Get ready for a treat with these Creamy Peach and Honey Cheesecake Cupcakes! They’re soft, fluffy, and topped with a sweet peach filling that’s just delightful, like a hug in cupcake form!
Honestly, who can resist that combo of cheesecake and juicy peaches? They’re perfect for sharing (or not—no judgment here!) and are super easy to whip up for any occasion.
Key Ingredients & Substitutions
All-purpose flour: This forms the base of the cupcakes. If you’re gluten-sensitive, try using a gluten-free flour blend. It can work just as well in this recipe.
Butter: Unsalted butter is recommended for control over the salt level. If you need a dairy-free option, coconut oil or a dairy-free butter substitute can work well.
Cream cheese: Cream cheese gives the cheesecake filling a rich and creamy texture. You can use Neufchâtel cheese for a lighter option or dairy-free cream cheese if you’re vegan.
Peaches: Fresh peaches make a delicious topping. If they’re out of season, canned peaches in juice or frozen peaches (thawed) would be great substitutes. Just make sure to drain them well.
How Can I Make Sure My Cupcakes Rise Perfectly?
The key to fluffy cupcakes is having your ingredients at room temperature—especially butter and eggs. Cold ingredients can cause the batter to toughen. Here’s how to ensure perfect rise:
- Make sure to properly cream the butter and sugar until it’s light and fluffy, which adds air for leavening.
- Don’t overmix when adding dry ingredients; mix just until combined for a tender texture.
- Always check your oven temperature with an oven thermometer for accuracy.
How to Make Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Cupcake Base:
- 1 1/2 cups all-purpose flour
- 1 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
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Peach Topping:
- 2 ripe peaches, peeled and diced
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prep and about 20-22 minutes to bake the cupcakes. After baking, allow time for cooling and chilling in the refrigerator for at least an hour. Altogether, you should plan for around 2 hours before you can enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin tin with cupcake liners. This will keep your cupcakes nice and neat!
2. Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, cream together the softened butter and sugar using a mixer until it’s light and fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients alternately with the milk to this mixture, starting and ending with the dry ingredients. Just mix until everything is combined; don’t worry if there are a few lumps!
3. Prepare the Cheesecake Filling:
In another bowl, beat the softened cream cheese until it’s smooth. Add the granulated sugar, egg, and vanilla, mixing until everything is creamy and well blended.
4. Fill the Cupcake Liners:
Spoon about 1 tablespoon of the cupcake batter into each liner. On top of that, add about 1 tablespoon of the cheesecake filling. Use a toothpick to gently swirl them together, creating a pretty marbled effect. Don’t worry about it being perfect!
5. Bake the Cupcakes:
Now, place the muffin tin in the oven and bake for 18-22 minutes. Check if the cupcakes are done by inserting a toothpick; it should come out clean. The cheesecake part might be slightly moist, and that’s okay!
6. Make the Peach Topping:
While the cupcakes are baking, prepare the peach topping. In a small saucepan, combine the diced peaches, honey, and lemon juice. Cook this mixture over medium heat, stirring occasionally until the peaches soften, about 5-7 minutes. If it’s too runny, stir in the cornstarch slurry and cook for another minute or two until thickened. Set it aside to cool.
7. Assemble and Chill:
After baking, allow the cupcakes to cool completely. Once cooled, spoon the peach and honey mixture generously over each cupcake. For the best flavor and texture, chill them in the fridge for at least an hour before serving.
Enjoy your luscious creamy peach and honey cheesecake cupcakes! They’re perfect for any occasion or just a sweet treat for yourself!
FAQ about Creamy Peach and Honey Cheesecake Cupcakes
Can I Substitute Fresh Peaches with Canned or Frozen Peaches?
Absolutely! If fresh peaches aren’t available, feel free to use canned peaches (in juice, drained) or frozen peaches (thawed and drained). Just make sure to cut them into small pieces for the topping to maintain a good texture.
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the cupcakes from getting soggy, store the peach topping separately and add it just before serving.
Can I Make the Cupcakes Ahead of Time?
Yes, you can prepare the cupcakes a day in advance! Just bake them, let them cool completely, and store them in an airtight container. Top with the peach mixture on the day you plan to serve them for the freshest taste.
What Should I Do If My Cupcakes Sink in the Middle?
If your cupcakes sink, it could be due to overmixing the batter or opening the oven door too early. Make sure to mix until just combined and keep the oven closed for the first 15 minutes of baking to maintain the heat. If they do sink, they may still taste great—just add a bit more peach topping to camouflage!
