Ingredients
Scale
For the Cupcakes:
1 cup all-purpose flour (or gluten-free flour substitute)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/4 cup honey
1/2 cup whole milk (or dairy-free alternative)
1 teaspoon vanilla extract
2 cups fresh peaches, diced
For the Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
For the Topping:
1 cup peach slices
1 tablespoon honey (for drizzling)
1/2 cup crushed graham crackers
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the honey, milk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced peaches.
- In another bowl, mix the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Fill each cupcake liner halfway with batter, add a spoonful of cream cheese filling, then top with more batter to cover.
- Bake for 18–22 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Allow cupcakes to cool completely.
- Top with fresh peach slices, drizzle with honey, and sprinkle with crushed graham crackers before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes