These creamy honey peach cream cheese cupcakes are a delightful treat! Soft and fluffy, they blend sweet peaches with rich cream cheese for a perfect bite every time.
Trust me, these cupcakes make everyone smile! I love enjoying them with a cup of tea. The honey adds just the right touch of sweetness—so good you might not want to share! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cupcakes. You can swap in a gluten-free flour blend if needed. Just make sure it’s a 1:1 substitute for best results!
Peaches: Fresh peaches give the best flavor! If they aren’t in season, canned peaches work too—just drain them well. You can also try apricots for a different twist.
Cream Cheese: A must for the frosting! If you want a lighter option, try using mascarpone. It has a similar texture but a slightly different taste.
Honey: This sweetener adds a lovely flavor. Maple syrup is a good alternative if you’re looking for a change.
How Do You Get Light and Fluffy Cupcakes?
The key to fluffy cupcakes is in the creaming method! Start by beating the butter and sugar together until light and airy. This adds air to the mixture, helping the cupcakes rise well.
- Beat the butter and sugar on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Be sure not to overmix when you combine the wet and dry ingredients—mix just until incorporated!
Let your cupcakes cool completely before frosting them to ensure the cream cheese frosting doesn’t melt! Enjoy these delightful treats! 🍰
How to Make Creamy 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
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh peaches, peeled and diced (or canned peaches, drained)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups powdered sugar
For Garnish (optional):
- Thin peach slices or small peach chunks
- Drizzle of honey
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 18-22 minutes for baking, and some cooling time for the cupcakes. You’ll want to allow at least an hour for them to cool completely before frosting. So, set aside about 1.5 – 2 hours in total to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start off by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make clean-up easy and to give your cupcakes a lovely finish!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder for a good rise. Once mixed, set it aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy—this usually takes about 3-4 minutes. It’s the secret to soft cupcakes!
4. Add Eggs and Vanilla:
Now, add in the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract to add a lovely flavor to your cupcakes.
5. Combine Dry and Wet Ingredients:
Next, it’s time to mix! Alternate adding the dry flour mixture and the milk to the butter mixture, starting and finishing with the flour. Mix just until everything is combined; you don’t want to overmix it!
6. Fold in the Peaches:
Gently fold in the diced peaches with a spatula. This adds wonderful flavor and bits of fruit to each bite!
7. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This gives them room to rise without overflowing.
8. Bake in the Oven:
Place the muffin tin in the oven and bake for 18-22 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, they’re ready!
9. Cool the Cupcakes:
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is crucial for preventing the frosting from melting!
10. Make the Cream Cheese Frosting:
While the cupcakes cool, it’s time to make the frosting. In a large bowl, beat the softened cream cheese and butter until smooth. Then mix in the honey and vanilla extract until combined.
11. Add the Powdered Sugar:
Gradually add the powdered sugar, beating until the frosting is light and fluffy. This frosting is the perfect balance of sweet and creamy!
12. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them! Spread a generous layer of the honey cream cheese frosting on each cupcake.
13. Add the Finishing Touches:
If you’d like, garnish your cupcakes with thin slices of peach or small peach chunks, and a drizzle of honey for an extra sweet touch.
14. Serve and Enjoy:
Now, it’s time to dig in! Serve your delicious creamy honey peach cream cheese cupcakes and enjoy the smiles they bring! 😊
FAQ for Creamy Honey Peach Cream Cheese Cupcakes
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain any excess liquid before dicing. This helps prevent the cupcakes from becoming soggy.
How Long Do Leftover Cupcakes Last?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. To enjoy them at their best, allow them to come to room temperature before serving.
Can I Make the Cupcake Batter Ahead of Time?
Yes, you can prepare the cupcake batter a few hours in advance. Keep it covered in the fridge until you’re ready to bake. Just be sure to give it a gentle stir before filling your cupcake liners.
What If I Don’t Have Cream Cheese for the Frosting?
If you don’t have cream cheese, you can substitute it with Greek yogurt for a healthier option, or use whipped cream for a lighter frosting. Just mix in a bit of powdered sugar and honey to maintain sweetness and a creamy texture.
