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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/honey-peach-cream-cheese-cupcakes-recipe/