These Honey Peach Cream Cheese Cupcakes are a sweet treat that’s hard to resist! Soft, fluffy cupcakes are filled with creamy cheese and topped with juicy peaches.
Trust me, you’re going to want to share these, but don’t worry if you don’t! I love enjoying them with a nice cup of tea all to myself. 🍑💕
Key Ingredients & Substitutions
All-purpose flour: This flour is a staple for cupcakes, providing structure. If needed, you can use a gluten-free flour blend, but check the instructions for proper ratios.
Butter: Unsalted butter adds richness. Some people prefer using coconut oil for a dairy-free option, just keep the amount the same!
Peaches: Fresh peaches give a great flavor and texture. If they’re out of season, canned or frozen peaches can work in a pinch; just drain them well and chop finely.
Cream cheese: Essential for that creamy filling! If you’re looking for a lighter option, Neufchâtel cheese is lower in fat but still delicious.
How Do You Achieve Fluffy Cupcakes?
The key to fluffy cupcakes lies in how you mix your ingredients! Here are the crucial steps to remember:
- Cream the butter and sugar together until it’s light and fluffy; this adds air to your batter.
- When adding eggs, mix them in one at a time. This helps maintain that fluffy texture.
- Be careful not to overmix once you add the flour. Just stir until everything is combined—lumps are okay!
- Allow the cupcakes to cool fully before filling them. This prevents the filling from melting into the batter.
Follow these tips, and your Honey Peach Cream Cheese Cupcakes will turn out light, moist, and absolutely delicious!
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup whole milk
- 1 cup fresh peaches, peeled and finely chopped
For the Honey Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup honey
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
For the Topping:
- ½ cup fresh peach slices (for garnish)
- Optional: a drizzle of honey
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 18-22 minutes to bake. After baking, you’ll want to cool the cupcakes completely before filling and decorating them. In total, plan for about 1 hour to make and enjoy your delicious cupcakes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a 12-cup muffin pan with cupcake liners to make it easy to get the cupcakes out later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps incorporate the baking powder evenly so your cupcakes rise nicely.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. This step is crucial for a light cupcake!
4. Add Eggs and Vanilla:
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, stir in the vanilla extract for that lovely flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture and milk to the wet ingredients. Start with the flour and end with it too, mixing gently until everything is just combined. Avoid overmixing!
6. Fold in the Peaches:
Gently fold in the finely chopped peaches so they’re evenly distributed throughout the batter. This adds sweetness and moisture!
7. Fill the Cupcake Liners:
Using a spoon or scoop, fill each cupcake liner about 2/3 full with the batter. Bake in the oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Prepare the Filling:
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely. While they’re cooling, prepare the honey cream cheese filling by beating together the softened cream cheese, honey, vanilla extract, and powdered sugar until it’s smooth and creamy.
9. Fill the Cupcakes:
Once the cupcakes are cool, use a small knife or cupcake corer to remove a small piece from the center of each cupcake. Fill each hollow with a spoonful of the honey cream cheese filling.
10. Add Topping and Decorate:
If you’d like, you can spread or pipe a little extra cream cheese filling on top of each cupcake for decoration. Then, garnish with fresh peach slices and drizzle honey over the top if desired for extra sweetness.
11. Serve and Enjoy:
Your Honey Peach Cream Cheese Cupcakes are ready to be enjoyed! Serve them at a party, for dessert, or keep them all to yourself. They’re delicious either way!
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can use canned peaches! Just make sure to drain them well before chopping to eliminate excess moisture, which can affect the cupcake batter’s texture.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Can I Freeze These Cupcakes?
Absolutely! To freeze, place the cooled cupcakes in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before enjoying.
Can I Make the Cream Cheese Filling Ahead of Time?
Yes, you can prepare the honey cream cheese filling ahead of time! Store it in the refrigerator in an airtight container for up to 2 days. Just give it a quick stir before using.
