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Honey Peach Cream Cheese Cupcakes Recipe

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5 from 110 reviews

Delight in these Honey Peach Cream Cheese Cupcakes featuring a tender, moist crumb infused with fresh peach puree and sweet honey. Topped with a luscious cream cheese frosting sweetened with honey and accented by hints of peach, these cupcakes balance fruity freshness with creamy richness, perfect for gatherings or a special treat.

Ingredients

Scale

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 1/2 cup peach puree (or fresh peaches blended)

Frosting

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Up to 2 tablespoons peach puree (optional)
  • Optional: sliced peach or honey drizzle for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution and set aside.
  3. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and 4 oz cream cheese until smooth and creamy, for about 2–3 minutes, creating a soft base for the batter.
  4. Add Sugar and Eggs: Incorporate the granulated sugar and beat until light and fluffy. Then, add eggs one at a time, mixing well after each addition to ensure even texture.
  5. Flavor the Batter: Stir in vanilla extract, honey, and peach puree, blending the wet ingredients together for a fragrant, sweet peach flavor.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overmixing which can toughen the cupcakes.
  7. Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full for rising space during baking.
  8. Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
  9. Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting, preventing melting.
  10. Prepare Frosting: Beat remaining cream cheese with softened butter until smooth. Gradually add powdered sugar in increments, beating to a fluffy consistency. Beat in honey, vanilla extract, and optional peach puree until spreadable.
  11. Frost and Garnish: Spread the cream cheese frosting over cooled cupcakes. Garnish optionally with thin fresh peach slices or a light drizzle of honey for added appeal and flavor.

Notes

  • Use ripe, fragrant peaches for best flavor; canned peach puree is an acceptable substitute.
  • If frosting is too soft, chill it for 15–30 minutes before frosting or piping.
  • Store cupcakes refrigerated up to 3 days due to the cream cheese frosting’s perishability.
  • Frozen peaches can be used; thaw and drain thoroughly to avoid soggy cupcakes.
  • Unfrosted cupcakes can be stored at room temperature for a day before frosting.

Keywords: honey peach cupcakes, cream cheese frosting, peach puree, moist cupcakes, honey dessert

Find it online: https://deliciousdishspot.com/honey-peach-cream-cheese-cupcakes-recipe/