Pink-orange orbs give off a heady floral scent, drawing you towards them, coaxing you to take them home. Slice open for a captivating aurulent center that prompts you to gorge yourself on this golden ambrosia. You consume them and glow with power, but even in your gluttony too many fresh fragrant phenomena wait for attention. They near the cusp of destitution when firm flesh becomes mushy rot. It is not too late. Encapsulate them in a cocoon and send them forth to metamorphosis.

Translation:

You bought way too many peaches and they are about to go bad so you better bake something with them like yesterday.

And by you I mean me.

Peach Cupcakes with Honey Cream Cheese Filling

2 Cups AP Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Kosher Salt
1 Stick Unsalted Butter
1 Cup Vanilla Sugar
2 Eggs, Room Temperature
⅓ Cup Apricot Preserves
½ Cup Almond Milk
2 Tsp. Vanilla Extract
5 Ripe Peaches
¼ Cup Honey
¼ Cup Triple Sec
Large Granule Sugar (Optional)

Honey Cream Cheese Filling
1 Package Cream Cheese, Room Temperature
¼ Cup Honey
1 Tsp. Vanilla
1 Tbs. Triple Sec

Preheat the oven to 350°F
Line two muffin tins with cupcake papers
This makes about 24

Remove the pit from the peaches, dice up and place in a bowl – You can remove the skin if you want, but I keep it on for two reasons: I like it and I’m lazy
Cover the peaches with the honey and triple sec and set aside

Sift together flour, baking soda, baking powder, and salt
Cream butter and vanilla sugar
Add apricot preserves, almond milk, eggs, and vanilla extract
Fold in the soaked peaches
Scoop into muffin tins

To make the cream cheese filling, beat together cream cheese, honey, vanilla, and triple sec

Place about a teaspoon size of filling in the middle of each future cupcake
If you are feeling fancy, sprinkle some large granule sugar on top
Bake for 20 minutes

As the cupcake bakes, the cream cheese will settle into the cupcake, the edges enveloped by the cake, leaving the top peeking out.

The majority of people I have met and conversed with for some reason do not care for the word moist. I do not care. It is a word and it is the most effective way of describing something with just the right amount of saturation. I do not think saying “this damp cupcake was delicious” sounds appetizing or pleasant.

So. With the risk of dampening the spirits of anyone who condemns the “M”word…

This summery cupcake tastes divine, features a perfectly moist center, and it is awesome.