These Honey Peach Cream Cheese Cupcakes are a sweet treat that dazzles with a fruity twist! The creamy frosting pairs perfectly with the juicy peach flavor.
Honestly, who can resist a cupcake with a hint of honey? I love serving these during summer gatherings—they’re a refreshing delight! 🍑
Key Ingredients & Substitutions
All-purpose flour: This is the base for our cupcakes. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking flour instead!
Fresh peaches: The star of this recipe! If you can’t find fresh peaches, you could substitute with canned peaches (drain them well) or even applesauce for a different twist.
Honey: Adds sweetness and flavor. If you’re aiming for a vegan option, use maple syrup or agave syrup instead of honey.
Cream cheese: It gives the frosting its rich and tangy flavor. For a lighter option, you can use a low-fat cream cheese or Greek yogurt for a different texture!
What’s the Best Way to Mix the Batter for Cupcakes?
Getting the perfect cupcake texture is all about how you mix your ingredients. Mix too much and your cupcakes could turn out dense! Here’s how to do it right:
- First, cream your butter and sugar until fluffy. This incorporates air, making your cupcakes light.
- When adding eggs, make sure to mix one at a time for even blending.
- Alternate adding dry and wet ingredients. Start and finish with the dry ingredients to help keep it from getting too wet.
- Finally, gently fold in the peaches at the end to avoid breaking them up too much.
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 milk
- 1 cup fresh peaches, peeled and finely chopped
- 2 tbsp honey
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- Optional: small peach slices or honey drizzle for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 18-22 minutes to bake, plus some time for cooling the cupcakes before frosting. Overall, you should set aside about 1 hour to make and decorate these delicious cupcakes!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). While it heats up, line a 12-cup muffin tin with cupcake liners so you’re ready to fill them with your cupcake batter!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help ensure everything is evenly distributed in the batter. Set this bowl aside for now!
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This step is key for a nice texture in your cupcakes!
4. Add Eggs and Flavors:
Next, add the eggs to the butter mixture one at a time, making sure to beat well after each addition. After that, mix in the vanilla extract and honey for that sweet, delicious flavor!
5. Combine Dry and Wet Ingredients:
Now, it’s time to combine the dry ingredients and the wet ingredients. Gradually add the flour mixture to the butter mixture, alternating it with the milk. Start and end with the dry ingredients, and mix until everything is just combined. You don’t want to over-mix!
6. Fold in Peaches:
Gently fold in the chopped peaches with a spatula. This way, you’ll keep the peaches intact and evenly distribute them throughout the batter.
7. Fill Cupcake Liners:
Carefully divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. This allows space for them to rise without overflowing while baking!
8. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes. Insert a toothpick into the center of a cupcake; if it comes out clean, they’re ready to cool!
9. Cool Before Frosting:
Once baked, take them out and let the cupcakes cool completely on a wire rack. This step is important so the frosting doesn’t melt when you apply it!
10. Make the Frosting:
In another bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually add the powdered sugar while beating, until everything is light and fluffy. Finally, mix in the vanilla extract and honey.
11. Frost the Cupcakes:
When the cupcakes are completely cool, go ahead and frost them generously with the cream cheese frosting. Use a knife or a piping bag for a fun presentation!
12. Garnish and Serve:
If desired, garnish each cupcake with a small peach slice or a drizzle of honey to make them extra special. Now you’re ready to enjoy your delightful Honey Peach Cream Cheese Cupcakes!
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can use canned peaches! Just make sure to drain them well and chop them into small pieces to avoid excess moisture in your batter.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. Just be sure to keep the topping intact to maintain their freshness. You can also freeze them for up to a month—just make sure they are well wrapped!
Can I Make the Frosting Without Cream Cheese?
Absolutely! You can make a buttercream frosting or even a whipped cream frosting as an alternative. Just mix equal parts of softened butter and powdered sugar, adding vanilla and a little milk until you reach your desired consistency!
What Can I Substitute for Honey?
If you’re looking for a substitute for honey, maple syrup or agave syrup works well. They will add a similar sweetness but with their own unique flavors!
