Honey Peach Cream Cheese Cupcakes

These delightful cupcakes combine the sweet, natural flavors of peaches and honey in both the cupcake batter and the frosting. Perfect for any occasion!

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Yield
Makes 12–14 cupcakes

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Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup honey
• 1/3 cup peach puree (made from frozen peaches, thawed)
• 1/3 cup buttermilk, at room temperature

For the Honey Peach Cream Cheese Frosting:

• 8 oz cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 1/2 cups powdered sugar, sifted
• 2 tablespoons peach puree (made from frozen peaches, thawed)
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Optional Garnish:

• Thin peach slices or peach puree drizzle

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Instructions

Step 1: Prepare the Peach Puree

1. Thaw 1 1/2 cups of frozen peaches. Blend until smooth to make a puree.
2. Strain the puree through a fine mesh sieve to remove any fibers, if desired. Set aside.

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Step 2: Make the Cupcakes

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and honey.
5. Mix in the peach puree.
6. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
7. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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Step 3: Make the Frosting

1. In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy (about 2–3 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
3. Add the peach puree, honey, and vanilla extract. Beat until the frosting is light, fluffy, and smooth.

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Step 4: Frost the Cupcakes

1. Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.
2. Garnish with thin peach slices or a drizzle of peach puree, if desired.

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Nutritional Information (Approx. per 1 cupcake | 12 cupcakes total)

Calories: 320 | Protein: 4g | Carbohydrates: 42g | Fiber: 1g | Net Carbohydrates: 41g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 180mg | Sugars: 28g | Glycemic Index: Medium

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Kitchen Tips

1. Puree Consistency: Ensure the peach puree is smooth and not too watery to avoid altering the frosting texture.
2. Room Temperature Ingredients: Using room-temperature butter, eggs, and cream cheese ensures smooth mixing and better texture.
3. Honey Flavor: Adjust the honey in the frosting for your preferred level of sweetness.
4. Storage: Store cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.
5. Freezing Option: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.

Enjoy these moist, peach-infused cupcakes with the perfect balance of honey sweetness and creamy frosting!