These Easy Peach and Honey Cheesecake Cupcakes are sweet little treats bursting with flavor! Creamy cheesecake is mixed with juicy peaches and drizzled with honey for a tasty topping.
Who can resist a cupcake that tastes like summer? I love making these for parties, and they always disappear fast! Trust me, your friends will be asking for the recipe. 🍑🍯
Key Ingredients & Substitutions
Cream Cheese: This is the star of your cupcakes! Use full-fat cream cheese for a rich, creamy texture. If you want a lighter version, you can use Neufchâtel cheese, which has less fat but still tastes great.
Honey: Honey adds the perfect sweetness and flavor. Feel free to substitute maple syrup or agave nectar if you prefer a different taste. Just remember that the flavor will change a bit!
Fresh Peaches: Fresh peaches give the best flavor, but if they’re out of season, try canned peaches (drained) or frozen peaches that have been thawed and diced. I love using local peaches when they’re in season—they’re so sweet and juicy!
Butter: Unsalted butter is the standard here. If you’re avoiding dairy, a plant-based butter can be a good alternative. Just check the consistency to make sure it’s similar!
How Do I Get Creamy Cheesecake Cupcakes?
Getting that smooth, creamy texture is key in this recipe. Start with soft cream cheese! Make sure it’s at room temperature—this helps it mix in easily.
- Beat the cream cheese first until it’s really smooth, without lumps.
- When adding the eggs and honey, do it slowly and mix just until combined. Overmixing can cause cracks in your cupcakes.
Also, don’t skip cooling completely! Let them cool in the tin first, then move them to a wire rack. This will help prevent sogginess.
How to Make Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 12 oz (340g) cream cheese, softened
- 1/2 cup (120ml) honey, plus extra for drizzling
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh peaches, diced (about 2 medium peaches)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- Optional: extra peach slices for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. You’ll also need time to cool them, so plan for about 1 hour after baking before they’re ready to serve. In total, you’re looking at around 1 hour and 40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). While the oven heats up, line a 12-cup muffin tin with cupcake liners to make cleanup easier later on!
2. Prepare the Cream Cheese Mixture:
In a large mixing bowl, beat the softened cream cheese with a mixer until it’s nice and smooth. This will make sure your cupcakes are creamy!
3. Add Sweetness and Flavor:
Next, add in the honey, eggs, and vanilla extract. Mix everything together until it’s fully combined. Here comes the delicious part!
4. Fold in the Peaches:
Now, gently fold in the diced peaches. Be careful not to overmix; you want those peach bits to stay nice and chunky!
5. Mix the Dry Ingredients:
In another bowl, whisk together the flour, sugar, baking powder, and salt. This step helps to combine all the dry ingredients evenly.
6. Combine Wet and Dry Ingredients:
Slowly add the flour mixture to the creamy cheese mixture. Alternate between adding the dry mix and then the milk and melted butter, starting and ending with the dry ingredients. Stir gently until just combined.
7. Fill the Muffin Tin:
Spoon the batter into the cupcake liners—you want to fill each one about 3/4 full, so they have room to rise without spilling over.
8. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes. The cupcakes are done when they are set and a toothpick comes out clean from the center.
9. Cool Time:
Once done, let them cool in the pan on a wire rack for a few minutes, then transfer them to the rack to cool completely.
10. Final Touches:
After they’re completely cool, drizzle some extra honey on top and if you like, add a few slices of fresh peach for decoration. They’ll look and taste amazing!
Enjoy your creamy and sweet Peach and Honey Cheesecake Cupcakes—perfect for a treat or a gathering! 🍰🍑
Frequently Asked Questions (FAQ)
Can I Use Different Fruits in This Recipe?
Absolutely! While peaches are delicious, you can substitute them with other fruits like raspberries, strawberries, or blueberries. Just make sure the fruit is diced small enough to incorporate well into the cheesecake mixture!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To keep them fresh, always let them cool completely before sealing them up!
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They should keep well for up to 2 months. Thaw in the fridge overnight before serving!
How Can I Make These Gluten-Free?
You can make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are also gluten-free, and the cupcakes should turn out lovely!
