Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, mix the butter and sugar until creamy.
- Add the eggs, honey, milk, and vanilla extract. Mix until well combined.
- Gradually fold in the flour, baking powder, and salt until everything is smooth.
- Gently stir in the diced peaches.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick comes out clean.
Topping
- While the cupcakes cool, beat the cream cheese, sugar, egg yolk, and vanilla extract in another bowl until fluffy and smooth.
- Once the cupcakes are cool, add the cheesecake mixture on top.
- Top with peach slices, a drizzle of honey, and a sprinkle of crushed graham crackers.
Notes
For an extra fluffy texture, ensure your butter is at room temperature. These cupcakes keep well in the fridge for about 3-4 days. You can also prepare and freeze the cupcake base ahead of time for convenience.
