Description
Soft and fluffy vanilla cupcakes filled with juicy fresh peaches and topped with a smooth, tangy cream cheese frosting. These Peach Cream Cheese Cupcakes are perfectly balanced, lightly sweet, and full of summery flavor in every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and diced
- ½ cup whole milk
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
- Gently fold in the diced peaches.
- Divide the batter evenly among the liners, filling each about two thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Beat the cream cheese until smooth and creamy, then spread or pipe onto the cooled cupcakes.
- Garnish with additional peach slices if desired and serve.
Notes
- Make sure all refrigerated ingredients are at room temperature before mixing.
- Pat diced peaches dry if they are very juicy to prevent excess moisture in the batter.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Peach Cream Cheese Cupcakes, peach cupcakes, cream cheese frosting cupcakes, summer dessert, fruit cupcakes