Description
Delightful cupcakes combining fresh peaches with rich cream cheese frosting, perfect for summer gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1 cup fresh peaches, diced
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter and cream cheese until smooth.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in diced peaches.
- Divide batter into cupcake liners, filling them about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
- For frosting, beat cream cheese with powdered sugar until creamy.
- Frost cooled cupcakes and optionally top with extra diced peaches.
Notes
Best served fresh. Store in an airtight container in the fridge for up to 3-5 days. Freeze unfrosted for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg