Honey Peach Cream Cheese Cupcakes: A Sweet, Fruity Delight in Every Bite

Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients.
Stir in the fresh peach puree and honey until the batter is smooth and well combined.
Make the Cream Cheese Filling:

In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Fill the Cupcakes:

Spoon a small amount of the cupcake batter into each muffin cup, filling about one-third of the way.
Add a teaspoon of the cream cheese filling on top of the batter, then cover it with more cupcake batter, filling each cup about 2/3 full.
Gently smooth the top of the batter to cover the cream cheese filling.
Bake the Cupcakes:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean (except for a little cream cheese).
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Make the Honey Glaze:

In a small saucepan, combine the honey, milk (or water), and vanilla extract.
Heat over low heat, stirring until the honey is fully dissolved and the glaze is smooth. Remove from heat and let it cool slightly.
Glaze the Cupcakes:

Once the cupcakes have cooled, drizzle the honey glaze over the top of each one.
Allow the glaze to set before serving.
Serve:

Serve these Honey Peach Cream Cheese Cupcakes as a delightful dessert or treat for any occasion. They’re perfect for summer gatherings, picnics, or any special moment.
Serving and Storage Tips