp) Salt: Enhances flavors and balances sweetness.
- 115 g (½ cup) Unsalted Butter, Softened: Creates a tender and flavorful base.
- 150 g (¾ cup) Granulated Sugar: Adds sweetness and contributes to texture.
- 2 Large Eggs: Binds ingredients and adds richness.
- 60 ml (¼ cup) Whole Milk: Adds moisture and smoothness.
- 30 ml (2 tbsp) Honey: Natural sweetener with a floral note.
- 1 tsp (5 ml) Vanilla Extract: Enhances the overall flavor.
- 120 g (1 medium) Diced Peach: Adds fresh peach flavor.
- 115 g (½ cup) Cream Cheese, Softened: Creates creamy pockets within the cupcake.
- 200 g (1 cup) Diced Fresh Peach: Forms the star of the molten filling.
- 30 ml (2 tbsp) Honey: Sweetens the peach filling.
- 15 ml (1 tbsp) Lemon Juice: Brightens the peach filling.
- 10 g (1 tbsp) Cornstarch: Thickens the peach filling.
- 225 g (8 oz) Cream Cheese, Softened: Base for the luscious frosting.
- 60 g (¼ cup) Unsalted Butter, Softened: Adds richness to the frosting.
- 200 g (1½ cups) Powdered Sugar, Sifted: Provides sweetness and a light texture.
- 30 ml (2 tbsp) Honey: Infuses the frosting with honey flavor.
- 1 tsp (5 ml) Vanilla Extract: Enhances the frosting’s flavor.
- 30 g (¼ cup) Sliced Almonds, Toasted: Adds a crunchy garnish.
- Honey Drizzle: For a glossy finish.
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and line a muffin tin with liners.
- Make Peach Filling: Simmer diced peaches, honey, and lemon juice until softened.
- Thicken Filling: Add cornstarch slurry to the peach mixture and cook until thickened. Cool completely.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt.
- Cream Butter & Sugar: Beat butter and sugar until light and fluffy.
- Add Eggs & Flavorings: Mix in eggs, honey, and vanilla.
- Alternate Wet & Dry: Gradually add flour mixture and milk, beginning and ending with flour.
- Fold in Peach & Cream Cheese: Gently fold in diced peach and cream cheese.
- Fill & Seal: Fill liners, create a well, add filling, and cover with batter.
- Bake: Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool: Let cool in tin for 10 minutes, then transfer to a wire rack.
- Make Frosting: Beat cream cheese and butter, then add powdered sugar, honey, and vanilla.
- Frost & Garnish: Frost cupcakes, drizzle with honey, and sprinkle with almonds.
Notes
Ensure the peach filling is completely cooled before adding it to the batter to maintain a molten center. Don’t overmix the batter to avoid tough cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg