These Honey Peach Cream Cheese Cupcakes are a sweet treat you won’t want to miss! Fluffy cake topped with creamy frosting made from real peaches is simply delightful.
They’re great for any occasion, and trust me, the flavor is like a warm hug on a plate. I love serving them at parties—everyone wants the recipe! 🍑
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for a good cupcake structure. If you want a gluten-free option, you can substitute it with a gluten-free baking blend.
Fresh Peaches: Fresh, ripe peaches add wonderful flavor. If they’re out of season, you can use canned peaches, just make sure they are well-drained and chopped. Frozen peaches work well too, but thaw and drain them first.
Cream Cheese: Provides the rich creaminess in the frosting. If you prefer something lighter, you can use Greek yogurt or mascarpone cheese, but it will alter the flavor a bit.
Honey: Adds natural sweetness. If you’re strictly avoiding sugar, consider using maple syrup or agave nectar instead, but this may change the texture slightly.
How Do You Ensure Fluffy Cupcakes?
Making sure your cupcakes turn out light and fluffy is all about technique! Here’s what to focus on:
- **Cream the Butter and Sugar:** Beat them together until it’s light in color and fluffy. This incorporates air for a nice rise.
- **Don’t Overmix:** After adding the dry ingredients and milk, mix just enough to combine. Overmixing can lead to dense cupcakes.
- **Room Temperature Ingredients:** Ensure your butter, eggs, and cream cheese are at room temperature for better blending and fluffiness.
Follow these tips, and you’ll achieve those perfect, fluffy cupcakes every time!
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
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh peaches, peeled and diced (or canned peaches, drained)
For the Honey Peach Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tbsp honey
- 1/4 cup fresh peaches, finely diced or pureed
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take approximately 30 minutes for prep and 18-22 minutes for baking. Once the cupcakes are out of the oven, allow them to cool for about 5 minutes in the tin before transferring them to a wire rack to cool completely. You’ll want to let them cool fully before frosting. In total, plan for about 1 hour and 15 minutes to enjoy these delicious cupcakes!
Step-by-Step Instructions:
1. Preparing the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with cupcake liners. This will help with easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well mixed, then set this bowl aside for later.
3. Creaming Butter and Sugar:
In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process usually takes about 3-4 minutes.
4. Adding Eggs, Honey, and Vanilla:
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Following that, pour in the honey and vanilla extract, stirring until everything is nicely combined.
5. Combining Dry and Wet Ingredients:
Now, it’s time to mix the dry ingredients with the wet. Alternately add the flour mixture and milk to the butter mixture. Start with a portion of the dry ingredients, then add some milk, mixing just until combined each time. Be careful not to overmix!
6. Folding in the Peaches:
Gently fold in the diced peaches, making sure they’re evenly distributed throughout the batter. This gives the cupcakes a lovely fruity flavor!
7. Baking the Cupcakes:
Divide the batter among the cupcake liners, filling each about 2/3 full. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cooling the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Making the Frosting:
For the frosting, beat the softened cream cheese and butter together until it’s smooth and creamy. Then mix in the honey and vanilla extract.
10. Adding Powdered Sugar and Peaches:
Gradually add the powdered sugar one cup at a time, mixing on low speed until each addition is combined. After it’s all in, increase the speed to medium and beat until fluffy. Finally, gently fold in the finely diced or pureed peaches for a delightful flavor.
11. Frosting the Cupcakes:
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake. Get creative with your decoration!
12. Garnishing (Optional):
For an extra touch, garnish your cupcakes with small peach slices or a drizzle of honey just before serving.
Enjoy your delicious Honey Peach Cream Cheese Cupcakes! They’re perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Substitute the Fresh Peaches?
Absolutely! If fresh peaches aren’t available, you can use canned peaches (make sure they’re drained) or frozen peaches that have been thawed and drained. Just chop them into small pieces for the best texture!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you prefer, you can refrigerate them for up to 5 days, but allow them to come to room temperature before enjoying, as this will enhance the flavor.
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just be aware that the texture might differ slightly, but they should still be delicious!
How Can I Make Ahead of Time?
You can bake the cupcakes and frost them up to a day in advance. Store the unfrosted cupcakes in an airtight container at room temperature, and keep the frosting in the fridge until you’re ready to frost. Just let the frosting soften at room temperature before spreading it on the cupcakes.
