These Honey Peach Cream Cheese Cupcakes are a sweet treat that combines fluffy cake with rich cream cheese frosting. The juicy peach pieces and honey make them extra special!
Every bite is like a little piece of summer. I love how the frosting is creamy but not too heavy, and it’s so easy to share (or keep all to yourself)! 🍑
Making these cupcakes is a breeze! Just mix, bake, and frost. Perfect for any gathering or just a fun dessert at home. You’ll want to make them again and again!
Key Ingredients & Substitutions
Fresh Peaches: Juicy and sweet, fresh peaches are essential for flavor. If they’re out of season, you can substitute with canned peaches (drained) or even use chopped mango or nectarines for a different twist.
Butter: Unsalted butter is used here for better control of saltiness. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter substitute.
Sour Cream or Greek Yogurt: These add moisture and tanginess. Greek yogurt is a great swap if you’re looking for extra protein. For a dairy-free option, use coconut yogurt or a non-dairy sour cream.
Cream Cheese: This creates a rich frosting. If you prefer a lighter option, use whipped cream cheese or make a whipped coconut cream frosting for a dairy-free version.
How Do You Fold Ingredients Without Overmixing?
Folding in ingredients, like our peaches, is about gently incorporating without deflating the batter. Here’s how to do it right:
- Use a spatula: This allows you to gently lift and turn the batter.
- Start from the bottom: Slide the spatula under the batter and lift it over the peaches.
- Be gentle: Repeat this motion until the peaches are just mixed in. It’s okay if a few streaks of batter remain!
This technique helps maintain the fluffy texture of your cupcakes. Enjoy baking!
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 tbsp honey
- 1 cup fresh peaches, peeled and diced
For the Honey Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar, sifted
- 2 tbsp honey
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake. Plus, allow some time for cooling—about 30 minutes until they are completely cool before adding the frosting. So, you’ll be enjoying these tasty cupcakes in about an hour! Perfect for a quick sweet treat!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will keep your cupcakes from sticking and make serving easier!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This will help to incorporate air into your batter for a nice rise.
4. Add Eggs and Flavor:
Add the eggs one at a time, mixing well after each addition. Next, add the vanilla extract and honey, mixing until well combined.
5. Combine Wet and Dry Ingredients:
Now, alternately add the dry flour mixture and the sour cream (or Greek yogurt) to the wet mixture. Start with the flour and end with flour, mixing just until everything is combined. Don’t overmix!
6. Fold in the Peaches:
Gently fold in the diced peaches using a spatula, being careful not to break them up too much.
7. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about 2/3 full. This will give them room to rise!
8. Bake the Cupcakes:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remember, the time may vary a bit depending on your oven!
9. Cool the Cupcakes:
Once baked, remove them from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
10. Make the Frosting:
While the cupcakes are cooling, prepare the honey cream cheese frosting. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. This should take a couple of minutes!
11. Sweeten the Frosting:
Gradually add the powdered sugar, mixing until fluffy. Then, mix in the honey and vanilla extract until it’s all incorporated.
12. Frost the Cupcakes:
Once cupcakes are completely cooled, generously frost each one with the honey cream cheese frosting. Enjoy the creamy sweetness!
13. Garnish (Optional):
If you like, you can garnish your cupcakes with small peach slices or drizzle some honey over the top for an extra touch of sweetness!
Enjoy your delightful honey peach cream cheese cupcakes! They’re perfect for sharing or indulging all to yourself!
FAQ for Honey Peach Cream Cheese Cupcakes
Can I Use Canned Peaches Instead of Fresh?
Yes, you can! Just make sure to drain and chop the canned peaches before adding them to the batter. This helps avoid excess moisture, which can affect the cupcake texture.
Can I Freeze These Cupcakes?
Absolutely! To freeze, ensure the cupcakes are completely cooled and then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Just thaw them at room temperature before frosting and serving!
Is There a Dairy-Free Option for the Frosting?
Yes, you can make a dairy-free frosting by using vegan cream cheese and plant-based butter. The flavor may differ slightly, but it will still be delicious!
How Do I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. To keep them fresh, let them come to room temperature before serving for the best texture.
