Honey Peach Cream Cheese Cupcakes Recipe

Introduction

These Honey Peach Cream Cheese Cupcakes are a delightful treat combining the natural sweetness of honey and fresh peaches with a creamy frosting. Perfect for any occasion, they bring a refreshing twist to classic cupcakes with their moist texture and rich flavor.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup honey (raw, unfiltered preferred)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup peaches, finely diced (fresh or canned)
• 1/2 cup milk
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons peach puree (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the sifted flour, baking powder, and salt.
3. Step 3: In a large bowl, cream the softened butter, sugar, and honey together until the mixture is light and fluffy, about 3 to 4 minutes.
4. Step 4: Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
5. Step 5: Alternately add the dry ingredient mixture and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently to combine.
6. Step 6: Fold the finely diced peaches into the batter carefully to distribute evenly.
7. Step 7: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Step 8: Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
9. Step 9: To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
10. Step 10: Mix in the honey and vanilla extract. Gradually add the sifted powdered sugar, beating until the frosting is fluffy and well combined.
11. Step 11: If desired, fold in the peach puree for an extra burst of peach flavor in the frosting.
12. Step 12: Frost the cooled cupcakes generously. Garnish with peach slices or a drizzle of honey if you like.
13. Step 13: Store the cupcakes in the refrigerator for up to 3 days. Enjoy!

Tips & Variations

• Use fresh ripe peaches when in season for the best flavor, or drain canned peaches well to avoid extra moisture in the batter.
• For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• If peach puree is not available, use apricot jam as a frosting flavor enhancer.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Before serving, you can let them sit at room temperature for about 20 minutes for a softer texture. If needed, reheat for a few seconds in the microwave, but do so gently to avoid melting the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches. Just make sure to thaw and drain them thoroughly to remove excess moisture before folding into the batter.

Is it okay to use regular honey instead of raw honey?

Absolutely. Regular honey will work well in this recipe and still provide sweetness and flavor, though raw, unfiltered honey adds a slightly richer taste.

Honey Peach Cream Cheese Cupcakes Recipe

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4.6 from 251 reviews

These Honey Peach Cream Cheese Cupcakes combine moist, honey-sweetened vanilla cupcakes studded with fresh or canned peaches and topped with a luscious cream cheese frosting infused with honey and a hint of peach puree. Perfect for a light dessert or afternoon treat, these cupcakes balance sweetness with fresh fruit and creamy frosting for a delightful bite every time.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 1 3/4 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup honey (raw, unfiltered preferred)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup peaches, finely diced (fresh or canned)
• 1/2 cup milk

Frosting

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons peach puree (optional)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
2. Combine dry ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
3. Cream butter, sugar, and honey: Using a mixer, cream the softened butter, sugar, and honey together for 3 to 4 minutes until the mixture becomes light and fluffy, which helps incorporate air for tender cupcakes.
4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
5. Incorporate dry ingredients and milk: Alternately add the dry flour mixture and the milk to the wet ingredients, beginning and ending with the dry mix. Mix gently to combine without overworking the batter.
6. Fold in peaches: Gently fold the finely diced peaches into the batter, taking care not to crush the fruit and maintaining a light texture.
7. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
8. Bake the cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Then remove from oven and cool completely on a wire rack.
9. Prepare cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy.
10. Add honey, vanilla, and powdered sugar: Mix in the honey and vanilla extract, then gradually add the sifted powdered sugar, beating continuously until the frosting is light and fluffy.
11. Optional peach puree: If desired, stir in the peach puree for a subtle fruity flavor boost to the frosting.
12. Frost cupcakes: Once cupcakes are completely cooled, frost them generously with the cream cheese frosting. Garnish with fresh peach slices or a drizzle of honey for an attractive finish.
13. Storage: Store the frosted cupcakes in the refrigerator for up to 3 days to keep them fresh and flavorful.

Notes

• Use raw, unfiltered honey for the best flavor and health benefits.
• Fresh peaches give the best texture, but canned peaches drained well also work.
• Ensure the cream cheese and butter are fully softened to avoid lumps in the frosting.
• For vegan or dairy-free versions, substitute with plant-based cream cheese and butter alternatives.
• Cupcakes can be frozen after baking without frosting for up to 2 months; thaw before frosting.
• Adding peach puree to frosting is optional but enhances peach flavor beautifully.

Keywords: honey peach cupcakes, cream cheese frosting, peach desserts, sweet cupcakes, summer fruit cupcakes