These Honey Peach Cream Cheese Cupcakes are simply delightful! With fluffy cupcakes topped with sweet cream cheese frosting and chunks of juicy peaches, they are perfect for any occasion.
Honestly, who can resist a peachy treat? I love making these on warm days—they’re like a little bite of summer! Top them with a sprinkle of honey, and you’re all set!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for a light texture. If you’re gluten-free, try a 1:1 gluten-free flour blend. I’ve found it works surprisingly well!
Butter: Unsalted butter is great for controlling the saltiness. If you’re in a pinch, you can use margarine, but I stick with butter for flavor.
Peaches: Fresh peaches are ideal for this recipe. In off-season, consider using canned peaches, just drain them well to avoid excess moisture.
Cream Cheese: Softened cream cheese is a must for fluffiness. Low-fat cream cheese can be used, but it may not have as rich a flavor. I like the full fat for that creamy goodness!
How Do I Ensure My Cupcakes Are Fluffy?
Getting fluffy cupcakes is crucial for this sweet treat! Follow these steps to make sure they turn out just right:
- Make sure your butter is softened, not melted; it should hold a shape but be easy to beat.
- Beat the butter and sugar until it’s light and fluffy—this incorporates air which helps with rise.
- Add the eggs one at a time; this helps them mix better into the batter.
- When adding flour and milk, mix just until combined—overmixing can lead to tough cupcakes.
Remember, patience is key when creaming the butter and sugar. It may take a couple of minutes, but the fluffiness is worth it!
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
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
- Drizzle of honey (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and 18-22 minutes for baking. Allow extra time for the cupcakes to cool before frosting them. In total, you should set aside around 1 hour. Perfect for a fun afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for your cupcakes. Line a 12-cup muffin tin with cupcake liners for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agents and ensures your cupcakes rise beautifully.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This will take a few minutes and is crucial for the texture of your cupcakes!
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract to add a lovely flavor.
5. Combine Dry and Wet Ingredients:
Now it’s time to alternate adding the flour mixture and whole milk to the butter mixture. Start with the flour, then the milk, and repeat until everything is just combined. Be careful not to overmix!
6. Fold in the Peaches:
Gently fold in the diced peaches for a fruity surprise in every bite. Yum!
7. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about two-thirds full to give them room to rise.
8. Bake the Cupcakes:
Place your tin in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack.
9. Prepare the Cream Cheese Frosting:
While the cupcakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition, then stir in the honey and vanilla extract until fully blended.
10. Frost the Cupcakes:
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a knife or piping bag for a fun design.
11. Garnish and Serve:
To finish, add a thin slice of peach on top of each cupcake and drizzle with honey if desired. Serve and enjoy these delicious Honey Peach Cream Cheese Cupcakes!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Substitute Fresh Peaches with Canned 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 prevent excess moisture from affecting the cupcake batter.
How Should I Store the Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving, or enjoy them chilled!
Can I Make the Cupcake Batter Ahead of Time?
Absolutely! You can prepare the batter a few hours in advance. Just cover it tightly and keep it in the fridge. Make sure to let it sit at room temperature for about 15 minutes before baking for even results.
How Can I Adjust the Sweetness of the Frosting?
If you prefer a less sweet frosting, simply reduce the amount of powdered sugar you add. Start by adding 2 cups instead of 3 and taste as you go. You can always add more sugar if you like it sweeter!
