These Honey Peach Cream Cheese Cupcakes are a dream come true! With soft, fluffy cake and a creamy peach topping, they bring the sweetness of summer right to your table.
Whenever I bake these, I can’t help but sneak a taste of that creamy frosting—it’s just too good! Perfect for parties or a sweet treat at home! 🍑✨
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches provide a wonderful flavor and sweetness. If they’re out of season, you can swap them for canned peaches. Just be sure to drain them well.
Cream Cheese: Cream cheese gives the frosting a rich, tangy bite. If you want a lighter option, you could use mascarpone cheese instead. It’s creamier but won’t be as tangy.
Butter: Unsalted butter helps control the saltiness in the cupcakes and frosting. If you’re in a pinch, you can use margarine, but I find that butter gives the best flavor.
Honey: Honey adds a lovely sweetness and floral note. If you’re vegan, agave syrup can be a good substitute, but keep in mind it might alter the taste slightly.
How Can You Ensure Your Cupcakes Are Moist and Fluffy?
Getting perfectly moist and fluffy cupcakes can be a challenge. Here are some tips to help you out:
- **Beware of Overmixing:** When adding dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- **Use Room Temperature Ingredients:** Make sure your butter, eggs, and cream cheese are at room temperature. This helps them blend better for a lighter texture.
- **Don’t Overbake:** Keep an eye on the cupcakes in the oven. They should spring back when lightly touched and a toothpick should come out clean, but be careful not to leave them in too long.
- **Cool Properly:** Letting the cupcakes cool completely before frosting is key. Otherwise, the frosting can melt right off!
Follow these tips, and you’ll have cupcakes that are not only delicious but also light and airy!
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup fresh peaches, finely chopped (about 2 peaches)
For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered sugar (adjust for sweetness)
- 2 tablespoons honey
- ½ teaspoon vanilla extract
For Garnish (Optional):
- Peach slices
- A drizzle of honey
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare and about 20 minutes to bake. Allow some extra time for cooling and frosting, so plan for about 1.5 hours total before you can enjoy your cupcakes!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Grab your 12-cup muffin tin and line it with cupcake liners, making sure they’re nice and snug.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will make sure all those ingredients are mixed well, so set it aside for now.
3. Cream the Butter and Sugar:
In a large bowl, take that softened butter and granulated sugar, and beat them together until the mixture is light and fluffy. This will help create a nice airy texture for your cupcakes.
4. Add Eggs and Vanilla:
Next, add in the eggs one at a time, beating well after each addition to ensure everything is well combined. Then, stir in the vanilla extract for that lovely aroma!
5. Combine the Wet and Dry Ingredients:
Now, it’s time to slowly add the flour mixture alternately with the milk into your butter mixture. Start and end with the dry ingredients, mixing gently until everything is just combined. Don’t overmix!
6. Fold in the Peaches:
Gently fold in those lovely chopped peaches into the batter. This adds a sweet fruity flavor that makes the cupcakes extra special!
7. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This gives them room to rise beautifully in the oven.
8. Bake the Cupcakes:
Pop the muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Yum!
9. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack. Patience is key here—it’s best to wait until they’re fully cool before frosting!
10. Make the Frosting:
While your cupcakes cool, let’s whip up that delicious frosting! In a bowl, beat the softened cream cheese and butter together until it’s nice and smooth.
11. Sweeten it Up:
Gradually add in the powdered sugar, mixing well to combine. Then stir in the honey and vanilla extract, beating until it’s light and fluffy. This frosting is going to be a hit!
12. Frost the Cupcakes:
Once the cupcakes are completely cool, grab your frosting and pipe or spread it generously on each one. Get creative with how you want it to look!
13. Add a Garnish:
If you want to make them extra pretty, add some thin peach slices on top and drizzle a little honey for that finishing touch.
14. Serve and Enjoy!
These Honey Peach Cream Cheese Cupcakes are ready to be enjoyed! Share with friends and family or keep them all to yourself—no judgment here!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh Peaches?
Yes, you can use canned peaches if fresh ones aren’t available. Just make sure to drain them well and pat them dry to avoid extra moisture in the batter.
How to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Just allow them to come to room temperature before serving for the best flavor!
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the frosting a day ahead. Just store it in the fridge in an airtight container. When ready to use, let it sit at room temperature for a bit to soften, then froth it up again before spreading on the cupcakes.
What Can I Substitute for Cream Cheese in the Frosting?
If you want a lighter option, you can substitute cream cheese with mascarpone cheese. Keep in mind that it will have a different flavor and texture, being less tangy than cream cheese.
