Description
Moist and tender cupcakes infused with a concentrated honey-peach puree and topped with a tangy, velvety cream cheese frosting.
Ingredients
Scale
- 1/2 cup fresh peach puree (reduced)
- 1/2 cup honey
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Simmer diced peaches with a tablespoon of honey until thick and jammy, then let cool.
- Cream together softened butter and honey until pale and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- Sift together flour, baking powder, and salt; fold into the wet ingredients until just combined.
- Gently swirl in the cooled peach puree.
- Bake in lined cupcake tins at 350°F for 18-22 minutes or until a toothpick comes out clean.
- Whip cream cheese, butter, and powdered sugar until stiff peaks form.
- Pipe frosting onto completely cooled cupcakes and garnish with fresh peach slices.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American