These delightful Honey Peach Cream Cheese Cupcakes combine lush flavors of ripe peaches with creamy goodness, perfect for summer gatherings.

Scale

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

½ cup cream cheese, full-fat

⅓ cup milk

1 cup finely diced ripe peaches

1 tsp vanilla extract

Preheat your oven to 350°F (175°C).
Line a standard cupcake tray with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
Gradually add the eggs one at a time, mixing well after each addition. Blend in the cream cheese until fully integrated.
Alternate adding the flour mixture and milk to the butter mixture, mixing until just combined.
Gently fold in the diced peaches.
Spoon the batter into the prepared liners, filling each about 2/3 full.
Bake for 18-20 minutes, testing for doneness with a toothpick.
Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

For a lighter texture, avoid overmixing the batter. Store cupcakes in an airtight container for up to 2 days.

Keywords: cupcakes, summer dessert, peach dessert, cream cheese cupcakes