These Honey Peach Cream Cheese Cupcakes are like little bites of sunshine! They mix sweet peaches with creamy cheese for a fun treat that’s perfect for any occasion.
Honestly, who can resist a cupcake that tastes like summer? I love having these with a cup of tea. They’re light, fluffy, and just sweet enough to make you smile! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cupcakes. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend instead. It usually measures the same as regular flour.
Fresh Peaches: Use ripe, fresh peaches for the best flavor. If they’re not in season, canned peaches work too – just be sure to drain and pat them dry!
Cream Cheese: For a lighter frosting, consider using whipped cream cheese. If you need a dairy-free option, try vegan cream cheese, which will still give you that creamy texture.
Honey: Local honey is best since it’s flavor-packed. If you need a vegan option, maple syrup is a nice substitute, though it will change the flavor slightly.
What’s the Best Way to Mix Cupcake Batter Without Overmixing?
Mixing the batter properly is key to fluffy cupcakes. Overmixing can lead to dense, tough cupcakes. Here’s what to do:
- Beat the butter and sugar until creamy, which helps incorporate air.
- Add eggs one at a time, mixing just until combined after each addition.
- When you add the dry ingredients and milk, mix the batter just until you don’t see dry flour anymore. It’s okay if there are a few lumps!
- Finally, gently fold in the diced peaches. This keeps them from breaking down.
Keeping these tips in mind will help you achieve light and airy cupcakes that everyone will love! Enjoy baking!
How to Make 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 Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 tbsp honey
- ½ tsp vanilla extract
Optional Garnish:
- Thin peach slices or small peach cubes
- Drizzle of honey
How Much Time Will You Need?
This delightful recipe will take about 30 minutes of prep time and another 18-22 minutes for baking. After baking, you’ll need some time for the cupcakes to cool completely before frosting. Overall, set aside about an hour to make these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners so your cupcakes don’t stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients:
Now, alternately add the dry ingredients and milk into the butter mixture. Start with the dry ingredients and end with them, mixing until everything is just combined. Try not to overmix!
6. Fold in Peaches:
Gently fold in the diced peaches, ensuring an even distribution throughout the batter.
7. Fill the Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows room for the cupcakes to rise.
8. Bake:
Pop the trays in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove them from the oven and let them cool completely on a wire rack.
9. Make the Frosting:
While the cupcakes are cooling, let’s whip up the frosting. In a bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. You’ll love the rich aroma!
10. Add Sugar and Honey:
Gradually mix in the powdered sugar on low speed (to avoid sugar clouds!), then add the honey and vanilla extract. Increase the speed to medium and beat until the frosting is fluffy.
11. Frost the Cupcakes:
Once the cupcakes have cooled completely, generously frost each one with the cream cheese frosting.
12. Garnish & Serve:
For a beautiful finish, you can garnish the frosted cupcakes with thin peach slices or small peach cubes, and add a light drizzle of honey if desired. Now they’re ready to impress!
Enjoy!
Serve these delicious Honey Peach Cream Cheese Cupcakes at gatherings, or just enjoy them yourself. They taste like a sunny day and are sure to bring a smile!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh?
Yes, you can! Make sure to drain and pat them dry to remove excess moisture before adding them to the batter to avoid soggy cupcakes.
What If I Don’t Have Whole Milk?
No worries! You can substitute whole milk with 2% milk or even almond milk. Just keep in mind that the flavor and texture may vary slightly, but the cupcakes will still turn out delicious!
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the cream cheese frosting a day ahead. Store it in an airtight container in the fridge. Just give it a quick whisk before spreading it on cooled cupcakes to get the right consistency.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For best quality, keep them frosted just before serving.
