These Honey Peach Cream Cheese Cupcakes are like a sweet hug in dessert form! With fluffy cupcakes filled with juicy peaches and topped with creamy honey frosting, they are simply delightful.
Making them is a breeze, and the smell of peaches baking is unbeatable! I love serving these at gatherings; they always bring smiles (and a little drool) to the table. 🍑
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cupcakes structure. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Fresh Peaches: Fresh peaches add moisture and natural sweetness. If out of season, you can use canned peaches (drained well) or even substitute with nectarines for a similar flavor.
Cream Cheese: This gives the frosting its rich and tangy flavor. If you’re after a lighter option, you can use low-fat cream cheese or Greek yogurt, which will alter the flavor slightly but still be creamy.
Honey: Honey sweetens the frosting and adds a floral note. Maple syrup or agave nectar are good substitutes if you want a different flavor profile.
How Do You Get the Best Texture for Your Cupcakes?
A key to moist and fluffy cupcakes is creaming your butter and sugar well! This allows air to incorporate into the mix, helping your cupcakes rise beautifully. Here’s how:
- Ensure the butter is soft but not melted. It should easily hold an indent.
- Beat the butter and sugar together for about 3-4 minutes until light and fluffy.
- Don’t overmix the batter once you’ve added the flour, as this can make them tough. Just mix until combined.
Lastly, ensure your cupcakes cool completely before frosting them to keep the frosting from melting. Enjoy making these delightful treats!
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 pure vanilla extract
- ½ cup whole milk
- 1 cup fresh peaches, finely chopped (peeled if desired)
For the Honey Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 18-22 minutes to bake. After that, you’ll want to let them cool for about 30 minutes before frosting. All in all, you can expect about an hour for baking and cooling before you dive into these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep those delicious cupcakes looking pretty!
2. Mix the Dry Ingredients
In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 ½ tsp of baking powder, and ¼ tsp of salt. Give it a good whisk to mix everything well, then set it aside.
3. Cream the Butter and Sugar
In a large mixing bowl, take your softened butter (½ cup) and granulated sugar (¾ cup) and beat them together until the mixture is light and fluffy. This should take about 3-4 minutes – it’s worth the effort!
4. Add the Eggs and Vanilla
Next, add the eggs one at a time, making sure to beat well after each addition. Then stir in your 1 tsp of pure vanilla extract until everything is combined.
5. Combine Everything
Now, it’s time to combine the dry ingredients and the milk (½ cup). Start by adding a third of the dry mixture, then half the milk, and continue alternating. Make sure to start and end with the dry ingredients. Mix until just combined; no need to overdo it!
6. Fold in the Peaches
Gently fold in the finely chopped peaches (1 cup) so they’re spread out evenly in the batter.
7. Fill the Muffin Tin
Using a spoon or a scoop, divide the cupcake batter evenly among the prepared liners, filling each about 2/3 full.
8. Bake!
Pop the muffin tin into the oven and bake for 18-22 minutes. They’re ready when a toothpick inserted into the center comes out clean. Take a moment to enjoy the lovely peachy aroma filling your kitchen!
9. Cool the Cupcakes
Once baked, remove them from the oven and let them cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely—this will take about 30 minutes.
10. Make the Frosting
While the cupcakes are cooling, whip up your honey cream cheese frosting! In a bowl, beat together the softened cream cheese (8 oz) and softened butter (½ cup) until creamy and smooth. Then gradually add the powdered sugar (1 ½ cups), mixing until light and fluffy. Finally, mix in the honey (2 tbsp) and vanilla extract (1 tsp).
11. Frost the Cupcakes
Once your cupcakes are completely cool, generously frost them with the creamy honey frosting. You can use a knife for a rustic look or a piping bag for something fancier!
12. Garnish (Optional)
For a pretty touch, garnish your cupcakes with thin slices of fresh peach or a light drizzle of honey before serving.
Enjoy your luscious Honey Peach Cream Cheese Cupcakes! They’re sure to be a hit with everyone!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Frozen Peaches Instead of Fresh Ones?
Yes, you can use frozen peaches! Just make sure to thaw them completely and pat them dry with paper towels before adding them to the batter. This will help prevent excess moisture in your cupcakes.
How Should I Store Leftover Cupcakes?
To store any leftovers, place them in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best taste and texture!
Can I Make the Frosting Ahead of Time?
Absolutely! You can make the honey cream cheese frosting a day in advance. Just store it in an airtight container in the refrigerator. When you’re ready to frost the cupcakes, let it soften at room temperature for about 30 minutes.
What Can I Substitute for Cream Cheese in the Frosting?
If you want a lighter alternative, you can use Greek yogurt or mascarpone cheese instead of cream cheese. Keep in mind that this will slightly alter the flavor and texture of the frosting, making it a bit less tangy.
