Honey Peach Cream Cheese Cupcakes Recipe
If you’re dreaming of tender, fruit-studded cupcakes topped with a pillowy cloud of cream cheese frosting, then Honey Peach Cream Cheese Cupcakes are about to become your new obsession. Bursting with juicy peaches and sweet floral honey, these treats marry summer’s freshest flavors with the irresistible tang of cream cheese. I just love making them for everything from backyard brunches to celebratory get-togethers, and they never last long — one bite and everyone’s hooked!
Ingredients You’ll Need
Ingredients You’ll Need
What’s truly magical about Honey Peach Cream Cheese Cupcakes is how such a short list of pantry staples and a splash of honey combine into something so charmingly moist and flavorful. Each ingredient has its own role, whether it’s for structure, flavor, or the dreamy, creamy finish.
- All-purpose flour: Gives the cupcakes a soft, tender crumb and structure, which is perfect for holding juicy bits of peach.
- Baking powder: Ensures your cupcakes rise tall and fluffy with each bite.
- Salt: Just a dash brings out the sweetness in the honey and peaches.
- Unsalted butter (softened): Adds richness and a melt-in-your-mouth texture; use unsalted so you control the overall flavor.
- Granulated sugar: Sweetens the cupcakes and works with the butter for a fine, light crumb.
- Large eggs: Bind everything together and add lift.
- Vanilla extract: Rounds out the sweetness and enhances the peaches.
- Honey: The true star for sweetness and depth – look for your favorite variety!
- Whole milk: Keeps the crumb light and moist for that perfect cupcake texture.
- Diced fresh or canned peaches: Each bite bursts with juicy, fruity flavor – just drain well if using canned or thawed frozen.
- Cream cheese (softened): For frosting that’s tangy, smooth, and utterly addictive.
- Powdered sugar: Sweetens the frosting while keeping it silky and light.
- Honey (for frosting): Adds a fragrant note to the creamy topping.
- Peach slices and honey (for garnish, optional): Extra peachy prettiness, plus a glossy drizzle for irresistible flair.
How to Make Honey Peach Cream Cheese Cupcakes
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. This keeps the cupcakes from sticking and makes cleanup a breeze!
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This quick step ensures even leavening and no unwanted clumps in your final batter.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until light, pale, and fluffy. Don’t rush this—it’s what makes those Honey Peach Cream Cheese Cupcakes tender and melt-in-your-mouth delicious.
Step 4: Add the Eggs, Vanilla, and Honey
Now, beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and fragrant honey for a beautifully homogenous mixture.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients in three batches, alternating with the milk. Begin and end with the flour mixture. Mix gently to avoid overworking the batter—it should be smooth and just combined.
Step 6: Fold in the Peaches
Gently fold in the diced peaches. This keeps them from breaking down and ensures pockets of juicy fruit in every cupcake.
Step 7: Fill and Bake
Divide the batter evenly between the cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are just turning golden.
Step 8: Cool the Cupcakes
Let the cupcakes cool in the pan for five minutes before transferring them to a wire rack to cool completely. This helps prevent soggy bottoms and keeps them perfectly soft.
Step 9: Make the Cream Cheese Frosting
While the cupcakes cool, beat together the softened cream cheese and butter until completely smooth. Add the honey, powdered sugar, and vanilla extract, then whip it all together until the frosting is light and fluffy.
Step 10: Frost and Garnish
Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting. Top with fresh peach slices and a light drizzle of honey for that finishing touch.
How to Serve Honey Peach Cream Cheese Cupcakes
Garnishes
For an instant showstopper, top each cupcake with a fresh slice of peach and a delicate drizzle of honey. This not only looks stunning but gives a hint about the flavor waiting inside! A small mint leaf adds a pop of green and a fragrant twist if you’re feeling fancy.
Side Dishes
Serve your Honey Peach Cream Cheese Cupcakes alongside a refreshing iced tea or a glass of sparkling lemonade. If you’re hosting brunch, they pair beautifully with a fresh fruit salad or a bowl of vanilla yogurt for a themed, peach-lovers’ feast.
Creative Ways to Present
Try arranging the cupcakes on a rustic wooden tray or cake stand, nestled among whole peaches and sprigs of greenery. For parties, pop each cupcake in a tulip-style wrapper, or run a drizzle of extra honey down the frosting just before serving for a dramatic, glossy look.
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Peach Cream Cheese Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and moist for up to three days, but let them sit at room temperature for about 20 minutes before serving so the frosting is luscious and soft.
Freezing
If you want to make cupcakes in advance, freeze the unfrosted cupcakes wrapped tightly in plastic wrap and a freezer bag for up to two months. Thaw at room temperature, then frost fresh for guests. The frosting can also be frozen separately, but whip again before using for the fluffiest result.
Reheating
There’s no need to reheat iced cupcakes, but if you’ve frozen cupcakes without frosting, let them thaw completely. For a just-baked warmth, zap individual cupcakes (without frosting) for 10-15 seconds in the microwave, then top with the cream cheese frosting.
FAQs
What kind of peaches work best in these cupcakes?
Fresh ripe peaches are absolute perfection, but you can absolutely use canned (drained well) or even thawed frozen peaches when fresh aren’t available. Just make sure to pat away any excess moisture so your Honey Peach Cream Cheese Cupcakes stay fluffy, not soggy.
Can I make these cupcakes gluten-free?
Yes! Swap out the all-purpose flour for your favorite 1:1 gluten-free baking blend. The rest of the recipe remains the same, and you’ll still have all that peachy, honey-kissed flavor.
How can I keep the frosting from being too runny?
Use softened, not overly warm, cream cheese and butter. If your frosting is too loose, add a little more powdered sugar, a couple tablespoons at a time, until you get a thick but spreadable consistency.
Can I add nuts or spices to the cupcakes?
Chopped pecans or almonds make a delicious crunchy addition to these cupcakes. A pinch of cinnamon or cardamom can also bring a hint of cozy spice to honey peach cream cheese cupcakes.
How far ahead can I frost the cupcakes?
You can frost your cupcakes up to a day in advance. Store them in the fridge, but let them come to room temperature before serving so the frosting is soft and the honey flavor shines through.
Final Thoughts
I can’t wait for you to experience just how delightful and dreamy Honey Peach Cream Cheese Cupcakes truly are. Whether you bake them for a family picnic, a summer birthday, or just because you’re craving something special, I guarantee they’ll leave everyone grinning. Happy baking!
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Honey Peach Cream Cheese Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Honey Peach Cream Cheese Cupcakes that marry the sweetness of peaches with the richness of cream cheese frosting, all infused with a touch of honey. Perfect for a summer treat or any special occasion.
Ingredients
Cupcake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup honey
- ½ cup whole milk
- 1 cup diced fresh or canned peaches (drained if canned)
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 tablespoons honey
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
For garnish:
- peach slices and a drizzle of honey (optional)
Instructions
- Preheat the oven and prepare the batter: Preheat the oven to 350°F. Mix dry ingredients, then cream butter and sugar. Add eggs and flavorings, alternating with dry ingredients and milk. Fold in peaches.
- Bake: Divide batter into liners and bake for 18-20 minutes until done. Cool on a wire rack.
- Make the frosting: Beat cream cheese and butter until smooth. Add honey, powdered sugar, and vanilla extract, beat until fluffy.
- Frost and garnish: Frost cooled cupcakes and top with peach slices and a drizzle of honey.
Notes
- You can use frozen peaches—just thaw and drain well.
- For added texture, mix in chopped pecans or almonds.
- Store cupcakes in the fridge but bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
