Honey Peach Cream Cheese Cupcakes Recipe

Introduction

These Honey Peach Cream Cheese Cupcakes are a delightful treat, combining soft, fluffy cake with sweet peach preserves and a creamy topping. Perfect for spring and summer gatherings, they offer a fresh and comforting flavor that’s sure to impress.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined.
6. Step 6: Fill each cupcake liner halfway with batter. Add a spoonful of peach preserves in the center, then cover with more batter until the liner is about three-quarters full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
8. Step 8: In a small bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy.
9. Step 9: Frost the cooled cupcakes with the cream cheese mixture, top with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals for a final touch.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• To make these cupcakes vegan, use plant-based butter and cream cheese, replace eggs with flax eggs, and swap buttermilk for almond milk.
• Ensure your butter and cream cheese are softened to room temperature for easier mixing and a smoother texture.
• Use fresh, ripe peaches for the best flavor; canned peaches can be a substitute but might add extra moisture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Allow them to come to room temperature before serving or warm slightly in the microwave for about 10 seconds.

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 in an airtight container. Frost them just before serving to keep the topping fresh.

What can I use if I don’t have peach preserves?

You can substitute peach preserves with apricot or mango preserves for a similar fruity sweetness, or use fresh peach slices if you prefer.

Honey Peach Cream Cheese Cupcakes Recipe

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4.9 from 66 reviews

These Honey Peach Cream Cheese Cupcakes are a delightful treat combining moist vanilla cupcakes with a sweet peach preserve surprise inside. Topped with a smooth cream cheese frosting, fresh diced peaches, a drizzle of honey, and sparkling sugar crystals, these cupcakes blend fruity and creamy flavors perfectly. They make an ideal dessert for summer gatherings or any occasion craving a fresh, flavorful baked good.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

Cream Cheese Frosting

• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk

Garnish

• 1/2 cup diced fresh peaches
• 2 tablespoons honey for drizzle
• Sugar crystals for garnish

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined, ensuring no clumps remain.
3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color. This creates a smooth base for the cupcakes.
4. Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then stir in the vanilla extract for flavor.
5. Combine wet and dry ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix gently just until combined to keep the batter tender.
6. Fill cupcake liners: Spoon the batter into the cupcake liners to fill about halfway. Add a spoonful of peach preserves into the center of each, then cover with more batter until the cupcake liners are about three-quarters full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from oven and let the cupcakes cool completely in the tin and then on a wire rack.
8. Prepare frosting: In a small bowl, beat together the softened cream cheese, powdered sugar, and milk until the frosting is smooth, creamy, and spreadable.
9. Frost and garnish: Once cupcakes are fully cooled, frost them generously with the cream cheese mixture. Top each cupcake with diced fresh peaches, then drizzle with honey and finish with a sprinkle of sugar crystals for sparkle and extra sweetness.

Notes

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• To make this recipe vegan, use plant-based butter and cream cheese alternatives, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use almond or other plant-based milk instead of buttermilk.
• Ensure cupcakes are completely cooled before frosting to prevent melting.
• Use fresh, ripe peaches for the best flavor in both the frosting topping and the preserves.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Honey Peach Cupcakes, Cream Cheese Frosting, Peach Cupcakes, Summer Dessert, Fruity Cupcakes