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Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with honey and vanilla extract until smooth and creamy. Set aside.
Make the Cupcake Batter:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream the butter with honey and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla.
Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet, alternating with the buttermilk. Stir until just combined, then gently fold in the diced peaches.
Assemble the Cupcakes:
Spoon the batter into liners, filling each halfway. Add a generous spoonful of the cream cheese filling to the center, then cover with a bit more batter.
Bake:
Bake for 18–20 minutes, or until a toothpick inserted into the cake (not the center filling) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve and Garnish:
Garnish with fresh peach slices and a light drizzle of honey if desired. Serve at room temperature.
Serving and storage tips:
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