Whip up some pure delight with these Honey Peach Cream Cheese Cupcakes, a recipe that seamlessly blends sweet, ripe peaches with a luscious cream cheese frosting. This recipe is your shortcut to baking a stunning dessert that’s perfect for any occasion, offering an unmatched homemade taste that will wow your guests.
Key Ingredients for Honey Peach Cream Cheese Cupcakes
For the Cupcakes:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, at room temperature
- 1 cup finely diced ripe peaches (about 1-2 medium peaches), no need to peel
- 2 tablespoons honey
For the Honey Peach Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: Fresh peach slices or finely chopped peaches for garnish
How to Make Honey Peach Cream Cheese Cupcakes
Baking these Honey Peach Cream Cheese Cupcakes is a truly rewarding experience. The moist, tender crumb infused with sweet peach and honey creates a symphony of flavors, perfectly complemented by the tangy, velvety cream cheese frosting. With a preparation time of approximately 30 minutes and baking time of 20–25 minutes, you can whip up a batch of these delightful treats with ease, making them an ideal go-to for any sweet craving or gathering.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the ½ cup of softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup of milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. The batter will be thick.
- Incorporate Peaches and Honey: Gently fold in the 1 cup of finely diced peaches and 2 tablespoons of honey until evenly distributed throughout the batter.
- Fill Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20–25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
- Make the Frosting: While cupcakes cool, prepare the frosting. In a large bowl, beat the 8 ounces of softened cream cheese and ½ cup of softened unsalted butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Liquids: Gradually add the 2 cups of sifted powdered sugar, mixing on low speed until incorporated. Add 2 tablespoons of milk (or cream), 1 tablespoon of honey, ½ teaspoon of vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy. Add the remaining tablespoon of milk if needed to reach your desired consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, use an offset spatula or piping bag to frost each one generously with the Honey Peach Cream Cheese Frosting. Garnish with fresh peach slices or finely chopped peaches if desired.
Why You’ll Love This Honey Peach Cream Cheese Cupcakes
You’ll absolutely adore these Honey Peach Cream Cheese Cupcakes for their incredibly vibrant and fresh peach flavor, perfectly balanced by a sweet, warm honey undertone in both the cake and the frosting. Unlike some store-bought treats that can taste artificial, these cupcakes deliver the authentic taste of summer’s best fruit, making them a truly delightful indulgence without the fuss. They’re a fantastic alternative to a classic apple pie, offering a lighter, more delicate fruit profile that’s utterly irresistible and perfect for showcasing seasonal produce or simply satisfying that sweet tooth.
The cost-saving benefit of making these Honey Peach Cream Cheese Cupcakes at home is significant, allowing you to enjoy a gourmet-level dessert for a fraction of the price you’d pay at a bakery. Plus, the homemade touch adds an extra layer of love and care that’s hard to replicate. The star of the show is undoubtedly the luscious, tangy cream cheese frosting, perfectly complementary to the tender, peach-infused cake, and the subtle sweetness from the honey elevates every bite. Don’t just dream about these delightful cupcakes; bake them today and experience pure joy!
Storing and Reheating Tips
- Storing: Leftover Honey Peach Cream Cheese Cupcakes are best stored in an airtight container in the refrigerator. The cream cheese frosting needs to be kept cold to maintain its texture and freshness. They will stay fresh for up to 3–4 days when stored properly.
- Freezing: If you wish to freeze the unfrosted cupcakes (without frosting), wrap them tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. They can be frozen for up to 1–2 months. It is not recommended to freeze frosted cupcakes as the frosting can become grainy or weep upon thawing.
- Reheating (for unfrosted cupcakes): If you freeze unfrosted cupcakes, allow them to thaw completely at room temperature before frosting. Gently reheat unfrosted cupcakes that have been in the refrigerator for a day or two by placing them in a 300°F (150°C) oven for 3-5 minutes, just to warm them through slightly.
Final Thoughts
These Honey Peach Cream Cheese Cupcakes are a delightful ode to summer, offering a perfect balance of sweet fruit, subtle honey, and creamy tang. Bake a batch and experience the joy of homemade goodness that’s sure to become a new favorite for your family and friends. You won’t regret diving into these simply divine little cakes!
Honey Peach Cream Cheese Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In a large bowl, cream together the ½ cup of softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.½ (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup of milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. The batter will be thick.2 cups all-purpose flour, ½ cup milk, at room temperature
- Gently fold in the 1 cup of finely diced peaches and 2 tablespoons of honey until evenly distributed throughout the batter.1 cup finely diced ripe peaches (about 1-2 medium peaches), no need to peel, 2 tablespoons honey
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
- While cupcakes cool, prepare the frosting. In a large bowl, beat the 8 ounces of softened cream cheese and ½ cup of softened unsalted butter with an electric mixer until smooth and creamy.8 ounces cream cheese, softened, ½ (1 stick) unsalted butter, softened
- Gradually add the 2 cups of sifted powdered sugar, mixing on low speed until incorporated. Add 2 tablespoons of milk (or cream), 1 tablespoon of honey, ½ teaspoon of vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy. Add the remaining tablespoon of milk if needed to reach your desired consistency.2 cups powdered sugar, sifted, 2–3 tablespoons milk or heavy cream, 1 tablespoon honey, ½ teaspoon vanilla extract, Pinch salt
- Once the cupcakes are completely cool, use an offset spatula or piping bag to frost each one generously with the Honey Peach Cream Cheese Frosting. Garnish with fresh peach slices or finely chopped peaches if desired.Optional: Fresh peach slices or finely chopped peaches for garnish