These honey peach cream cheese cupcakes are a sweet treat that brings smiles to all! With creamy frosting and juicy peach bites, each cupcake is like a tiny bite of summer.
I love how easy these cupcakes are to whip up! They fill the kitchen with a lovely smell, and I can’t resist sneaking a taste of the creamy topping. What’s not to love? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cupcakes. If you’re gluten-free, feel free to use a 1:1 gluten-free flour blend.
Fresh Peaches: Fresh peaches add a delicious fruity flavor. Canned peaches can work in a pinch, just drain and chop them well. In winter, try using frozen peaches—let them thaw and then chop.
Cream Cheese: Use full-fat cream cheese for the best frosting texture. If you’re looking for a lighter option, Neufchâtel cheese is a great substitute and will work well in the frosting.
Honey: Honey gives the cupcakes and frosting a natural sweetness. Maple syrup is a suitable alternative, especially if you want a different flavor.
How Do I Ensure My Cupcakes Rise Perfectly?
The key to fluffy cupcakes is properly creaming the butter and sugar. Start with softened butter; this allows air to incorporate into the mixture.
- Beat butter and sugar until light and fluffy, which usually takes about 3-5 minutes.
- Don’t skip the eggs; adding them one by one helps maintain airiness. Make sure to mix well after each addition.
- Be careful not to over-mix once you add the dry ingredients. Mixing until just combined keeps the cupcakes soft.
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
- 1 cup fresh peaches, peeled and finely chopped
- 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
Optional Garnish:
- Thin slices of fresh peach
- Drizzle of honey
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation, and it requires an additional 18-22 minutes for baking. You’ll want to let the cupcakes cool completely before frosting, so overall, set aside about 1 hour for everything (including cooling time). It’s totally worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with cupcake liners to get ready for the batter.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mix is essential for the right cupcake texture, so make sure everything is combined well. Set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-5 minutes—take your time for that perfect texture!
4. Add Eggs and Flavor:
Add the eggs to the butter mixture one at a time. Beat well after each addition to ensure they’re mixed in thoroughly. Then pour in the vanilla extract and honey, mixing until everything is smoothly combined.
5. Combine Wet and Dry Ingredients:
Now, it’s time to mix! Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until everything is combined. Be careful not to overmix!
6. Add the Peaches:
Gently fold in the finely chopped peaches to the batter, making sure they’re evenly distributed so every bite has that sweet peach flavor.
7. Pour into Liners:
Using a spoon or an ice cream scooper, divide the batter evenly into your lined cupcake tin, filling each liner about 2/3 full for the perfect rise.
8. Bake:
Bake in your preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Just keep an eye on them towards the end since oven times can vary!
9. Cool Completely:
Once baked, remove the cupcakes from the oven. Let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
10. Make the Frosting:
While the cupcakes are cooling, let’s whip up that creamy frosting! In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar while mixing, and finish with the honey and vanilla extract until everything is well-combined and fluffy.
11. Frost the Cupcakes:
Once the cupcakes are completely cool, use a knife or a piping bag to generously frost them with the cream cheese frosting. It’s your time to be creative!
12. Add the Finishing Touch:
For a beautiful touch, garnish each cupcake with a thin slice of fresh peach and a light drizzle of honey if you like. It makes them look fancy and delicious!
13. Serve and Enjoy:
Now for the best part: share these delightful honey peach cream cheese cupcakes with family and friends, or keep them all to yourself! Enjoy this sweet, creamy, and fruity treat!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can use canned peaches if fresh ones aren’t available! Just make sure to drain them well and chop them finely to avoid excess moisture in the batter.
How Should I Store Leftover Cupcakes?
Leftover cupcakes can be stored in an airtight container in the fridge for up to 3 days. If you prefer, you can freeze them (without frosting) for up to 2 months. Just thaw in the fridge before frosting and serving.
Can I Make These Cupcakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure it’s a blend that contains xanthan gum for the best texture.
How Do I Keep the Frosting from Melting?
To prevent the cream cheese frosting from melting, keep the cupcakes refrigerated until ready to serve, especially on warm days. This will help maintain the frosting’s structure.