These Honey Peach Cream Cheese Cupcakes are fluffy and full of sweet peach flavor, topped with creamy frosting that makes them hard to resist. Perfect for any dessert lover!
As someone who enjoys baking, I love how quick and easy these cupcakes are to whip up. They make every gathering feel like a special occasion—just add some sprinkles for fun! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for cupcakes, giving them structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend.
Fresh Peaches: Fresh peaches add a wonderful flavor, but if they’re out of season, you can use canned peaches. Just make sure to drain them well to avoid excess moisture.
Sour Cream or Greek Yogurt: Both add richness and moisture to the cupcakes. Greek yogurt is a bit tangier, while sour cream gives a creamy texture, so choose based on your preference!
Cream Cheese: For the frosting, the cream cheese provides a tangy sweetness. If you need a dairy-free option, try a vegan cream cheese alternative.
How Can I Get My Cupcakes to Rise Perfectly?
Getting your cupcakes to rise like a pro can be a bit tricky! Here are some key tips for fluffy, perfectly risen cupcakes:
- Make sure your ingredients are at room temperature for better mixing—especially butter and eggs.
- Avoid over-mixing the batter once you combine wet and dry ingredients. Mix just until you don’t see any dry flour.
- Oven temperature matters! Preheating is crucial, so always give your oven enough time to heat up before baking.
- Fill your cupcake liners to about ¾ full. This allows space for the cupcakes to rise without overflowing.
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ¼ tsp baking powder
- ¼ 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
- ½ cup honey
- 1 cup fresh peaches, peeled and diced (or canned peaches drained well)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 to 3 cups powdered sugar, sifted
- 2 tbsp honey
- 1 tsp vanilla extract
- Optional: small diced fresh peach pieces for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20-25 minutes to bake. After baking, allow about 5-10 minutes for cooling in the pan and then transfer them to a wire rack to cool completely. Spend a little extra time making the delicious cream cheese frosting, and you’ll have a treat ready in roughly 1 hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with cupcake liners to avoid any sticking later on.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended, then set aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—this will take about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract for that delicious flavor.
5. Combine Honey and Sour Cream:
In a separate small bowl, mix together the honey and sour cream (or Greek yogurt). Add this mixture to the wet ingredients and blend until everything is combined.
6. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to your wet mixture. Use low speed on your mixer and combine just until you don’t see any dry flour. It’s okay if a few tiny lumps remain!
7. Fold in Peaches:
Gently fold the diced peaches into the batter using a spatula, being careful not to overmix.
8. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about ¾ full for nicely risen cupcakes.
9. Bake:
Pop them into your preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted in the center comes out clean.
10. Cool:
Let the cupcakes cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
11. Make the Frosting:
To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Then add in the honey and vanilla extract, mixing well.
12. Add Powdered Sugar:
Gradually add powdered sugar, mixing until you reach a smooth, spreadable consistency. You can adjust the sweetness by adding more or less sugar as desired.
13. Frost the Cupcakes:
Once the cupcakes are completely cool, generously frost them with your delicious cream cheese frosting!
14. Garnish (Optional):
If you like, add some tiny diced peach pieces on top of the frosting for an extra peachy touch.
15. Serve and Enjoy:
These cupcakes are now ready to enjoy! They taste even better when shared. Store any leftovers in the refrigerator for freshness.
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh?
Absolutely! If fresh peaches aren’t available, canned peaches work great. Just be sure to drain them well to avoid excess moisture in the batter.
What Can I Substitute for Honey in the Cupcakes?
If you’re looking to substitute honey, you can use agave syrup or maple syrup. Keep in mind that these alternatives might slightly change the flavor, but they will still taste delicious!
How Should I Store the Cupcakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To help keep the frosting fresh, you can also place them in individual cupcake liners if preferred.
Can I Freeze the Cupcakes?
Yes! You can freeze the cupcakes without frosting for up to 3 months. Just make sure they are completely cooled, then wrap them tightly in plastic wrap and place them in an airtight container. Thaw them in the refrigerator before frosting and serving.
