There’s something absolutely magical about baking honey peach cream cheese cupcakes! I can still remember the first time I whipped these up in my cozy kitchen. The aroma of fresh peaches mixed with the sweetness of honey just fills the air with pure joy. Trust me, there’s nothing quite like biting into a soft, fluffy cupcake, topped with that creamy goodness. It’s the perfect treat for summer gatherings or a delightful afternoon pick-me-up. Every bite feels like a warm hug, and I can’t wait for you to experience the delight of these little gems in your own home!
Ingredients List
Gathering the right ingredients is key to making these delicious honey peach cream cheese cupcakes. Here’s what you’ll need:
- 1 cup all-purpose flour: Make sure it’s spooned and leveled for the best results.
- 1/2 cup sugar: Granulated sugar works perfectly here.
- 1/2 cup unsalted butter (softened): Let it come to room temperature for easy mixing.
- 1/4 cup cream cheese (softened): This adds that creamy richness we love!
- 1/4 cup honey: Use a good quality honey for maximum flavor.
- 2 large eggs: Bring these to room temperature for better incorporation.
- 1 teaspoon vanilla extract: Pure vanilla is a must for that lovely aroma.
- 1/2 teaspoon baking powder: This helps the cupcakes rise beautifully.
- 1/2 teaspoon baking soda: Works in tandem with the baking powder.
- 1/4 teaspoon salt: Just a pinch to balance the sweetness.
- 1 cup diced fresh peaches: Chop these up into bite-sized pieces for a burst of flavor!
How to Prepare Honey Peach Cream Cheese Cupcakes
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that your cupcakes bake evenly and rise beautifully. Trust me, you don’t want to skip this!
Cream the Mixture
In a large mixing bowl, cream together the softened butter, sugar, and cream cheese until it’s light and fluffy. You’re looking for a smooth and airy texture—this means you’re on the right track! Just about 3-5 minutes of mixing should do the trick.
Combine Wet Ingredients
Next, add in the honey, eggs, and vanilla extract. Mix well until everything is combined and you have a lovely, glossy mixture. This will add so much flavor and moisture to your cupcakes!
Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is thoroughly mixed—no one wants clumps of baking soda in their cupcakes!
Combine Wet and Dry Ingredients
Now, gradually add the dry mixture to the wet mixture. I like to do this in three parts, folding gently with a spatula. This helps keep the batter light and fluffy—don’t overmix it, or your cupcakes might turn out dense!
Fold in Peaches
Carefully fold in the diced fresh peaches. Be gentle here; we want to keep those peach pieces intact for delicious bursts of flavor in every bite!
Bake the Cupcakes
Now it’s time to pour the batter into cupcake liners, filling them about two-thirds full. Bake them in your preheated oven for 20-25 minutes. To check for doneness, stick a toothpick in the center—if it comes out clean, they’re ready!
Cool and Frost
Once baked, let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Allow them to cool completely before frosting them with your favorite topping. I love whipped cream for that extra sweetness!
Tips for Success
To really nail these honey peach cream cheese cupcakes, here are my top tips! First, always use room temperature ingredients; they blend together better for a smoother batter. Next, don’t skip the folding technique when adding in those peaches; it keeps the fruit intact and ensures every bite is bursting with flavor. Also, keep an eye on your baking time—ovens can vary, so check them a couple of minutes early. Finally, let your cupcakes cool completely before frosting; this prevents the frosting from melting away. Trust me, these little details make all the difference!
Nutritional Information
Each honey peach cream cheese cupcake is an indulgent treat, offering about 180 calories per serving. You’ll get 7g of fat, including 4g of saturated fat, along with 2g of protein and 26g of carbohydrates. They also contain approximately 12g of sugar and 150mg of sodium. Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy every delicious bite while keeping these numbers in mind!
FAQ Section
Can I use canned peaches instead of fresh?
Absolutely! If fresh peaches aren’t available, canned peaches work just fine. Just make sure to drain them well and chop them into small pieces.
How do I store leftover cupcakes?
Store your honey peach cream cheese cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the fridge for up to a week.
Can I freeze these cupcakes?
Yes! These cupcakes freeze beautifully. Just wrap them individually in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before enjoying.
What frosting pairs well with these cupcakes?
I recommend a light whipped cream or a cream cheese frosting for that delicious creamy finish. It complements the honey and peaches perfectly!
Can I make these cupcakes gluten-free?
Sure thing! Just substitute the all-purpose flour with a gluten-free flour blend, and you’re good to go!
Why You’ll Love This Recipe
- Quick and easy to whip up—perfect for any skill level!
- Deliciously moist and fluffy, with sweet bursts of peach in every bite.
- Uses simple, wholesome ingredients you probably already have at home.
- Great for summer gatherings, picnics, or just a cozy afternoon treat.
- Customizable with your favorite toppings for a personal touch!
Honey Peach Cream Cheese Cupcakes: 7 Treats to Love
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious honey peach cream cheese cupcakes with a sweet and creamy topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup diced fresh peaches
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter, sugar, and cream cheese.
- Add honey, eggs, and vanilla; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in diced peaches.
- Pour the batter into cupcake liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Store in an airtight container.
- Can substitute canned peaches if fresh is not available.
- Top with whipped cream for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: honey peach cream cheese cupcakes
