Ingredients
Scale
- For the Honey Peach Swirl:
- 1 cup fresh or canned peaches, finely diced (drained if canned)
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
- For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish (Optional):
- Fresh peach slices
- Drizzle of honey
Instructions
- Prepare the Honey Peach Swirl: In a small saucepan, combine diced peaches, honey, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until peaches soften. Stir in the cornstarch slurry and cook for another minute until the mixture thickens. Remove from heat and let cool completely.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Fill Liners and Swirl: Divide the cupcake batter evenly among the 12 prepared liners, filling each about two-thirds full. Drop small dollops of the cooled honey peach swirl onto the top of each cupcake. Use a toothpick or small knife to gently swirl the peach mixture into the batter.
- Bake Cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: While cupcakes cool, prepare the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, a cup at a time, mixing on low speed until combined, then increasing to medium-high until fluffy. Beat in the vanilla extract and a pinch of salt.
- Frost and Garnish: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top. Garnish with fresh peach slices and an extra drizzle of honey if desired. Serve immediately or store.
Notes
For best results, ensure all cold ingredients (butter, eggs, milk, cream cheese) are at room temperature. This helps achieve a smooth batter and creamy frosting. Do not overmix the cupcake batter, as this can lead to tough cupcakes. For a stronger peach flavor, you can gently mash some of the peaches in the swirl mixture. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15-20 minutes before serving for optimal flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg