These Honey Peach Cream Cheese Cupcakes are a sweet treat that will make your taste buds dance! They feature soft cupcakes made with fresh peaches and a creamy honey-infused frosting.
They’re perfect for summer gatherings or just a cozy afternoon at home. I love how the peach flavor shines through, making each bite feel like a warm hug. 🍑❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cupcakes. If you need a gluten-free option, you can use a gluten-free blend, which usually works well in baking.
Fresh Peaches: Fresh is best for flavor, but if they’re out of season, you can use canned peaches. Just make sure to drain them well. I find that frozen peaches can also work if thawed and drained properly.
Honey: This adds sweetness to the frosting and gives a lovely flavor. If you’re vegan or want a different option, maple syrup can substitute honey in the frosting.
Cream Cheese: For a lighter version of the frosting, you could use Greek yogurt or a dairy-free cream cheese. I love the richness of cream cheese though; it pairs beautifully with honey!
How Do I Make Sure My Cupcakes Don’t Stick to the Pan?
Preventing cupcakes from sticking is so important for easy removal! Here are some tips:
- Line the muffin tin with cupcake liners. This provides a barrier that will help lift out the cupcakes.
- If you’re not using liners, consider greasing the pan with butter or non-stick spray. Make sure to cover the edges well!
- Let the cupcakes cool in the tin for about 5 minutes, then gently remove them. This prevents tearing.
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 diced
For the Honey Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup honey
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and an additional 20–22 minutes to bake. After baking, allow the cupcakes to cool for about 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting. Total time to enjoy these sweet treats is around 1 hour!
Step-by-Step Instructions:
1. Preparing the Oven and Muffin Tin:
First things first! Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures your cupcakes will pop right out after they’re baked and cooled!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps combine the leavening agent evenly with the flour. Once mixed, set it aside for later!
3. Creaming Butter and Sugar:
In a large bowl, use an electric mixer to beat together the softened butter and sugar until the mixture is light and fluffy—this should take about 3-4 minutes. The fluffier, the better!
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time, ensuring you beat well after each addition. Don’t forget to stir in the vanilla extract for a lovely sweet aroma!
5. Combining Ingredients:
Now, it’s time to gradually add the dry ingredients and milk to the butter mixture. Start and end with the dry ingredients. Mix until just combined; we don’t want to overmix here!
6. Folding in Peaches:
Gently fold in the diced fresh peaches. This will give your cupcakes that delicious peachy flavor throughout!
7. Filling the Cupcake Liners:
Carefully divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows room for them to rise without overflowing.
8. Baking Time!
Place the muffin tin in the oven and bake for 18–22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
9. Cooling the Cupcakes:
Once baked, allow the cupcakes to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here!
10. Making the Frosting:
While the cupcakes cool, let’s whip up the frosting! In a large bowl, beat together the softened cream cheese and butter until you get a nice smooth texture.
11. Adding Flavor:
Next, mix in the honey and vanilla extract until everything is nicely combined. It should smell divine!
12. Sweetening the Frosting:
Gradually sift in the powdered sugar, beating until your frosting is fluffy and spreadable. It’s time for the magic!
13. Frosting the Cupcakes:
Once your cupcakes have fully cooled, it’s time to frost them! You can either pipe the frosting on for a pretty look or just spread it over the top.
14. Adding a Special Touch:
If you’re feeling fancy, garnish each cupcake with small peach slices or a drizzle of honey on top. Makes it extra special!
15. Serve and Enjoy!
Finally, serve these delightful cupcakes to family and friends, or keep them all for yourself! Enjoy every delicious bite!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh?
Absolutely! If fresh peaches aren’t available, canned peaches work just fine. Just make sure to drain and pat them dry to avoid excess moisture in your batter.
What Should I Do If My Cupcakes Are Too Dense?
If your cupcakes come out too dense, they might have been overmixed or not baked long enough. Make sure to mix the batter just until combined and check for doneness with a toothpick in the center before removing them from the oven.
How to Store Leftover Cupcakes?
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. For the best taste, let them come back to room temperature before enjoying!
Can I Make the Frosting Ahead of Time?
Yes, you can make the frosting a day ahead and store it in the fridge. Just let it come to room temperature and give it a quick beat before spreading it on the cupcakes to restore its fluffiness.
