Ingredients
Scale
- 1 cup All-purpose flour (Substitute with gluten-free flour for a gluten-free option.)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter (Softened.)
- 1 cup Granulated sugar
- 2 large Eggs (Best at room temperature.)
- 1/4 cup Honey
- 1/2 cup Whole milk (Can substitute with any dairy-free milk.)
- 1 teaspoon Vanilla extract
- 2 cups Fresh peaches (Diced, use ripe peaches for best results.)
- 8 ounces Cream cheese (Softened.)
- 1/4 cup Granulated sugar (For cream cheese filling)
- 1 large Egg yolk (For cream cheese filling)
- 1 teaspoon Vanilla extract (For cream cheese filling)
- 1 cup Peach slices (For garnish.)
- 1 tablespoon Honey drizzle
- 1/2 cup Crushed graham crackers (For topping.)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs and honey; mix well.
- Gradually add dry ingredients to the wet mixture, alternating with whole milk. Stir in vanilla and diced peaches until just combined.
- Fill muffin tins two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean.
- While baking, prepare the cream cheese filling by mixing cream cheese, sugar, egg yolk, and vanilla until smooth.
- Once cooled, cut out the centers of each cupcake to fill with cream cheese mixture and top with peach slices, crushed graham crackers, and honey drizzle.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg