Honey Peach Cream Cheese Cupcakes are a delightful blend of fruity sweetness and creamy decadence. These cupcakes feature a moist honey-infused cake base, a luscious peach cream cheese filling, and a swirl of cream cheese frosting on top. Perfect for summertime gatherings or any occasion, these cupcakes are the ultimate treat for anyone who loves the combination of peaches and cream.
Easy Honey Peach Cream Cheese Cupcakes Recipe
These Honey Peach Cream Cheese Cupcakes are as gorgeous as they are delicious! The sweetness of fresh peaches, paired with the richness of cream cheese, creates a dessert that’s both light and indulgent. Add a drizzle of honey, and these cupcakes become a stunning centerpiece for any dessert table.
Why Our Honey Peach Cream Cheese Cupcakes Are the Best
Our Honey Peach Cream Cheese Cupcakes stand out because of their balance of flavors—sweet honey, tangy cream cheese, and juicy peaches come together to create a perfectly moist and flavorful cupcake. The cream cheese filling adds a surprise inside, while the honey drizzle gives them a touch of elegance.
Ingredients Notes for Honey Peach Cream Cheese Cupcakes
For the Cupcakes:
- 1 1/4 cups all-purpose flour: Provides structure for the cupcakes.
- 1/2 teaspoon baking powder: Helps the cupcakes rise.
- 1/4 teaspoon baking soda: Enhances the fluffy texture.
- 1/4 teaspoon salt: Balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture.
- 1/2 cup honey: Infuses the cupcakes with natural sweetness and floral notes.
- 1/4 cup granulated sugar: Adds additional sweetness to complement the honey.
- 2 large eggs: Binds the ingredients together and adds richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1/2 cup buttermilk: Keeps the cupcakes moist and tender.
For the Peach Cream Cheese Filling:
- 4 oz cream cheese, softened: The star of the creamy filling.
- 1/4 cup powdered sugar: Sweetens the cream cheese filling.
- 1/2 cup diced fresh peaches: Adds bursts of fruity flavor.
For the Frosting:
- 8 oz cream cheese, softened: The base of the frosting, making it rich and creamy.
- 1/4 cup unsalted butter, softened: Adds creaminess to the frosting.
- 1 cup powdered sugar: Sweetens the frosting.
- 1 teaspoon vanilla extract: Adds depth of flavor.
Garnish:
- Sliced peaches and a drizzle of honey: For a beautiful and flavorful finishing touch.
Kitchen Tools Needed for Honey Peach Cream Cheese Cupcakes
- Mixing bowls
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Spatula
- Piping bag (optional)
How to Make Honey Peach Cream Cheese Cupcakes
Follow these steps to create cupcakes that are as beautiful as they are delicious:
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Batter
- In a medium bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1/2 cup butter, 1/2 cup honey, and 1/4 cup sugar using an electric mixer. Beat until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
3. Make the Peach Cream Cheese Filling
- In a small bowl, beat together 4 oz cream cheese and 1/4 cup powdered sugar until smooth. Fold in the diced peaches.
4. Assemble the Cupcakes
- Fill each cupcake liner about halfway with the batter. Add a teaspoon of the peach cream cheese filling to the center of each cupcake, then top with more batter until the liners are 3/4 full.
5. Bake
- Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Allow the cupcakes to cool completely before frosting.
6. Make the Frosting
- In a large bowl, beat together 8 oz cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
7. Frost the Cupcakes
- Once the cupcakes are cooled, pipe or spread the frosting on top.
8. Garnish and Serve
- Garnish each cupcake with a slice of fresh peach and a drizzle of honey. Serve immediately or store in the refrigerator until ready to enjoy.
How to Store Honey Peach Cream Cheese Cupcakes
Refrigerator
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
Freezer
- Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator, then frost and garnish before serving.
Honey Peach Cream Cheese Cupcakes Variations
- Berry Twist: Swap the peaches for blueberries, raspberries, or strawberries.
- Spiced Version: Add 1/2 teaspoon of cinnamon to the batter for a warm, spiced flavor.
- Lemon Peach: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
- Honey Almond: Sprinkle slivered almonds over the frosting for added texture and flavor.
- Whipped Cream Frosting: Replace the cream cheese frosting with stabilized whipped cream for a lighter topping.
What to Serve With Honey Peach Cream Cheese Cupcakes
These cupcakes pair well with:
- Peach Iced Tea: Complements the peach flavor perfectly.
- Vanilla Ice Cream: Serve alongside for a decadent dessert experience.
- Light Fruit Salad: For a refreshing and balanced meal.
Top Tips for Perfect Honey Peach Cream Cheese Cupcakes
- Use Fresh Peaches: For the best flavor, use ripe, fresh peaches in both the filling and garnish.
- Don’t Overfill Liners: Leave room for the cupcakes to rise without spilling over.
- Room Temperature Ingredients: Use room temperature cream cheese and butter for a smooth batter and frosting.
- Cool Before Frosting: Make sure the cupcakes are completely cool before adding the frosting to prevent it from melting.
- Pipe Frosting for Elegance: Use a piping bag to create beautiful swirls of frosting for a polished look.
Helpful Notes
- If fresh peaches aren’t available, you can use canned peaches—just drain them well and pat them dry before dicing.
- The cream cheese filling may sink slightly, creating a delicious pocket of flavor in the center of the cupcakes.
- These cupcakes are best served the day they’re made but still taste amazing after refrigeration.
Tips from Well-Known Chefs
- Martha Stewart recommends sifting powdered sugar before using it in frosting for a smooth, lump-free texture.
- Ina Garten emphasizes the importance of high-quality honey for recipes where honey is the star flavor.
- Sally McKenney suggests using a small ice cream scoop to evenly portion cupcake batter for consistent baking.
Frequently Asked Questions (FAQ)
1. Can I use frozen peaches?
Yes, thaw the peaches first and pat them dry to remove excess moisture.
2. Can I make these cupcakes gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour.
3. What’s the best way to dice peaches?
Peel the peaches, slice them in half to remove the pit, and then dice into small pieces for the filling.
4. Can I use cream cheese frosting with less sugar?
Yes, you can reduce the powdered sugar slightly for a less sweet frosting.
5. Can I double the recipe?
Absolutely! Simply double all the ingredients and bake in batches.
Honey Peach Cream Cheese Cupcakes Recipe
These Honey Peach Cream Cheese Cupcakes are a delightful treat! Made with a moist honey-flavored cupcake base, a luscious cream cheese filling, and topped with juicy peach slices. Perfect for summer gatherings or dessert!
Ingredients
Cupcake Batter:
- – 1 1/2 cups all-purpose flour
- – 1 teaspoon baking powder
- – 1/4 teaspoon baking soda
- – 1/4 teaspoon salt
- – 1/2 cup unsalted butter softened
- – 1/2 cup granulated sugar
- – 1/4 cup honey
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – 1/2 cup buttermilk
Cream Cheese Filling:
- – 8 oz cream cheese softened
- – 1/4 cup powdered sugar
- – 1 teaspoon vanilla extract
- – 1/2 cup diced peaches fresh or canned, drained
Topping:
- – 1 cup thinly sliced peaches for garnish
- – 2 tablespoons honey for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and honey with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Prepare Cream Cheese Filling: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the diced peaches.
- Assemble Cupcakes: Fill each cupcake liner halfway with batter. Add about 1 tablespoon of the cream cheese filling to the center, then top with more batter until the liners are 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the cream cheese center) comes out clean.
- Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Garnish and Serve: Top each cupcake with a slice of fresh peach and drizzle with honey before serving. Optional: Chill for 30 minutes for a firmer cream cheese filling. Enjoy!
Notes
- For extra flavor, add 1/4 teaspoon cinnamon to the cupcake batter.
- Use canned peaches if fresh peaches are not in season, but drain them well.
- Store leftovers in the fridge for up to 3 days in an airtight container.
