Honey Peach Cream Cheese Cupcakes Recipe
Introduction
These Honey Peach Cream Cheese Cupcakes are a delightful treat that combines the sweetness of peaches with creamy frosting and a hint of honey drizzle. Perfect for spring or summer gatherings, they offer a moist texture and fresh fruity 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
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Step 6: Fill each cupcake liner halfway with batter, add a spoonful of peach preserves on top, then cover with more batter until the liners are three-quarters full.
- Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Step 8: For the frosting, beat the cream cheese, powdered sugar, and milk in a small bowl until smooth and creamy.
- Step 9: Frost the cooled cupcakes with the cream cheese mixture. Top each with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals.
Tips & Variations
- For extra flavor, gently warm the peach preserves before adding them to the cupcakes.
- Try substituting fresh peach chunks for the preserves if you prefer a more natural fruit texture.
- Use Greek yogurt instead of buttermilk for a slight tang and moist crumb.
- Chill the cream cheese before beating to achieve a fluffier frosting.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor. If needed, reheat gently in a microwave for about 10 seconds without the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted at room temperature. Frost just before serving to keep the cream cheese topping fresh.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
PrintHoney Peach Cream Cheese Cupcakes Recipe
Delight in these Honey Peach Cream Cheese Cupcakes, a moist and flavorful treat combining the sweetness of fresh peaches and honey with a smooth cream cheese frosting. Perfect for summer gatherings or a sweet indulgence any time of the year.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake 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
Frosting and Garnish
- 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
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which creates a tender texture.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Fill cupcake liners: Spoon batter halfway into each cupcake liner, add a spoonful of peach preserves in the center, then cover with more batter until the liners are about three-quarters full.
- Bake: Place the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Remove and cool completely.
- Prepare frosting: In a small bowl, beat softened cream cheese, powdered sugar, and milk together until smooth and creamy, perfect for frosting.
- Frost and garnish: Spread the cream cheese frosting evenly over the cooled cupcakes. Top each with diced fresh peaches, then drizzle with honey and sprinkle sugar crystals for an elegant finish.
Notes
- Ensure butter and cream cheese are softened to room temperature for a smooth batter and frosting.
- You can substitute fresh peach preserves with apricot preserves if unavailable.
- For a dairy-free option, use non-dairy butter, milk, and cream cheese substitutes.
- To enhance peach flavor, add a teaspoon of peach extract into the batter if desired.
- Store cupcakes refrigerated if not serving immediately and bring to room temperature before serving.
Keywords: Honey Peach Cream Cheese Cupcakes, peach cupcakes, cream cheese frosting, fruit desserts, summer desserts, moist cupcakes
