These Easy Honey Peach Cream Cheese Cupcakes are fluffy and sweet, with bits of juicy peach and a creamy frosting that will make your taste buds dance! They’re perfect for any occasion.
Making these cupcakes is a breeze! I love how the honey adds a lovely touch of sweetness. Trust me, you might find yourself sneaking an extra cupcake or two! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for these cupcakes, giving them a light texture. If you’re gluten-free, swap it out for a gluten-free flour blend, which works surprisingly well in most dessert recipes.
Peach Preserves: Fresh peaches can be used if they’re in season. Simply chop them up and cook them down with some sugar until they’re syrupy. If you want to keep it exciting, use apricot or raspberry preserves instead!
Cream Cheese: For a lighter frosting, you can use whipped cream cheese or even mascarpone. If you’re in a pinch, a spreadable cream cheese can work, too.
How Do I Make Fluffy Cupcakes?
Getting the perfect cupcake texture is essential! Here are some tips to help you achieve that light and fluffy finish:
- Make sure the butter is well softened; it should be creamy and easy to mix.
- Cream butter and sugar together until light. This can take 3-4 minutes and adds air, which helps the cupcakes rise.
- When mixing dry and wet ingredients, do this in alternating steps. This keeps everything well combined without overmixing.
- Do not open the oven while baking; this can cause the cupcakes to sink. Check them with a toothpick through the sides!
These techniques ensure your cupcakes will turn out soft and fluffy every time!
Easy Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup canned or fresh peach preserves (for filling)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- Extra peach preserves or peach jam for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake, plus time for cooling. Overall, you’re looking at about an hour until you can enjoy these delicious cupcakes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating, line a 12-cup muffin tin with cupcake liners to get ready for your batter!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will help ensure everything gets evenly distributed in your batter.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 3-4 minutes and helps to incorporate air, giving you fluffy cupcakes!
4. Add the Eggs and Vanilla:
Add each egg one at a time, mixing well after each addition. Then mix in the vanilla extract until everything is well combined.
5. Combine the Mixtures:
Now it’s time to mix! Alternately add the flour mixture and milk to the butter mixture. Start with the flour and end with the flour. Mix until everything is just combined—be careful not to overmix!
6. Fill the Cupcake Liners:
Fill each cupcake liner about halfway with batter. Make sure not to overfill them!
7. Add the Peach Filling:
Put about 1 teaspoon of peach preserves in the center of each cupcake batter. Then, cover the preserves with a little more batter so that the liners are about 3/4 full.
8. Bake:
Pop the muffins in the oven for about 18-22 minutes, or until a toothpick inserted near the edges comes out clean. Make sure to avoid the middle where your peach preserves are!
9. Cool the Cupcakes:
Once they are done baking, take them out and let them cool completely on a wire rack. This is important to ensure your frosting doesn’t melt!
10. Make the Frosting:
While the cupcakes are cooling, you can make the cream cheese frosting! In a mixing bowl, beat the softened cream cheese and butter until creamy. Then, gradually add the powdered sugar, mixing well after each addition. Add the honey and vanilla, and continue beating until it’s all smooth and fluffy!
11. Frost and Garnish:
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Finish each cupcake with a small dollop of peach preserves for that extra fruity touch!
12. Serve and Enjoy:
These cupcakes are ready to be enjoyed! Serve them up at your next gathering or keep them all to yourself—no judgment here! 😋
This recipe yields light and moist cupcakes with a luscious peach jam center and a rich cream cheese frosting that is slightly sweetened with honey. Perfect for summer or any time you crave a fruity delight!
Frequently Asked Questions (FAQ)
Can I Use Fresh Peaches Instead of Preserves?
Absolutely! If you want to use fresh peaches, simply chop them into small pieces and cook them down with a little sugar until they create a syrupy mixture. This will give a fresh flavor to your cupcakes!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. To keep the frosting fresh, it’s best to add the peach preserves just before serving.
Can I Freeze These Cupcakes?
Yes, you can freeze the baked cupcakes without frosting. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before frosting and serving!
What Should I Do If My Cupcakes Sink After Baking?
If your cupcakes sink, it could be due to overmixing the batter, using too much leavening agent, or opening the oven door while they were baking. To prevent this, mix just until combined and avoid checking them until the baking time is up!
