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–+ servings
Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes for Sweet Summer Bliss

Enjoy Honey Peach Cream Cheese Cupcakes, perfect for summer gatherings with gluten-free and lower-sugar options.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Use 1-to-1 gluten-free blend for gluten-free.
  • 1 cup granulated sugar Substitute with a sugar-free liquid sweetener like agave for lower-sugar version.
  • 1/2 cup unsalted butter Room-temperature preferred; can substitute with vegan butter for dairy-free.
  • 2 large eggs Use flax-egg (1 tbsp ground flax + 3 tbsp water) for vegan.
  • 1/2 cup whole milk Can replace with almond or oat milk for dairy-free.
  • 1 teaspoon vanilla extract Opt for fresh vanilla bean for richer taste.
  • 2 teaspoons baking powder Be sure it’s gluten-free if using gluten-free flour.
  • 1/4 teaspoon salt Balances sweetness and enhances flavor.
For the Frosting
  • 8 oz cream cheese Vegan cream cheese can substitute for dairy-free frosting.
  • 1/4 cup honey Substitute with maple syrup for vegan alternative.
  • 2 cups powdered sugar Sifted to avoid lumps.
For Topping
  • 1 cup peach halves Can be swapped with ripe nectarines or frozen peach purée if out of season.

Equipment

  • muffin tin
  • Mixing bowl
  • Electric mixer
  • Spatula
  • measuring cups
  • measuring spoons
  • Piping bag

Method
 

Step-by-Step Instructions for Honey Peach Cream Cheese Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, cream together unsalted butter and granulated sugar for about 3 minutes until light and fluffy.
  3. Add eggs one by one, mixing well after each. Stir in the vanilla extract.
  4. In a separate bowl, mix all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients and fold until just combined.
  5. Fill the lined muffin cups about two-thirds full with batter and bake for 18-20 minutes until a toothpick inserted comes out clean.
  6. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the frosting by beating together cream cheese, unsalted butter, powdered sugar, honey, and vanilla until smooth and creamy.
  8. Frost each cupcake generously with the cream cheese frosting using a spatula or piping bag.
  9. Drizzle peach glaze over frosted cupcakes and garnish with fresh peach slices or a dusting of powdered sugar.

Nutrition

Serving: 1cupcakeCalories: 270kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use room-temperature ingredients for better blending, avoid over-mixing, and allow cupcakes to cool completely before frosting.

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