These Honey Peach Cream Cheese Cupcakes are a perfect treat! With a fluffy cake and sweet peach pieces topped with creamy frosting, they make every bite delightful.
Who can resist the combo of honey and peach? I love how these cupcakes are like a little dessert hug! đ§ Give them a tryâyour taste buds will be dancing!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches bring a juicy sweetness to the cupcakes. If they’re out of season or unavailable, you can use canned peaches (drained) or even peach puree for added flavor.
Honey: Honey is key to enhancing the flavor. If you’re looking for a vegan alternative, agave syrup works well as a substitute without losing sweetness.
Cream Cheese: For the frosting, cream cheese is essential for that rich texture. If you’re dairy-free, try a plant-based cream cheese, which can closely mimic the taste and texture.
Butter: Unsalted butter keeps the cupcakes from being too salty. You can use margarine or a dairy-free butter if needed, but I prefer the flavor of real butter in baking!
How Can You Get Light and Fluffy Cupcakes?
To achieve light and fluffy cupcakes, focus on the creaming process. This step is crucial as it incorporates air into the butter and sugar mixture.
- Beat the butter and sugar together until it’s fluffy and paleâthis can take about 3-5 minutes.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to dense cupcakes!
Following these steps will ensure your Honey Peach Cream Cheese Cupcakes are tender and delicious!
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup honey
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and diced
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 to 3 cups powdered sugar (adjust for desired consistency)
Optional Garnish:
- Thin peach slices or small peach cubes
- Drizzle of honey
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and 20-25 minutes of baking time. Make sure to let the cupcakes cool completely before frosting for the best results, which will add another 20 minutes. So, overall, youâre looking at about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners to make clean-up easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to ensure an even rise in your cupcakes!
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs and Flavorings:
Beat in the eggs one at a time, ensuring each one is fully incorporated. Then, add in the honey and vanilla extract, mixing well until blended.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture and whole milk to the wet ingredients, starting and ending with the flour mixture. Mix until everything is just combinedâovermixing can make your cupcakes dense!
6. Fold in Peaches:
Gently fold in the diced peaches with a spatula, being careful not to break them up too much.
7. Prepare to Bake:
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
8. Bake the Cupcakes:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
9. Cool Down:
Once baked, allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Make the Frosting:
While the cupcakes are cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth and creamy.
11. Add Honey and Vanilla:
Mix in the honey and vanilla extract until fully combined. Then, gradually add the powdered sugar, beating until the frosting is smooth and at your desired consistency.
12. Frost the Cupcakes:
Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting using a spatula or piping bag.
13. Add Optional Garnish:
If youâd like, garnish with thin peach slices or small cubes of peach, and finish with a drizzle of honey for that extra touch of sweetness!
14. Serve and Enjoy!
Your Honey Peach Cream Cheese Cupcakes are now ready to be enjoyed! Perfect for any occasion, or just as a sweet treat for yourself!
FAQ about Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches if fresh ones are not available. Just make sure to drain them well and pat them dry to remove excess moisture, which can affect the cupcake’s texture.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3-4 days. Let them come to room temperature before serving, or microwave for a few seconds to enjoy them warm!
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance, allowing them to cool completely before storing in an airtight container. Frost them just before serving for the freshest taste!
What Can I Use as a Dairy-Free Alternative?
If you’re looking for dairy-free options, substitute the butter with a dairy-free margarine and use a plant-based cream cheese for the frosting. Unsweetened almond milk or oat milk can replace whole milk in the batter.
