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Peach & Honey Cheesecake Cupcakes

Peach & Honey Cheesecake Cupcakes
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Golden peach chunks nestled atop velvety cheesecake filling create these irresistible cupcakes that taste like summer in every bite. The honey-sweetened cream cheese base delivers rich, smooth decadence while fresh peaches add a bright, juicy contrast.

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ½ cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 2 cups fresh peaches, diced
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each liner.
  3. Bake the crusts for 5 minutes, then remove and let cool completely.
  4. Beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes.
  5. Add honey and beat until combined, then add eggs one at a time, mixing just until incorporated.
  6. Gently fold in vanilla extract, sour cream, flour, and salt until just combined.
  7. Divide the filling evenly among the prepared crusts, filling each liner about ¾ full.
  8. Bake for 18-22 minutes until the centers are set but still slightly jiggly when shaken.
  9. Turn off the oven and prop the door open slightly, letting the cupcakes cool in the oven for 30 minutes.
  10. Refrigerate for at least 2 hours before adding the peach topping.

Notes

  • Room temperature cream cheese is crucial.
  • Press crusts firmly with a flat tool.
  • Check doneness with the jiggle test.
  • Use fresh lemon juice for peach topping.
  • Cool gradually to prevent cracks.
  • Chill overnight for best flavor.

Find it online: https://www.sweethomecook.com/peach-honey-cheesecake-cupcakes/