Honey Peach Cream Cheese Cupcakes
With their irresistible combination of fruity sweetness, tangy creaminess, and soft, fluffy texture, these Honey Peach Cream Cheese Cupcakes are a guaranteed crowd-pleaser.
Imagine biting into a soft, fluffy cupcake with a gooey peach preserve center, topped with tangy cream cheese frosting, fresh peach pieces, and a drizzle of honey.
Sweet, Fruity, and Lusciously Creamy!
Author Martha
Servings 12 servings
Ingredients
For the Cupcakes:
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Unsalted butter softened
- 1/2 cup Granulated suga
- 2 Large eggs
- 1 teaspoon Vanilla extract
- ½ cup Buttermilk
- 1 cup fresh peaches peeled and diced
Cream Cheese Filling:
- 8 ounces Cream cheese softened
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Toppings optional
- Fresh peach sliced
- 2 tablespoons honey for drizzle
- Sugar crystals: For garnish
Instructions
Prepare the Cream Cheese Filling:
- In a bowl, beat the softened cream cheese, honey, and vanilla extract until smooth and creamy. Set aside.
Make the Cupcake batter:
- Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring the liners sit snugly in the tin to hold their shape.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will form the base of your batter, so ensure it’s evenly combined.
- In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step is crucial for creating a tender cupcake texture.
- One at a time, crack in the eggs, beating thoroughly after each addition. Stir in the vanilla extract for a hint of fragrant sweetness.
- Combine Wet and Dry Ingredients
- Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined—overmixing can lead to dense cupcakes.
- Gently fold in the diced peaches.
- Assemble the Cupcakes
- Spoon the batter into the lined muffin tin, filling each liner halfway. Add a dollop (about 1 teaspoon) of cream cheese filling to the center of each cupcake. Then top with more cupcake batter covering the filling and until the liners are about three-quarters full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting
- While the cupcakes cool, prepare the frosting. In a small bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. Adjust the consistency with a little more milk if needed.
- Tope with fresh peach slices and drizzle with honey for an extra touch of sweetness.
(Optional) Cream Cheese Frosting Ingredients:
- 1/2 cup Cream cheese (softened)
- 1/4 cup Powdered sugar
- 1 tablespoon milk
- 1/2 cup Fresh peaches (diced)
- 2 tablespoons honey (for drizzle)
- Sugar crystals: For garnish
- While the cupcakes cool, prepare the frosting. In a small bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. Adjust the consistency with a little more milk if needed. Spread the cream cheese frosting generously over the cooled cupcakes. Top each cupcake with diced fresh peaches, a drizzle of honey, and a sprinkle of sugar crystals for a sparkling finish.
Notes
Optional, add cream cheese frosting and garnish.
Substitute buttermilk with a homemade version by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
For extra flair, sprinkle finely chopped nuts or a pinch of cinnamon on top.
Can I use canned peaches instead of fresh ones?
A: Absolutely! Just drain them well and chop into small pieces before using. Q: Can I make these cupcakes gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking mix. Make sure all other ingredients are also gluten-free. Q: Can I freeze these cupcakes?
A: You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost them before serving.
Substitute buttermilk with a homemade version by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
For extra flair, sprinkle finely chopped nuts or a pinch of cinnamon on top.
Can I use canned peaches instead of fresh ones?
A: Absolutely! Just drain them well and chop into small pieces before using. Q: Can I make these cupcakes gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking mix. Make sure all other ingredients are also gluten-free. Q: Can I freeze these cupcakes?
A: You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost them before serving.