Peach & Honey Cheesecake Cupcakes
Peach & Honey Cheesecake Cupcakes are delightful confections that combine creamy cheesecake with fresh peaches and honey, perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces softened cream cheese
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 fresh peaches, diced
- powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir well until the mixture resembles wet sand.
- Evenly distribute the crumb mixture into the bottom of each cupcake liner, pressing down firmly to create a crust base.
- In another bowl, beat the softened cream cheese until smooth. Gradually add honey and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing well after each addition. Ensure the mixture is fluffy and well blended.
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- Pour the cheesecake batter over the crust in each liner, filling them about three-quarters full.
- Bake in the preheated oven for about 18-20 minutes, or until the centers are set.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to wire racks to cool completely.
- If desired, dust the tops with powdered sugar before serving.
Notes
Ensure cream cheese is at room temperature for easy blending. Store cupcakes in an airtight container in the fridge for up to four days.