# Peach Cupcakes

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

Soft wholemeal cupcakes with juicy nectarine and honey, finished with a honey cream cheese topping.

Servings: 8 · Prep 15 min · Cook 25 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Peach Cupcakes](https://image.fridge.menu/adaptations/8fjrhc62/826479a2fba9579b7b5c0a0fbf4d27b897f48ad6655e0a699cf9f76bd9616b9b.jpg)

## Ingredients

- 150 g [Wholemeal flour](https://fridge.menu/en/i/whole-wheat-flour)
- 225 g Nectarine
- 250 g [Cream cheese](https://fridge.menu/en/i/cream-cheese)
- 60 g [Butter](https://fridge.menu/en/i/butter) — at room temperature
- 140 g [Wildflower honey](https://fridge.menu/en/i/honey)
- 100 g [Peach yoghurt](https://fridge.menu/en/i/yogurt)
- 0.5 tsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 bunch [Mint](https://fridge.menu/en/i/mint) — to taste
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 5 g [Baking powder](https://fridge.menu/en/i/baking-powder)

## Steps

1. Mix the wholemeal flour with the baking powder and a pinch of salt.
2. Beat the soft butter with a mixer, adding 1-2 heaped tablespoons of the flour.
3. When the mixture turns creamy, add the egg and the peach yoghurt.
4. Beat and add 90 g of the wildflower honey (melt if needed).
5. Add the vanilla extract, mint and the remaining flour, and mix until smooth.
6. Wash the nectarines, finely dice 100 g and fold them into the batter.
7. Divide the batter among cupcake cases in a muffin tin.
8. Bake the cupcakes for 25 minutes in an oven preheated to 180°C. (25 min)
9. Remove from the oven and let cool completely.
10. Mix the cream cheese with the remaining wildflower honey and top the cupcakes.
11. Decorate each cupcake with a slice of nectarine.

Published 2026-10-10

https://fridge.menu/en/r/peach-cupcakes-8fjrhc62

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