Honey Peach Cream Cheese Cupcakes are a delightful treat, combining the sweetness of peaches with the tang of cream cheese and a touch of honey. These soft, buttery cupcakes are infused with peach preserves, topped with a luscious peach cream cheese frosting, and finished with a drizzle of honey for the ultimate indulgence.
Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of peaches, honey, and cream cheese creates a harmonious balance of sweet and tangy flavors.
- Moist and Buttery: Buttermilk and peach preserves ensure the cupcakes are tender and full of flavor.
- Elegant Presentation: Perfect for special occasions or as a standout dessert.
- Easy to Make: Straightforward steps and simple ingredients make this recipe approachable for any baker.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- 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
- 1/2 cup peach preserves
For the Frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk (optional, for consistency)
- 2 tablespoons honey
- 1/2 cup fresh peaches, finely chopped
For Garnish:
- Drizzle of honey
- Sugar crystals (optional)
Directions
- Preheat and Prep:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes. - Add Wet Ingredients:
Beat in the eggs one at a time, then add the vanilla extract. Gradually mix in the peach preserves until well combined. - Combine Dry and Wet Ingredients:
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. - Bake:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting. - Make the Frosting:
In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and mix until fully incorporated. Stir in the honey and finely chopped peaches. If the frosting is too thick, add 1 tablespoon of milk to adjust the consistency. - Frost and Garnish:
Pipe or spread the frosting onto the cooled cupcakes. Drizzle each cupcake with honey and sprinkle with sugar crystals, if desired.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spiced Peach Cupcakes: Add 1/2 teaspoon cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute to make these cupcakes gluten-free.
- No Buttermilk?: Substitute buttermilk with 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice or vinegar.
- Lighter Frosting: Skip the cream cheese frosting and top with whipped cream or Greek yogurt instead.
- Jam Filling: Add a spoonful of peach preserves in the center of each cupcake before baking for a surprise filling.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting.
- Reheating: If stored in the refrigerator, let the cupcakes sit at room temperature for about 15 minutes before serving.
FAQs
1. Can I use canned peaches instead of fresh?
Yes, canned peaches work well. Drain them thoroughly and chop them finely before using.
2. What if I don’t have peach preserves?
You can substitute peach preserves with apricot preserves or even mashed fresh peaches.
3. Can I make these cupcakes dairy-free?
Yes, substitute butter and cream cheese with dairy-free alternatives and use almond or oat milk instead of buttermilk.
4. How do I prevent my frosting from being too runny?
Ensure the cream cheese and butter are properly softened but not melted. Adding powdered sugar gradually can also help control the consistency.
5. Can I double this recipe?
Absolutely! Double the ingredient quantities to make 24 cupcakes.
6. How do I keep the cupcakes moist?
Do not overbake the cupcakes, and store them in an airtight container to retain moisture.
7. Can I make mini cupcakes instead?
Yes, use a mini muffin tin and reduce the baking time to 10-12 minutes.
8. What’s the best way to chop fresh peaches for the frosting?
Dice them finely to ensure they mix well into the frosting without making it too watery.
9. Can I use a piping bag to frost these cupcakes?
Yes, for a polished look, use a piping bag fitted with your favorite tip. Chill the frosting slightly if it’s too soft to pipe.
10. Can I add nuts to the batter?
Yes, chopped pecans or walnuts would add a nice crunch and complement the peach flavor.
Conclusion
Honey Peach Cream Cheese Cupcakes are a delightful and refreshing dessert perfect for any occasion. With their soft, buttery texture and the irresistible combination of peach and honey, these cupcakes will impress your family and friends. Whip up a batch today and enjoy the sweet taste of summer in every bite!
Honey Peach Cream Cheese Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Indulge in these delightful Honey Peach Cream Cheese Cupcakes! Soft, buttery cupcakes infused with peach preserves are topped with a luscious peach cream cheese frosting and a drizzle of honey. Perfect for summer parties, brunch, or an afternoon treat, these cupcakes are a sweet and tangy crowd-pleaser!
Ingredients
For the Cupcakes:
- 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
- 1/2 cup peach preserves
For the Frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk
- 1/4 cup powdered sugar
- 1/2 cup fresh peaches, finely diced or mashed
For Garnish:
- 2 tablespoons honey (for drizzling)
- Sugar crystals or additional fresh peaches (optional)
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine the Wet and Dry Mixtures:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients.
- Gently fold in the peach preserves.
- Bake the Cupcakes:
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool completely on a wire rack.
- Prepare the Frosting:
- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Add the milk and powdered sugar, and beat until combined.
- Stir in the mashed fresh peaches for a fruity flavor and smooth consistency.
- Frost the Cupcakes:
- Once the cupcakes are cool, spread or pipe the peach cream cheese frosting on top.
- Garnish and Serve:
- Drizzle each cupcake with honey and sprinkle with sugar crystals or garnish with fresh peach slices if desired.
Notes
- Peach Preserves: If you don’t have peach preserves, you can substitute with apricot preserves or mash fresh peaches and sweeten them slightly.
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Make Ahead: Frosting can be made up to 2 days in advance and stored in the refrigerator.
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