These Honey Peach Cream Cheese Cupcakes are a tasty treat! With fluffy cream cheese filling and sweet peach bits, they are perfect for summer picnics or a cozy afternoon snack.
Just wait until you smell them baking! I love how they are sweet without being too heavy. Plus, they are super easy to whip up—just mix, bake, and enjoy! 🍑🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes, giving them structure. You could use whole wheat flour for a nuttier flavor, but the texture may be densier.
Peaches: Fresh ripe peaches are ideal for this recipe. If they’re not in season, canned peaches (drained) work too! You could substitute with nectarines or even diced mango for a different twist.
Cream Cheese: This gives the creamy filling a delicious tang. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat but similar taste.
Sour Cream or Greek Yogurt: I recommend sour cream for that rich flavor. Greek yogurt is a great healthier alternative, just make sure it’s plain to avoid added sugars.
How Do I Make Sure My Cupcakes Are Moist and Fluffy?
The key to moist and fluffy cupcakes lies in the mixing and baking process. Here are some tips to keep in mind:
- Beat your butter and sugar well to create air in the batter, making the cupcakes lighter.
- Don’t overmix once you add the dry ingredients. Mix just until you see no flour—this ensures tender cupcakes.
- Keep an eye on the baking time. Check with a toothpick at 18 minutes; it should come out clean (not touching the filling).
How to Make Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 2 ripe peaches, peeled and finely chopped
- 2 tbsp honey
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Honey Drizzle (optional):
- 2 tbsp honey
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After baking, let the cupcakes cool for about 10 minutes in the pan and then transfer them to a wire rack to cool completely. Overall, expect about an hour from start to finish, plus cooling time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners, so they’re ready to go.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this bowl aside for now.
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 usually takes about 2-3 minutes.
4. Incorporate Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well blended.
5. Combine Dry and Wet Ingredients:
Now it’s time to mix things up! Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Start and end with the flour mixture, mixing each addition gently until just combined. You don’t want to overmix here!
6. Add Peaches and Honey:
Fold in the finely chopped peaches and honey gently into the batter, making sure they are evenly distributed. This is where that sweet peachy flavor comes in!
7. Make the Cream Cheese Filling:
In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until it’s smooth and creamy. This will be your delicious filling!
8. Fill the Cupcake Liners:
Fill each cupcake liner about 2/3 full with the cupcake batter. Then spoon about 1 tablespoon of the cream cheese filling right into the center of each cupcake. The filling will rise while baking!
9. Bake the Cupcakes:
Place the muffin pan in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the cupcake batter (avoiding the filling) to make sure it comes out clean.
10. Let Them Cool:
Once baked, let the cupcakes cool in the pan for 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important to keep them moist and fluffy!
11. Add the Honey Drizzle:
If you want an extra touch of sweetness, drizzle honey over the cooled cupcakes just before serving. This gives a beautiful shine and additional flavor!
Enjoy your Honey Peach Cream Cheese Cupcakes—soft, fluffy, with a creamy, sweet peach surprise in every bite! Perfect to share or savor all to yourself! 🍑🧁
FAQ About Honey Peach Cream Cheese Cupcakes
Can I Use Other Fruits Instead of Peaches?
Absolutely! You can substitute the peaches with ripe nectarines, plums, or even diced mango for a different flavor. Just make sure to keep the fruit similar in texture.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you prefer them to last longer, keep them in the fridge, where they will stay fresh for about a week.
Can I Make the Cupcakes Ahead of Time?
Yes! You can bake the cupcakes in advance and freeze them (without the honey drizzle). Allow them to cool completely, then wrap tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Just thaw in the fridge overnight before serving.
What Can I Substitute for Cream Cheese in the Filling?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Both will give a creamy texture, though Greek yogurt will have a tangier taste compared to cream cheese.
