Barth Bakery
Apr 6, 20122 min
Updated: Aug 14, 2021
These tender, light cupcakes combine the fresh sweetness of juicy peaches and the tang of cream cheese to create a delicious spring or summertime treat. Brown sugar in the batter and frosting highlights the delicious peach flavor of these moist and fluffy cupcakes that are perfect for summertime celebrations.
Makes about 24 cupcakes
2 cups cake flour
1 cup all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
¾ cup unsalted butter, room temperature
⅔ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
2 Tbsp honey
1 ½ cups full-fat buttermilk
3 large peaches, peeled, cored, and chopped
16 oz cream cheese, softened
4 Tbsp unsalted butter, softened
½ cup light brown sugar, packed
2 tsp pure vanilla extract
2 Tbsp honey
Preheat oven to 350°F. Line a cupcake pan with paper liners.
In a medium-sized bowl, sift together the flours, baking powder, baking soda, and salt; set aside.
Using an electric mixer, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Then add the vanilla and honey, and mix well to combine.
Gently stir in the buttermilk, followed by the dry ingredients, and mix well to incorporate.
Gently fold in the peaches using a rubber spatula.
Evenly divide the batter among the cupcake liners, and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
In a large bowl, combine the cream cheese, butter, brown sugar, and vanilla. Beat with an electric mixer until the mixture starts to stiffen, and then add the honey. Continue to beat until light and fluffy, being careful not to overmix.
Pipe or spread the frosting on top of the cooled cupcakes and decorate as desired.
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