These Honey Peach Cream Cheese Cupcakes are a sweet treat! With fluffy cream cheese and juicy peach bits, they are perfect for any dessert lover.
Trust me, the honey glaze makes these cupcakes extra special. I can’t resist grabbing one right after they come out of the oven—delish! 😋
Making these cupcakes is so easy! Just mix everything up, bake, and enjoy the lovely peachy sweetness. They’re a hit at any gathering!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cupcakes, giving them structure. If you want a gluten-free version, you can use a gluten-free flour blend.
Fresh peaches: Fresh ones add a delightful sweetness. If peaches aren’t in season, you can use canned peaches (make sure to drain them well) or even diced apricots for a different twist!
Butter: Unsalted butter is preferred for better control of salt content. In a pinch, you could swap it with a plant-based butter or coconut oil for a dairy-free option.
Cream cheese: This provides the creamy frosting. If you want a lighter frosting, you can use Greek yogurt instead, or for a vegan option, try a dairy-free cream cheese substitute.
How Do I Ensure My Cupcakes Are Perfectly Moist?
The key to moist cupcakes is not overmixing the batter. After adding the dry ingredients, mix just until combined. It’s also crucial to use room temperature ingredients—they blend better, keeping your batter light.
- Preheat the oven and line your muffin tin carefully.
- Alternate adding wet and dry ingredients to keep the batter from getting dense.
- Be careful not to overbake! Start checking at 18 minutes. If the toothpick comes out clean, they’re done.
Letting them cool completely before frosting will keep the cream cheese from melting, ensuring a perfect finish!
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 Frosting:
- 4 oz cream cheese, softened
- ¼ cup honey (plus extra for drizzling)
- 1 cup powdered sugar
- ½ tsp lemon juice (optional, for frosting)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare and about 20 minutes to bake, plus additional cooling time before frosting. Total time including cooling: around 1 hour.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This will keep your cupcakes from sticking and make cleanup easy!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the ingredients and gives your cupcakes a nice rise when baking.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add the Eggs and Vanilla:
One at a time, beat in the eggs to the butter mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract to add that lovely flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix just until everything is combined; be careful not to overmix!
6. Fold in the Peaches:
Gently fold the diced peaches into the batter using a spatula. This adds a wonderful burst of peach flavor to each cupcake!
7. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cupcakes:
Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Frosting:
In a mixing bowl, beat the softened cream cheese with honey until smooth. Then, gradually add the powdered sugar and lemon juice (if using) and continue to mix until creamy and spreadable.
10. Frost the Cupcakes:
Once the cupcakes are completely cool, frost each one generously with the honey cream cheese frosting using a knife or piping bag for a nice finish!
11. Drizzle with Honey:
For an extra touch of sweetness, drizzle a little honey over the frosted cupcakes just before serving. It not only looks beautiful but adds a lovely flavor too!
12. Serve and Enjoy:
Enjoy your moist, peachy, honey-flavored cupcakes with friends and family. They’re sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well to remove excess moisture before folding them into the batter. Fresh is best, but frozen will work in a pinch!
How Should I Store Leftovers?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. Allow the cupcakes to sit at room temperature for a bit before enjoying them for the best texture.
Can I Make These Cupcakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend you choose includes a binding agent, like xanthan gum, for the best results.
Is It Possible to Make the Frosting in Advance?
Yes, you can make the honey cream cheese frosting a day in advance. Just store it in an airtight container in the refrigerator. When ready to use, let it sit at room temperature for a bit to soften before frosting your cupcakes.
