These delightful cupcakes are a sweet treat with a twist! They are fluffy and packed with creamy cheese and juicy peaches, all rounded off with a hint of honey. Yum!
I always make these for gatherings because everyone loves them! Plus, the combination of peach and cream cheese feels fancy but is so easy to whip up in no time. 🎉
Key Ingredients & Substitutions
Peaches: Fresh peaches add sweetness and moisture. If they’re not in season, you can use canned peaches in juice or frozen peaches (thaw and drain well) for similar results.
Cream Cheese: This is key for the frosting’s creamy texture. If you’re looking for a lighter version, use whipped cream cheese. For a dairy-free option, try a dairy-free cream cheese alternative.
Sour Cream/Greek Yogurt: Both help make the cupcakes moist. You can substitute with buttermilk or even apple sauce for a different flavor and moisture.
Honey: It sweetens the frosting and adds a unique flavor. If you prefer, maple syrup can be used as a substitute, although it gives a slightly different taste.
How Do You Ensure Your Cupcakes Are Light and Fluffy?
Getting your cupcakes light and fluffy depends on a few simple techniques. Here are some tips to help you succeed:
- Beat Butter and Sugar Well: Make sure to cream the butter and sugar together until it’s light and fluffy—this incorporates air, helping your cupcakes rise.
- Don’t Overmix: When adding your dry ingredients to the wet, mix just until you don’t see flour anymore. Overmixing can lead to dense cupcakes.
- Use Room Temperature Ingredients: Keep your butter, eggs, and cream cheese at room temperature. This helps them blend better and keeps the batter smooth.
- Cool Completely Before Frosting: If you frost warm cupcakes, the frosting will melt. Let them cool on a wire rack before adding the cream cheese topping.
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- ½ cup diced fresh peaches (peeled if desired)
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 tbsp honey (plus extra for drizzling)
- 1 cup powdered sugar
- 1 tsp lemon juice (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, and you’ll need an additional 18-22 minutes for baking. Once they’re out of the oven, let the cupcakes cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely (about 30 minutes). The total time including cooling should be around one hour.
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with cupcake liners to get ready for the batter.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the bowl aside; you’ll use this later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together. Beat it until it’s light and fluffy—this should take about 3 minutes. Make sure to scrape down the sides of the bowl to get everything mixed in well!
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract until everything is fully combined.
5. Combine Wet and Dry Ingredients:
Now it’s time to combine! Alternately add the dry ingredients and the sour cream (or Greek yogurt) to the butter mixture. Start with a little dry, then a little sour cream, and repeat, beginning and ending with the dry ingredients. Mix gently until everything is just combined—don’t overmix!
6. Fold in Peaches:
Gently fold in the diced fresh peaches. This will give your cupcakes a delicious fruity flavor!
7. Fill the Muffin Tin:
Carefully divide the batter evenly among the cupcake liners, filling each about 2/3 full. This will allow room for them to rise while baking.
8. Bake the Cupcakes:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Trust me, your kitchen will smell amazing!
9. Cool the Cupcakes:
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.
10. Prepare the Frosting:
While your cupcakes are cooling, let’s make the frosting! In a mixing bowl, beat the softened cream cheese and butter together until it’s smooth and creamy. The texture should be nice and fluffy!
11. Add Honey and Sugar:
Add the honey and (if you’re using it) lemon juice to the frosting. Gradually beat in the powdered sugar until the frosting reaches the thickness you desire.
12. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost! You can use a piping bag or a spatula to spread the creamy frosting on top of each cupcake.
13. Drizzle with Honey:
For a beautiful touch, drizzle a bit of honey on top of each frosted cupcake. You can also garnish them with thin peach slices for an extra summery look!
14. Serve & Enjoy!
Your delicious honey peach cream cheese cupcakes are ready to delight everyone! Serve them at gatherings, parties, or enjoy them as a special treat. Happy baking!
Frequently Asked Questions about Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh Ones?
Absolutely! Canned peaches work great in this recipe. Just make sure to drain them well and chop them into small pieces to avoid excess liquid in the batter. You can also use frozen peaches; just thaw and drain them before using!
How Should I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain their freshness, allow them to come to room temperature before eating, or you can enjoy them straight from the fridge!
Can I Make the Cupcakes Ahead of Time?
Yes! You can bake the cupcakes a day in advance. For the best flavor, frost them just before serving. If you want to freeze them, do so after they’ve cooled completely, and store them without frosting in an airtight container for up to 3 months. Just thaw and frost when you’re ready to enjoy!
What Can I Substitute for Cream Cheese in the Frosting?
If you’re looking for a lighter option, try using whipped cream cheese or mascarpone cheese for a different flavor. For a dairy-free version, there are many dairy-free cream cheese alternatives available that will work just as well!
