These delightful cupcakes are soft and packed with sweet honey and juicy peaches. Topped with creamy cream cheese frosting, they’re perfect for any occasion!
Every bite is like a little hug! I love serving them at parties, but honestly, I might eat them all by myself while binge-watching my favorite shows! 🍑🧁
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches add a delicious, juicy flavor. If they’re out of season, you can use canned peaches, just make sure to drain them well. For a different twist, try using nectarines or even some chopped apricots!
Honey: Honey gives these cupcakes a lovely sweetness. If you need a substitute, maple syrup works well too, but it will change the flavor slightly. Agave syrup is another alternative if you’re looking for a mild sweetness.
Sour Cream: This ingredient helps keep the cupcakes moist. Greek yogurt can easily replace it if you prefer. I sometimes even use buttermilk for an interesting tang!
Cream Cheese: The cream cheese frosting is key to these cupcakes. If you’re lactose intolerant, you can find non-dairy cream cheese options in stores. For a lighter frosting, consider whipped cream cheese.
How Do I Make Sure My Cupcakes Are Moist and Fluffy?
The texture of your cupcakes depends on how you mix your ingredients. Here are some tips for achieving that perfect moist, fluffy result:
- Make sure your butter is at room temperature for easy creaming with sugar.
- Don’t overmix the batter after adding the flour; mix just until everything is combined.
- Fill each cupcake liner about 2/3 full to allow room for rising without spilling over.
- Check for doneness around the 18-minute mark; they should spring back when you touch them.
Creamy Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup honey
- ½ cup sour cream or Greek yogurt
- 1 cup fresh peaches, peeled and finely chopped (or canned peaches drained)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 1½ to 2 cups powdered sugar, sifted
- 2 tbsp honey
- 1 tsp vanilla extract
- Optional: small peach slices or honey drizzle for garnish
How Much Time Will You Need?
This delicious cupcake recipe takes about 30 minutes to prepare and about 20 minutes to bake. Don’t forget to allow time for the cupcakes to cool completely, which is about 15 more minutes. You’ll have a total of about 1 hour before you can enjoy these scrumptious treats!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin tin with your favorite cupcake liners. This will keep your cupcakes nice and pretty!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will help your cupcakes rise and give them the perfect texture. Set it aside for later!
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. It will look pale and make you think of buttercream dreams!
4. Add Eggs and Flavor:
Next, add the eggs one at a time, making sure to beat well after each addition. This helps to incorporate air into your batter, making it light. Stir in the vanilla extract and honey until well combined—yum!
5. Combine Wet and Dry Ingredients:
Now it’s time to mix things up! Gradually add in the dry ingredients to your wet mixture, alternating with the sour cream. Start and end with the dry ingredients to keep it smooth. Be careful not to overmix; just mix until it’s combined!
6. Add the Peaches:
Gently fold in the chopped peaches, letting those sweet pieces spread throughout the batter. This is where the magic begins!
7. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This will give them room to rise without spilling over!
8. Bake the Cupcakes:
Pop the muffin tin in the preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean. Just watch them rise and turn golden brown!
9. Cool the Cupcakes:
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This step is important, as frosting warm cupcakes can make a messy situation!
10. Make the Frosting:
While the cupcakes are cooling, let’s whip up that creamy frosting! In a bowl, beat the softened cream cheese and butter together until smooth and creamy. This is where the richness comes into play!
11. Add Sugar and Flavor:
Gradually add the sifted powdered sugar into the cream mixture, beating until it’s fluffy. Finally, stir in the honey and vanilla extract for a sweet finish!
12. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time for the good stuff! Pipe or spread the cream cheese frosting on top of each cupcake. Don’t be shy—make it generous and beautiful!
13. Garnish:
If you want to impress, garnish with thin peach slices or a light drizzle of honey to make them even more appealing!
14. Serve and Enjoy:
Now, it’s time to enjoy these creamy honey peach cupcakes! Share them with friends or keep them all for yourself—no judgment here! 😄
Frequently Asked Questions
Can I Use Canned Peaches Instead of Fresh?
Absolutely! Canned peaches work just fine. Just make sure to drain them well and chop them into small pieces to get the right texture in your cupcakes. They’ll still be delicious!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Just bring them back to room temperature before serving for the best taste!
Can I Freeze These Cupcakes?
Yes, you can freeze them! Just be sure to frosted cupcakes cool completely first. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
What If I Don’t Have Honey?
If you don’t have honey, you can substitute it with an equal amount of maple syrup or agave syrup. Keep in mind that this will alter the flavor slightly, but they will still taste great!
