Honey Peach Cream Cheese Cupcakes Recipe

Introduction

These Honey Peach Cream Cheese Cupcakes combine the sweetness of fresh peaches with a tangy cream cheese frosting for a delightful treat. Perfect for any occasion, they offer a moist crumb and a burst of peach flavor in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup peach preserves
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk
• 1/2 cup diced fresh peaches
• 2 tablespoons honey for drizzle
• Sugar crystals for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Step 6: Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, then cover with more batter until the liners are three-quarters full.
7. Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
8. Step 8: In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy to make the frosting.
9. Step 9: Frost the cooled cupcakes with the cream cheese mixture. Top each with diced fresh peaches, drizzle honey over the top, and sprinkle with sugar crystals.

Tips & Variations

• Use ripe, juicy peaches for a more intense fresh flavor in the topping.
• Substitute Greek yogurt for buttermilk if unavailable, adding a teaspoon of lemon juice or vinegar.
• For added texture, fold finely chopped nuts into the batter or sprinkle on top before baking.
• To make mini cupcakes, reduce baking time to 12-15 minutes and adjust filling accordingly.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. If needed, reheat gently in a microwave for about 10 seconds, avoiding melting the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches can be used, but drain them well to avoid adding excess moisture. Fresh peaches offer a better texture and flavor.

How do I prevent the cupcakes from drying out?

Be careful not to overbake and store the cupcakes properly in an airtight container to maintain moisture. Using buttermilk in the batter also helps keep them tender and moist.

Honey Peach Cream Cheese Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

These Honey Peach Cream Cheese Cupcakes combine moist vanilla cupcakes with a sweet peach preserve center, topped with a smooth cream cheese frosting, fresh peach pieces, and a drizzle of honey for an irresistible treat.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup peach preserves

Cream Cheese Frosting

• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk

Garnish

• 1/2 cup diced fresh peaches
• 2 tablespoons honey for drizzle
• Sugar crystals for garnish

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
4. Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain aeration, then stir in the vanilla extract for flavor.
5. Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
6. Fill cupcake liners: Fill each cupcake liner halfway with batter, add a spoonful of peach preserves in the center, then cover with more batter until the liners are three-quarters full to encase the filling.
7. Bake: Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out clean. Remove and allow the cupcakes to cool completely on a wire rack.
8. Prepare frosting: In a small bowl, beat the softened cream cheese, powdered sugar, and milk together until smooth and creamy for the frosting.
9. Frost and garnish: Spread the cream cheese frosting generously over the cooled cupcakes. Top each cupcake with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals for added sweetness and texture.

Notes

• Make sure the butter and cream cheese are softened to room temperature for easier mixing.
• Use fresh peaches when in season for the best flavor and texture in the garnish.
• The peach preserves can be substituted with apricot or other stone fruit preserves if desired.
• Chill the cream cheese frosting slightly if it becomes too soft before frosting the cupcakes.
• For a more pronounced honey flavor, use a mild, floral honey variety like clover or wildflower honey.

Keywords: Honey Peach Cream Cheese Cupcakes, peach cupcakes, cream cheese frosting, summer dessert, fruit cupcakes, honey drizzle