Honey Peach Cream Cheese Cupcakes

Bring a touch of summer sunshine to your kitchen with these delightful Honey Peach Cream Cheese Cupcakes. This recipe creates an exceptionally moist and tender cupcake, featuring a rich batter infused with tangy cream cheese and sweet honey, and studded with juicy pieces of peach. Each cupcake is crowned with a classic, velvety cream cheese frosting.

Even as the seasons change, this recipe is a perfect way to enjoy the beloved flavour of peaches, using either the last of the fresh harvest or high-quality frozen or canned fruit. The combination of warm honey and bright peach makes for a comforting and delicious treat, perfect for any occasion.

Why You’ll Love This Cupcake Recipe

• Incredibly Moist Crumb: The addition of cream cheese and fresh peaches directly into the batter ensures a soft, tender, and moist cupcake every time.
• Balanced Flavours: The tangy cream cheese, floral honey, and sweet fruit create a sophisticated and perfectly balanced flavour profile.
• Simple to Make: This recipe follows a straightforward creaming method, making it accessible and easy for bakers of all skill levels.
• Universally Appealing: The classic combination of peaches and cream is a guaranteed crowd-pleaser, ideal for parties, bake sales, or a simple family dessert.

Ingredients You Will Need

(Note: Full measurements are typically found on a complete recipe card.)

• For the Cupcakes:
  • All-Purpose Flour: Provides the main structure for the cupcakes.
  • Baking Powder & Salt: Leavening and flavour enhancement.
  • Butter & Cream Cheese: Unsalted butter for flavour and softened cream cheese for a rich, tender crumb.
  • Granulated Sugar & Honey: A blend of sweeteners for a complex, floral sweetness.
  • Eggs: To bind the batter and add richness.
  • Milk: Adds necessary moisture for the right batter consistency.
  • Vanilla Extract: Enhances all the other flavours.
  • Fresh Peaches: Diced small to provide juicy bursts of fruit throughout the cupcake.
• For the Cream Cheese Frosting:
  • Cream Cheese & Butter: The rich and tangy base of the frosting.
  • Powdered Sugar: For sweetness and structure.
  • Vanilla Extract: For flavour.

Step-by-Step Instructions

1. Prepare Your Pans and Oven Preheat your oven to 350∘F (175∘C). Line a 12-cup muffin tin with paper liners.

2. Combine Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream the Fats and Sugars In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the softened cream cheese and honey and continue to beat until well combined and smooth.

4. Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Alternate Dry and Wet Ingredients With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix.

6. Fold in the Peaches Gently fold the diced peaches into the batter using a rubber spatula.

7. Fill and Bake Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.

8. Cool Completely Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cooled before frosting.

9. Prepare the Frosting In a clean bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix on low speed until combined, then increase to medium-high and beat until light and fluffy. Mix in the vanilla.

10. Frost and Garnish Pipe or spread the frosting onto the cooled cupcakes. For a final touch, garnish with a fresh peach slice or a delicate drizzle of honey just before serving.

Preparation and Nutrition

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes

Nutrition Per Serving (Approximate):

• Calories: 280
• Fat: 16g
• Carbohydrates: 32g
• Sugar: 22g
• Protein: 3g

Serving Suggestions, Tips, and Variations

• A Note on Peaches: While fresh, ripe peaches offer the best flavour, this recipe also works well with frozen or canned peaches. If using frozen, thaw and pat them very dry. If using canned, drain them well and pat dry to avoid adding excess moisture to the batter.
• Serving Ideas: These cupcakes are perfect for afternoon tea, birthday parties, or any celebration. They are also delicious served slightly warm with a scoop of vanilla ice cream.
• Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days. They are best enjoyed at room temperature, so allow them to sit out for about 20-30 minutes before serving.
• Fruit Swaps: Feel free to substitute the peaches with other fruits like diced apricots, nectarines, or a mix of fresh berries.

Frequently Asked Questions

1. Will frozen peaches work as well as fresh? Yes, frozen peaches are a great option when fresh ones are not in season. Just be sure to thaw them completely and pat them very dry with paper towels before dicing and adding them to the batter.

2. Can I turn this recipe into a single cake? Absolutely. You can bake the batter in a greased and floured 9-inch round cake pan. The baking time will be longer, likely around 30-35 minutes. Check for doneness with a skewer.

3. Can the frosting be made in advance? Yes, the cream cheese frosting can be made and stored in an airtight container in the refrigerator for up to three days. Let it soften at room temperature and re-whip it briefly before using.

4. How can I ensure my cupcakes are fluffy? The key is not to overmix the batter once you add the flour. Mix only until the flour streaks disappear. Also, ensure your butter, cream cheese, and eggs are at room temperature for a smooth, well-emulsified batter.

5. Is it possible to make this recipe dairy-free? Yes, you can make this dairy-free by using high-quality plant-based butter and cream cheese alternatives, as well as a plant-based milk like almond or oat milk.

Conclusion

These Honey Peach Cream Cheese Cupcakes are a truly special treat, blending the comforting sweetness of honey and peaches with the rich tang of cream cheese. The result is a perfectly moist, tender cupcake with a delightful flavour that evokes the warmth of sunny days. Simple enough for an afternoon baking project but elegant enough for a celebration, this recipe is a delicious way to create a memorable dessert that everyone will love.

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