These Honey Peach Cream Cheese Cupcakes are sweet and fluffy, with a lovely peachy flavor in every bite. The cream cheese frosting adds a nice twist that’s oh-so-creamy!
Making these cupcakes is a fun way to use fresh peaches. I love how they brighten up my dessert table! Plus, they are perfect for sharing, but good luck not eating them all yourself! 🍑
Key Ingredients & Substitutions
Flour: All-purpose flour is great for a tender cupcake. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend to achieve similar results.
Fresh Peaches: Fresh peaches offer the best flavor. You can use canned peaches, but make sure to drain and chop them well. If peaches are out of season, you can substitute with other fruits like apricots or plums.
Butter: Unsalted butter gives control over salt content. If you’re looking for a dairy-free version, use a plant-based butter instead! It works well for both the cupcakes and the frosting.
Cream Cheese: Regular cream cheese is ideal, but if you want a lighter version, try using reduced-fat cream cheese. For a non-dairy option, look for vegan cream cheese products available in most stores.
How Can I Ensure My Cupcakes Are Soft and Fluffy?
Getting the right texture in your cupcakes is key. Here are some tips to achieve that soft and fluffy result:
- Make sure your butter is truly softened; it should be at room temperature. Cold butter doesn’t blend well with sugar.
- Don’t overmix the batter. Mix just until the ingredients are combined to avoid tough cupcakes.
- When folding in the peaches, do it gently to keep the air in the batter.
- Check for doneness by inserting a toothpick. If it comes out clean, they’re ready. Overbaking will make them dry!
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh peaches, peeled and finely chopped
- 2 tbsp honey
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Optional: additional small peach slices or honey drizzle for garnish
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of preparation time and about 20 minutes of baking time. Allow additional time for the cupcakes to cool before frosting, so plan for about 1 hour total. A little patience leads to delicious rewards!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, line a 12-cup muffin tin with cupcake liners. This will keep your cupcakes nice and neat!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or whisk until the mixture becomes light and fluffy. This should take about 2-3 minutes!
4. Add Eggs and Flavor:
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air. Then, stir in the vanilla extract and honey for added sweetness.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes fluffy!
6. Fold in the Peaches:
Gently fold in the finely chopped peaches into the batter. The goal is to evenly distribute the peach bits without breaking them down too much.
7. Fill the Cupcake Liners:
Using a spoon or an ice cream scoop, divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows room for them to rise!
8. Bake the Cupcakes:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
9. Cool Them Down:
Once baked, remove the cupcakes from the oven. Let them sit in the tin for about 5 minutes, then take them out and transfer them to a wire rack to cool completely.
10. Prepare the Frosting:
While the cupcakes are cooling, you can make the cream cheese frosting! In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
11. Sweeten it Up:
Add honey and vanilla extract to the cream cheese mixture, mixing thoroughly until combined. Then, gradually add the sifted powdered sugar, beating until the frosting is light and fluffy.
12. Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a spatula to frost the tops generously with the cream cheese frosting.
13. Add a Finishing Touch:
If you like, garnish your frosted cupcakes with small peach slices or a drizzle of honey for an extra touch of sweetness and decoration!
14. Enjoy Your Treat!
Now, serve your Honey Peach Cream Cheese Cupcakes to friends and family, or enjoy them yourself! Their sweet, creamy flavors are sure to delight everyone.
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture. Chop them finely before folding them into the batter to ensure even distribution of flavor.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For the best taste and texture, let them sit at room temperature for about 15 minutes before serving again.
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day ahead and store them in an airtight container. Just frost them on the day you plan to serve them for the freshest flavors!
What if I Don’t Have Honey?
If you don’t have honey, you can substitute it with maple syrup or agave syrup in both the cupcake batter and the frosting. The flavor will differ slightly, but it will still be delicious!
