Pin it
The mix of honey, peaches, and cream cheese in cupcakes creates pure kitchen magic. These Honey Peach Cream Cheese Cupcakes bring together summer's best flavors - the natural sweetness from juicy peaches with tangy cream cheese topping. They'll wow at your next gathering, backyard party, or when you just need something sweet to brighten your day.
I whipped these cupcakes up for friends at a backyard get-together last summer. Everyone couldn't stop talking about how the honey-topped peaches and creamy frosting tasted like summer on a plate.
What You'll Need
- All-purpose flour: This forms your cupcake base. Want to go gluten-free? Just swap in a 1:1 gluten-free flour mix instead.
- Baking powder and baking soda: These make your cupcakes light and fluffy by helping them rise properly.
- Unsalted butter: This adds moisture and richness. Don't forget to let it soften before you start.
- Granulated sugar: Adds sweetness and helps create that perfect soft texture inside.
- Eggs: They hold everything together and add moisture to the batter.
- Buttermilk: Keeps everything moist with a hint of tanginess. No buttermilk? Mix regular milk with a splash of lemon juice.
- Peach preserves: Grab the good stuff for a gooey surprise center in each cupcake.
- Cream cheese: The foundation of your frosting that brings a tangy contrast to the sweet cake.
- Fresh peaches: Cut them small for the topping. Out of season? Canned or thawed frozen work too.
- Honey: A little drizzle pulls all the flavors together and highlights the peaches' natural sweetness.
Step-by-Step Baking Guide
- Get Ready:
- Turn your oven to 350°F (175°C) and put paper liners in your muffin tin so your cupcakes come out clean and perfect.
- Combine Dry Stuff:
- Stir together flour, baking powder, baking soda, and salt in a bowl. This spreads the rising agents evenly for the fluffiest results.
- Mix Butter and Sugar:
- Beat your softened butter with sugar until it looks pale and fluffy. This puts air in the mix for tender cupcakes.
- Add Wet Ingredients:
- Mix in eggs one by one, then add vanilla for that warm background flavor that makes everything better.
- Bring It All Together:
- Add your flour mix and buttermilk in stages, starting and ending with flour. Mix just enough - too much stirring makes tough cupcakes.
- Fill and Cook:
- Put batter in each liner halfway up, drop in some peach preserves, then cover with more batter until about three-quarters full. Bake around 18-20 minutes until a toothpick comes out clean. Let them cool completely.
- Make Your Frosting:
- Beat cream cheese with powdered sugar and milk until it's smooth and looks irresistible.
- Top 'Em Off:
- Spread frosting on cooled cupcakes, add diced peaches on top, drizzle with honey, and sprinkle with sugar for some sparkle.
Pin it
Using freshly picked peaches brings back memories of sunny days picking fruit with my kids. The honey drizzle always reminds me of watching my grandma make her famous peach desserts in her tiny kitchen when I was little.
Perfect Pairings
These cupcakes taste amazing with a scoop of vanilla ice cream on the side for a full-on dessert experience. They're also wonderful with hot Earl Grey or cold peach tea. Want to impress guests? Stack them on a cake stand with fresh peach slices for decoration.
Try These Twists
Sprinkle in some cinnamon to give these cupcakes a warm, cozy flavor that works year-round.
Switch up the preserves and use apricot or raspberry instead for a completely different taste adventure.
Need a dairy-free version? Just use plant butter, flax eggs, and non-dairy cream cheese to make them vegan-friendly.
Keeping Them Fresh
Keep your cupcakes in a sealed container in the fridge for up to 3 days. Let them sit out for a bit before eating so they're not too cold, or pop them in the microwave for a few seconds if you want them warm and cozy.
These Honey Peach Cream Cheese Cupcakes really capture summer's best flavors. The sweet-tangy combo makes them impossible to resist. Whether you're baking for a special event or just because it's Tuesday, they'll bring smiles all around. Enjoy your baking adventure!
Pin it
Frequently Asked Questions
- → Can I swap fresh peaches with canned ones?
- Absolutely! Make sure you drain and dry the canned peaches well before using them. They're handy when fresh peaches aren't available.
- → What works instead of buttermilk?
- Combine half a cup of milk with half a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes. It's a quick fix!
- → Can I bake these ahead of time?
- Sure, bake them a day early. Just leave off the fresh peaches and honey until right before serving so they stay fresh.
- → How should I keep leftover cakes fresh?
- Pop them in an airtight box and refrigerate. They'll stay good for up to 3 days, thanks to the creamy frosting.
- → Are these freezable?
- Yes! Freeze the cakes without frosting for up to 2 months. Once thawed, add frosting and toppings before serving.