These Honey Peach Cream Cheese Cupcakes are sweet and soft, perfect for summer! Each bite has a delightful mix of juicy peaches and creamy frosting that makes you smile.
I love how simple they are to whip up! Plus, the smell of baking peaches fills the house, making it feel like a sunny day. Trust me, they never last long on the table! 😊
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches give these cupcakes their yummy flavor. If you don’t have peaches on hand, you can use canned peaches (drained) or even pitted and diced nectarines for a similar taste.
All-Purpose Flour: All-purpose flour is used for a great texture. If you’re looking for a gluten-free option, substitute it with a gluten-free all-purpose flour blend designed for baking.
Honey: Honey adds sweetness and moisture. If you’re vegan, agave syrup or maple syrup can be a nice swap, though the flavor will change slightly.
Cream Cheese: For the frosting, cream cheese provides a rich and tangy flavor. You can try mascarpone cheese for a different twist, or vegan cream cheese if you want a dairy-free option.
How Do You Make Sure Your Cupcakes Are Moist and Fluffy?
To get cupcakes that are perfectly moist and fluffy, the key step is to correctly mix your ingredients. Overmixing can lead to dense cupcakes, so be careful. Here’s how to do it:
- When combining wet and dry ingredients, mix until just blended; some lumps are okay.
- Folding in the peaches gently helps to keep the batter light and airy without deflating it.
Also, don’t skip the cream cheese frosting; it adds moisture and richness to balance the cake! Remember to let your cupcakes cool completely before frosting, so the icing stays creamy and doesn’t melt.
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 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh peaches, peeled and diced
- 2 tbsp honey
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
For Garnish:
- Thin peach slices or small peach chunks (optional)
- Drizzle of honey (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and another 20-22 minutes to bake. Make sure to cool the cupcakes completely before frosting, which allows for an extra 15-20 minutes. Overall, you’re looking at approximately 1 hour from start to finish, and it’s totally worth it for that sweet peachy goodness!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a 12-cup muffin pan with cupcake liners. This will make it easy to take the cupcakes out once they’re done baking!
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside as you’ll be adding it to the wet ingredients later.
3. Creaming the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. This should take about 3-4 minutes. This step is important as it helps to incorporate air into the batter!
4. Adding Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then, mix in the vanilla extract until it’s fully incorporated, bringing all the flavors together.
5. Combining Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Gently mix until everything is just combined—don’t overmix!
6. Folding in Peaches and Honey:
Carefully fold in the diced peaches and honey into the batter. This step keeps the peaches intact and helps with tenderness.
7. Filling the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling them about 2/3 full. This gives them room to rise while baking!
8. Baking:
Place the muffin pan in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them, so they don’t overbake!
9. Cooling:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here; let them cool fully before frosting!
10. Preparing the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until they are smooth and creamy. You can use a hand mixer for this task! Gradually add the powdered sugar, mixing until everything is smooth. Finally, mix in the honey and vanilla extract until combined.
11. Frosting the Cupcakes:
Once your cupcakes have cooled completely, frost each one generously with the cream cheese frosting. You can use a knife or a piping bag for a pretty look!
12. Garnishing:
If you’d like, top each cupcake with thin peach slices or small peach chunks. A light drizzle of honey on top looks beautiful and adds extra sweetness!
13. Serve and Enjoy!
Your Honey Peach Cream Cheese Cupcakes are ready to be enjoyed! Serve them to family and friends, or keep them all to yourself (we won’t tell!). Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh?
Absolutely! If fresh peaches aren’t available, you can use canned peaches. Just make sure to drain them well and pat them dry to avoid excess moisture in the batter.
How Can I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. You can also leave them at room temperature for 1-2 days, but refrigeration will help keep the cream cheese frosting fresh.
Can I Make the Frosting Ahead of Time?
Yes, you can make the cream cheese frosting ahead of time! Store it in the fridge for up to 3 days. Just give it a quick stir before using it to frost your cupcakes.
What’s the Best Way to Frost These Cupcakes?
For a beautiful finish, you can use a piping bag fitted with a star or round tip to frost the cupcakes. If you don’t have a piping bag, a simple offset spatula works great too! Just make sure the cupcakes are completely cooled before frosting them to prevent melting.
