Description
Delightful vanilla cupcakes filled with a creamy, tangy cream cheese center, topped with honey-roasted peaches and a drizzle of honey glaze. Perfect for summer gatherings or a sweet treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/4 cup honey
- 2 large ripe peaches, peeled and diced
- 1 tablespoon butter
- 1 tablespoon honey (for glaze)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in dry ingredients alternately with milk, beginning and ending with flour.
- Fill each cupcake liner half full. In a small bowl, mix cream cheese and 1/4 cup honey until smooth. Drop a teaspoon of cream cheese mixture into the center of each cupcake. Top with remaining batter to cover.
- Bake for 18-22 minutes or until a toothpick inserted into the cake part comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- While cupcakes cool, melt 1 tablespoon butter in a skillet over medium heat. Add peaches and cook until softened, about 3-4 minutes. Drizzle with 1 tablespoon honey and stir to coat.
- Top each cooled cupcake with a spoonful of honey-roasted peaches and a drizzle of additional honey if desired.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cinnamon to the peach topping. The cream cheese filling may sink slightly during baking, which is normal.