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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/honey-peach-cream-cheese-cupcakes-recipe/