These Honey Peach Cream Cheese Cupcakes are sweet little treats that burst with soft peach flavor. The cream cheese frosting adds a lovely, smooth finish that’s hard to resist!
Making these cupcakes is a fun way to brighten your day. Plus, who can say no to peachy goodness topped with creamy frosting? I like to enjoy mine with a cup of tea—pure bliss!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cupcakes. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I find that works well without affecting the texture too much!
Honey: You’ll want good quality honey for the best flavor. If you need a substitute, maple syrup or agave nectar can work, but keep in mind the taste will change a bit!
Fresh Peaches: Standard fresh peaches are perfect for this recipe! In the off-season, canned peaches (drained and chopped) can serve as a good alternative. I recommend using ripe peaches for their sweetness.
Cream Cheese: I like to use full-fat cream cheese for that rich and creamy flavor. If you’re looking to cut calories, you can use reduced-fat cream cheese instead. It won’t be as rich, but it still tastes great!
How Do I Get Super Fluffy Cupcakes?
Creating fluffiness in your cupcakes is all about properly mixing the ingredients. Here are some tips:
- Make sure your butter is at room temperature; it helps incorporate air during mixing.
- Beat the butter and sugar together until it’s light and fluffy—about 3-5 minutes. This step is crucial!
- Add your eggs one at a time, ensuring they’re fully incorporated before adding the next. This helps maintain airiness.
- When mixing dry and wet ingredients, do it gently. Over-mixing can deflate your batter, so mix until just combined.
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh peaches, peeled and finely chopped
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp honey
- 1/2 tsp vanilla extract
- Fresh peach slices or small peach chunks for garnish (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 22-25 minutes to bake. After baking, let your cupcakes cool down for about 10-15 minutes before frosting them. In total, you can expect to spend about 1 hour from start to finish, depending on how fast you work!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your cupcakes bake evenly. Get a 12-cup muffin tin and line it with cupcake liners to make serving easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture gives your cupcakes structure. Setting it aside now allows the flavors to come together nicely later!
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until they look light and fluffy. This usually takes about 3-5 minutes, and it’s important for creating airy cupcakes.
4. Add Eggs and Flavorings:
Add the eggs one by one, mixing well after each addition to ensure they’re fully blended. Then, mix in the honey and vanilla extract, which will make your cupcakes extra tasty.
5. Combine Wet and Dry Ingredients:
Now, it’s time to combine your dry ingredients with the wet mix! Gradually add the dry mixture to the butter and sugar mixture, alternating with the sour cream. Start and finish with the dry ingredients. Stir until everything is just combined—don’t overmix!
6. Fold in Fresh Peaches:
Gently fold the chopped peaches into your batter. This will add bursts of peach goodness into each cupcake!
7. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Place the muffin tin in the oven and bake for 18-22 minutes. Check if they’re done by inserting a toothpick in the center; if it comes out clean, they’re ready!
8. Cool the Cupcakes:
Remove your cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting—this is key to avoid melting your frosting!
9. Prepare the Cream Cheese Frosting:
In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar while continuing to beat until fluffy. Mix in honey and vanilla extract for that sweet flavor!
10. Frost and Garnish:
Once the cupcakes are completely cool, generously frost them with the cream cheese frosting using a spatula or a piping bag. For a finishing touch, decorate with fresh peach slices or small peach chunks on top.
11. Serve and Enjoy:
Your Honey Peach Cream Cheese Cupcakes are now ready to be enjoyed! Serve them to your friends or family, or keep them to yourself for a sweet treat whenever you want!
FAQs for Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches in this recipe! Just make sure to drain them well and chop them into small pieces to prevent extra moisture from affecting your cupcakes.
How Should I Store Leftover Cupcakes?
Keep any leftover cupcakes in an airtight container in the fridge for up to 3 days. For best taste, allow them to come to room temperature before enjoying.
Can I Make These Cupcakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Many blends work great for baking without sacrificing the texture!
How Can I Make the Frosting Sweeter?
If you’d like a sweeter frosting, you can simply add more powdered sugar, one tablespoon at a time, until you reach your desired sweetness. Just make sure to mix it well so it remains fluffy!
