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When summer rolls around, there’s no better way to celebrate the season than with the juicy, sun-kissed sweetness of peaches. These Honey Peach Cream Cheese Cupcakes are a delightful ode to warm weather, bursting with fruity flavors and creamy goodness. Imagine biting into a soft, fluffy cupcake with a gooey peach preserve center, topped with tangy cream cheese frosting, fresh peach pieces, and a drizzle of honey. It’s the ultimate treat for picnics, tea parties, or any day you want to indulge in a little sweetness.

This recipe is not only delicious but also simple enough for novice bakers to try. Whether you’re preparing these cupcakes for a special occasion or just to savor the taste of summer, they’re guaranteed to bring smiles and compliments your way.

Why You’ll Love This Recipe

  • Seasonal Flavors: Perfectly captures the fresh, fruity taste of summer.
  • Creamy Surprise: Each cupcake is filled with luscious cream cheese and peach preserves.
  • Easy Elegance: Simple to make, but impressive to serve.
  • Customizable: Substitute diced peaches with other fruits like berries for variety.

Ingredients You’ll Need

For the Cupcakes:

  • All-purpose flour: 1½ cups
  • Baking powder: 1 teaspoon
  • Baking soda: ½ teaspoon
  • Salt: ¼ teaspoon
  • Unsalted butter (softened): ½ cup
  • Granulated sugar: 1 cup
  • Large eggs: 2
  • Vanilla extract: 1 teaspoon
  • Buttermilk: ½ cup
  • Peach preserves: 1 cup

For the Frosting and Topping:

  • Cream cheese (softened): ½ cup
  • Powdered sugar: ¼ cup
  • Milk: 1 tablespoon
  • Fresh peaches (diced): ½ cup
  • Honey: 2 tablespoons (for drizzle)
  • Sugar crystals: For garnish

How to Make Honey Peach Cream Cheese Cupcakes

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring the liners sit snugly in the tin to hold their shape.

Step 2: Prepare the Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will form the base of your batter, so ensure it’s evenly combined.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step is crucial for creating a tender cupcake texture.

Step 4: Add Eggs and Vanilla

One at a time, crack in the eggs, beating thoroughly after each addition. Stir in the vanilla extract for a hint of fragrant sweetness.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined—overmixing can lead to dense cupcakes.

Step 6: Assemble the Cupcakes

Spoon the batter into the lined muffin tin, filling each liner halfway. Add a dollop (about 1 teaspoon) of peach preserves to the center of each cupcake. Top with more batter until the liners are about three-quarters full.

Step 7: Bake

Bake the cupcakes for 18-20 minutes, or until 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 to cool completely.

Step 8: Prepare the Frosting

While the cupcakes cool, prepare the frosting. In a small bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. Adjust the consistency with a little more milk if needed.

Step 9: Frost and Garnish

Spread the cream cheese frosting generously over the cooled cupcakes. Top each cupcake with diced fresh peaches, a drizzle of honey, and a sprinkle of sugar crystals for a sparkling finish.

Helpful Tips

  • Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for easier mixing and smoother batter.
  • Avoid Overmixing: Stir until just combined to keep your cupcakes light and fluffy.
  • Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Details

  • Prep Time: 20 minutes
  • Cook Time: 18-20 minutes
  • Total Time: Approximately 40 minutes
  • Yield: 12 cupcakes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Notes

  • Substitute buttermilk with a homemade version by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
  • For extra flair, sprinkle finely chopped nuts or a pinch of cinnamon on top.

Nutritional Information

Each cupcake contains approximately:

  • Calories: 280 kcal
  • Fat: 12g
  • Carbohydrates: 40g
  • Protein: 3g

Frequently Asked Questions

Q: Can I use canned peaches instead of fresh ones?
A: Absolutely! Just drain them well and chop into small pieces before using.

Q: Can I make these cupcakes gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking mix. Make sure all other ingredients are also gluten-free.

Q: Can I freeze these cupcakes?
A: You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost them before serving.

Storage Instructions

To keep these cupcakes fresh, store them in an airtight container in the refrigerator for up to 3 days. If you’re making them ahead, you can frost them just before serving for a freshly finished look.

If you loved these Honey Peach Cream Cheese Cupcakes, you’ll enjoy these other fruity and creamy delights:

Conclusion

With their irresistible combination of fruity sweetness, tangy creaminess, and soft, fluffy texture, these Honey Peach Cream Cheese Cupcakes are a guaranteed crowd-pleaser. They’re perfect for celebrating the sunny days of summer or simply treating yourself to a cozy, homemade dessert. So, grab those peaches and start baking your way to happiness!

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Honey Peach Cream Cheese Cupcakes – Sweet, Fruity, and Lusciously Creamy!


  • Author: Martha

Description

When summer rolls around, there’s no better way to celebrate the season than with the juicy, sun-kissed sweetness of peaches. These Honey Peach Cream Cheese Cupcakes are a delightful ode to warm weather, bursting with fruity flavors and creamy goodness. Imagine biting into a soft, fluffy cupcake with a gooey peach preserve center, topped with tangy cream cheese frosting, fresh peach pieces, and a drizzle of honey. It’s the ultimate treat for picnics, tea parties, or any day you want to indulge in a little sweetness.

This recipe is not only delicious but also simple enough for novice bakers to try. Whether you’re preparing these cupcakes for a special occasion or just to savor the taste of summer, they’re guaranteed to bring smiles and compliments your way.


Ingredients

For the Cupcakes:

  • All-purpose flour: 1½ cups
  • Baking powder: 1 teaspoon
  • Baking soda: ½ teaspoon
  • Salt: ¼ teaspoon
  • Unsalted butter (softened): ½ cup
  • Granulated sugar: 1 cup
  • Large eggs: 2
  • Vanilla extract: 1 teaspoon
  • Buttermilk: ½ cup
  • Peach preserves: 1 cup

For the Frosting and Topping:

  • Cream cheese (softened): ½ cup
  • Powdered sugar: ¼ cup
  • Milk: 1 tablespoon
  • Fresh peaches (diced): ½ cup
  • Honey: 2 tablespoons (for drizzle)
  • Sugar crystals: For garnish

Instructions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring the liners sit snugly in the tin to hold their shape.

Step 2: Prepare the Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will form the base of your batter, so ensure it’s evenly combined.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step is crucial for creating a tender cupcake texture.

Step 4: Add Eggs and Vanilla

One at a time, crack in the eggs, beating thoroughly after each addition. Stir in the vanilla extract for a hint of fragrant sweetness.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined—overmixing can lead to dense cupcakes.

Step 6: Assemble the Cupcakes

Spoon the batter into the lined muffin tin, filling each liner halfway. Add a dollop (about 1 teaspoon) of peach preserves to the center of each cupcake. Top with more batter until the liners are about three-quarters full.

Step 7: Bake

Bake the cupcakes for 18-20 minutes, or until 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 to cool completely.

Step 8: Prepare the Frosting

While the cupcakes cool, prepare the frosting. In a small bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. Adjust the consistency with a little more milk if needed.

Step 9: Frost and Garnish

Spread the cream cheese frosting generously over the cooled cupcakes. Top each cupcake with diced fresh peaches, a drizzle of honey, and a sprinkle of sugar crystals for a sparkling finish.

Notes

  • Substitute buttermilk with a homemade version by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
  • For extra flair, sprinkle finely chopped nuts or a pinch of cinnamon on top.

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