Ingredients
Scale
- For the Cupcake Base:
- 1½ cups all-purpose flour (substitute with cake flour for lighter texture)
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup whole milk (substitute with buttermilk for tangier flavor)
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, finely diced (about 2 medium peaches)
- For the Cheesecake Filling:
- 8 oz cream cheese, softened (substitute with Neufchâtel for lower fat content)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons peach preserves
- For the Peach Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar
- 2 tablespoons peach puree (from 1 ripe peach)
- ½ teaspoon vanilla extract
- Pinch of salt
- Fresh peach slices for garnish
Instructions
- Prepare Your Kitchen: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then add vanilla extract. Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Fold in Peaches: Gently fold in the diced peaches using a spatula. Toss peaches in 1 tablespoon of flour before adding to prevent them from sinking.
- Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla extract, and peach preserves, mixing until just combined.
- Assemble and Bake: Fill each cupcake liner halfway with batter, add a tablespoon of cheesecake filling in the center, then top with remaining batter. Bake for 22-25 minutes until a toothpick inserted comes out clean.
- Cool Completely: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then mix in peach puree, vanilla, and salt. Beat until light and airy—about 3-5 minutes.
- Frost and Garnish: Once cupcakes are completely cool, pipe or spread frosting on top. Garnish with fresh peach slices just before serving.
Notes
- For optimal flavor, use peaches that yield slightly to gentle pressure and smell fragrant.
- Avoid overmixing the batter to prevent tough, dense cupcakes.
- Ensure all ingredients are at room temperature for proper incorporation.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 2 months.
- For healthier alternatives, try substituting whole wheat pastry flour for half the all-purpose flour, or Greek yogurt for half the cream cheese.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 325
- Sugar: 32g
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
Keywords: peach cheesecake cupcakes, peachy treats, cream cheese frosting, summer dessert, fruit cupcakes
