These Honey Peach Cream Cheese Cupcakes are a sweet treat! Soft cupcakes filled with peachy goodness and creamy frosting make every bite special. Plus, they smell amazing while baking!
Honestly, I can’t resist the sweet peaches on top! They look fancy but are super easy to make. I always bring these to parties, and they disappear in no time—everyone loves them! 🍑
Key Ingredients & Substitutions
Fresh Peaches: Using ripe peaches is key for maximum flavor! If peaches aren’t in season, canned or frozen peaches can be used, just be sure to drain extra liquid. I often prefer the taste of fresh fruits for this recipe.
Cream Cheese: Regular cream cheese works best for frosting. If you’re looking for a lighter option, consider using whipped cream cheese or Greek yogurt for a tangy twist, but the texture will differ.
Honey: Honey adds a unique sweetness. If you have dietary restrictions, agave syrup or maple syrup can be substituted, but adjust the sweetness to your taste.
Butter: Unsalted butter is preferred for better control of salt content. If you’re dairy-free, coconut oil or a plant-based butter works too, but the taste will vary slightly.
How Do I Make Sure My Cupcakes Rise Well?
To achieve beautifully risen cupcakes, consider these tips:
- **Measure Flour Correctly:** Avoid packing flour into the measuring cup. Use a spoon to lightly scoop flour into the cup, then level it off for accurate measurement.
- **Fresh Ingredients:** Ensure your baking powder is fresh. If it’s been open for a while, test it by adding a bit to hot water—if it bubbles vigorously, it’s still good.
- **Don’t Overmix:** When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
These simple steps will give you fluffy, light, and tasty cupcakes every time!
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh peaches, peeled and diced
- 2 tbsp honey
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp honey
- 1 tsp vanilla extract
For Garnish:
- Thin slices or small chunks of fresh peach
- A drizzle of honey (optional)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of hands-on preparation time, plus an additional 18-22 minutes of baking time. After baking, allow about 10 minutes for cooling before frosting. Enjoy perfectly sweet Honey Peach Cream Cheese Cupcakes in just over an hour!
Step-by-Step Instructions:
1. Preheat and Prepare Pans:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin tin with cupcake liners. This will make it easier to remove and serve your delicious cupcakes later!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps ensure that everything is evenly distributed.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This step adds air into the batter for fluffy cupcakes.
4. Add Eggs and Vanilla:
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until everything is just combined.
5. Combine Wet and Dry:
Next, it’s time to add the dry ingredients to the wet mixture. Do this in three parts, alternating with the milk. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix!
6. Add Peaches and Honey:
Now, gently fold in the diced peaches and 2 tablespoons of honey into the batter. This will give your cupcakes that sweet, fruity flavor.
7. Bake:
Carefully divide the batter evenly into the cupcake liners, filling each about two-thirds of the way full. Bake in your preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean—this means they’re perfectly baked!
8. Cool:
Once baked, let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Patience is key here!
9. Make the Frosting:
While your cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, still mixing, until everything is light and fluffy. Finally, mix in the honey and vanilla extract.
10. Frost Cupcakes:
Once your cupcakes have completely cooled, it’s time to frost them! You can pipe or simply spread the cream cheese frosting on top, however you prefer.
11. Garnish:
For a beautiful finish, decorate each cupcake with thin slices or small chunks of fresh peach. Drizzle a little honey on top for a special touch if you like!
12. Serve:
These sweet Honey Peach Cream Cheese Cupcakes are best enjoyed at room temperature. Share them with friends or keep them all to yourself—they’re a delightful treat you won’t want to miss!
These cupcakes balance the delicate sweetness of honey and peaches with the tangy, silky cream cheese frosting for an utterly delightful dessert experience!
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches! Just ensure they are well-drained to avoid excess moisture in your batter. Fresh peaches usually give the best flavor and texture, but canned can work in a pinch.
How Can I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can be refrigerated for up to a week, but frost them right before serving for the best texture.
Can I Make These Cupcakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that all your other ingredients are gluten-free as well.
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! Before frosting, allow them to cool completely, then wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Thaw them overnight in the fridge before enjoying!
