These Honey Peach Cream Cheese Cupcakes are a sweet treat with a lovely combo of smooth cream cheese and juicy peach. Topped with a drizzle of honey, they’re perfect for any dessert lover!
Who can resist a cupcake that tastes like summer? I love serving them at parties; they always steal the show! Plus, they’re easy to whip up—your friends will think you’re a baking pro!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cupcakes. If you’re looking for a healthier option, you can substitute part of it with whole wheat flour. It gives a nice, nutty flavor!
Butter: Unsalted butter adds richness to the cupcakes. If you’re dairy-free, you can use a plant-based butter or coconut oil instead. Just make sure it’s softened for easy mixing!
Peaches: Fresh peaches are best for a juicy flavor. If they’re out of season, canned peaches (drained) or even nectarines can work! Frozen peaches can also be a good alternative; just thaw and drain excess liquid.
Cream cheese: This is key for a creamy frosting. If you want a lighter option, try mascarpone cheese. It has a similar texture but a lighter flavor.
How Do You Get the Cream Cheese Frosting Just Right?
Making the perfect cream cheese frosting takes a bit of patience, but it’s worth it. Here’s how to ensure a smooth, creamy frosting:
- Start with softened cream cheese and butter. This helps in getting a smooth consistency.
- Beat them together until fully combined before adding sugar. This prevents lumps.
- Gradually add powdered sugar. This makes it easier to control the sweetness and thickness.
- If the frosting is too thick, add a splash of milk to lighten it. If it’s too thin, add more powdered sugar.
Happy baking! Enjoy these cupcakes warm or chilled for a refreshing treat!
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For The Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh peaches, diced (peeled)
For The Honey Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 ½ to 2 cups powdered sugar, sifted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Additional:
- Honey for drizzling on top
- Small peach slices or edible flowers for garnish (optional)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of prep time and about 20 minutes to bake. You’ll want to let the cupcakes cool for a bit before frosting, so total time can be around 1 hour with cooling included. A sweet and satisfying project!
Step-by-Step Instructions:
1. Preheating and Preparing:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin tin with cupcake liners. This will help your cupcakes come out easily after baking!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is important to evenly distribute the leavening agents. Set this bowl aside for now.
3. Creaming Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 3 minutes. The fluffiness will make your cupcakes nice and airy!
4. Adding Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition until fully combined. Then, mix in the vanilla extract, bringing all those sweet flavors together.
5. Combining Wet and Dry Ingredients:
Add your dry mixture to the wet mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix as this can lead to dense cupcakes.
6. Folding in the Peaches:
Gently fold in the diced peaches. This will add a juicy burst of flavor and sweetness in every bite!
7. Filling the Cupcake Liners:
Divide the batter evenly among the lined cupcake cups, filling each one about 2/3 full. This provides enough space for the cupcakes to rise without overflowing.
8. Baking Time:
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean, they’re ready!
9. Cooling the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Making the Frosting:
While the cupcakes are cooling, make your honey cream cheese frosting! In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
11. Adding Sweetness:
Gradually add the powdered sugar, mixing well after each addition until the frosting reaches your desired sweetness and consistency. Don’t rush this; it ensures no lumps!
12. Flavoring the Frosting:
Beat in the honey and vanilla extract until everything is well combined. The honey adds a lovely touch of sweetness to the frosting!
13. Frosting the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them. Use a piping bag or a simple spatula to spread the frosting on top of each cupcake.
14. The Finishing Touch:
Drizzle a little honey over your frosted cupcakes. This adds a beautiful sheen and extra sweetness. If you want to get fancy, you can also garnish with small peach slices or edible flowers.
15. Time to Enjoy:
Serve your delicious Honey Peach Cream Cheese Cupcakes and enjoy every flavorful bite! Perfect for parties, gatherings, or just a delightful treat for yourself!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them first and drain any excess moisture to prevent the batter from becoming too wet. Fresh or frozen, each will add a delicious peach flavor!
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week, but be sure to let them come back to room temperature before enjoying for the best taste!
Can I Make the Frosting Ahead of Time?
Yes, you can prepare the cream cheese frosting a day in advance! Just store it in an airtight container in the fridge. When you’re ready to use it, let it sit at room temperature for about 30 minutes to soften before frosting the cupcakes.
What If I Don’t Have Sour Cream or Greek Yogurt?
If you’re out of sour cream or Greek yogurt, you can substitute it with buttermilk or even plain full-fat yogurt. These alternatives will still keep your cupcakes moist and delicious!
