Pin it
The magic happens when honey, peaches, and cream cheese come together in a cupcake. These Honey Peach Cream Cheese Cupcakes bring summer flavors to life, mixing juicy ripe peaches with tangy cream cheese topping. They're just right for outdoor gatherings, afternoon teas, or when you need something sweet – making them is just as fun as eating them.
The first time I whipped up these cupcakes was for a backyard get-together, and everyone couldn't get enough. That mix of honey-covered peaches with the creamy topping tasted like summer in every bite.
What You'll Need
- All-purpose flour: This creates the base structure. Want it gluten-free? Just swap in a 1:1 gluten-free flour mix.
- Baking powder and baking soda: These make your cupcakes light and airy.
- Unsalted butter: Brings moisture and richness. Make sure it's soft before you start.
- Granulated sugar: Adds sweetness and helps create that perfect texture.
- Eggs: They hold everything together and add moisture.
- Buttermilk: Keeps everything moist with a slight tang. No buttermilk? Mix 1/2 cup milk with 1/2 teaspoon lemon juice instead.
- Peach preserves: Go for quality here for the best taste. They create a surprise fruity center.
- Cream cheese: The key to that amazing frosting that cuts through the sweetness.
- Fresh peaches: Cut them small for the topping. Out of season? Canned or frozen work too.
- Honey: A little drizzle brings out the peach flavor and ties everything together.
Crafting Delightful Honey Peach Cream Cheese Cupcakes
- Get Ready:
- First, turn your oven on to 350°F (175°C) and put paper liners in your muffin tin. This way your cupcakes will cook right and come out easily.
- Put Dry Stuff Together:
- In a bowl, stir flour, baking powder, baking soda, and salt. This spreads the rising agents evenly for fluffy cupcakes.
- Mix Butter and Sugar:
- In a bigger bowl, beat soft butter and sugar until it looks pale and fluffy. This adds air for tender cupcakes.
- Add Wet Ingredients:
- Beat in eggs one by one, making sure each is mixed in well before adding another. Stir in vanilla for extra flavor.
- Mix Everything:
- Add flour mix and buttermilk bit by bit, starting and ending with flour. Just mix until it comes together – too much mixing makes tough cupcakes.
- Fill and Cook:
- Put batter in each liner halfway, add some peach preserves, then cover with more batter till about three-quarters full. Bake 18-20 minutes until a toothpick comes out clean. Let them cool before frosting.
- Make the Topping:
- Beat soft cream cheese, powdered sugar, and milk until smooth. This simple frosting packs tons of flavor.
- Finish Them Off:
- Spread frosting on cooled cupcakes. Add diced peaches on top, drizzle with honey, and sprinkle sugar crystals for a bit of sparkle.
Pin it
Fresh peaches make this recipe special for me because they bring back memories of summer fruit-picking with my family. The honey reminds me of my grandma's famous peach cobbler I loved as a kid.
Perfect Pairings
These cupcakes taste amazing with a scoop of vanilla ice cream for a fancier dessert. They're also great with Earl Grey tea or cold peach tea. Want to impress guests? Arrange them on a cake stand and top with thin slices of fresh peach.
Mix It Up
Sprinkle in some cinnamon to give these a warm spice kick – just add a teaspoon to the batter.
Switch the preserves and try apricot or raspberry for something different.
Need a dairy-free version? Use plant butter, flax eggs, and vegan cream cheese instead.
Keeping Them Fresh
Keep your cupcakes in a sealed container in the fridge for up to 3 days. Let them sit out until they reach room temp before eating, or pop them in the microwave for 10-15 seconds if you want them warm.
These Honey Peach Cream Cheese Cupcakes really capture summer's best flavors. They've got that perfect balance of sweet and tangy that keeps you coming back for more. Whether you're baking for a special day or just because, they'll bring smiles all around. Enjoy your baking!
Pin it
Frequently Asked Questions
- → Can I swap fresh peaches for canned ones?
- Sure! Just drain them well, pat dry, and chop. They're a good alternative during the off-season.
- → What do I use if I don't have buttermilk?
- Combine 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let sit for 5 minutes, then use.
- → How far in advance can I make these?
- You can bake the cupcakes a day early, but add peach slices and honey right before serving to keep them fresh.
- → How do I store any extras?
- Keep leftovers in an airtight container in the fridge for up to three days because of the frosting.
- → Can I freeze these goodies?
- Yes, freeze them without frosting for two months. Thaw at room temp, then add toppings when ready to serve.