Tender vanilla cupcakes filled with juicy honeyed peaches and topped with a sweet cream cheese swirl—perfect for summer parties, brunch, or anytime you want a fruity, creamy treat.
Author:Ella
Prep Time:15 minutes
Cook Time:18–22 minutes
Total Time:40 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1 cup ripe peaches, peeled and diced (or thawed, drained frozen peaches)
2 tablespoons honey
4 oz cream cheese, softened
2 tablespoons powdered sugar
Optional: 1/2 teaspoon lemon zest or a pinch of cinnamon
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Mix in the dry ingredients, alternating with milk, until the batter is smooth.
Fold in diced peaches and honey until just combined.
Divide batter among cupcake liners, filling about two-thirds full.
In a small bowl, beat cream cheese, powdered sugar, and an extra drizzle of honey until smooth. Drop a small spoonful on each cupcake and swirl lightly with a toothpick.
Bake for 18–22 minutes, until a toothpick comes out clean. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add culinary lavender or cinnamon for variation.
Use firm, ripe peaches or well-drained canned/frozen peaches.
Make mini cupcakes by adjusting bake time to 12–14 minutes.
Store in the fridge up to 3 days; bring to room temp before serving.
Swirling the cream cheese is optional but adds visual and textural appeal.