These Honey Peach Cream Cheese Cupcakes are the epitome of sweetness and comfort. The combination of honey, ripe peaches, and cream cheese creates a flavor-packed dessert that’s both light and indulgent. The moist cupcakes are topped with a creamy, velvety frosting, making them an irresistible treat for any gathering, from casual get-togethers to special celebrations.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup honey
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup finely chopped fresh peaches (or canned, drained and chopped)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 tbsp honey
1/4 tsp salt
Fresh peach slices for garnish (optional)
Equipment
Mixing bowls
Electric mixer or stand mixer
Cupcake tin
Cupcake liners
Ice cream scoop or spoon
Piping bag (optional for frosting)
Instructions
- Preheat the Oven:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Prepare the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter, honey, and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with sour cream, until combined. Gently fold in the chopped peaches. - Fill the Cupcake Tin:
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin before transferring them to a wire rack. - Make the Cream Cheese Frosting:
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, honey, and salt, mixing until the frosting is light and fluffy. - Frost the Cupcakes:
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. Optionally, garnish with fresh peach slices for an extra touch of color and flavor.
Tips
Peach Perfection: For the best flavor, use fresh, ripe peaches in season. If fresh peaches aren’t available, canned peaches can work in a pinch.
Cream Cheese Frosting: If you like a sweeter frosting, add more powdered sugar to taste.
Storage: Store the cupcakes in an airtight container in the fridge for up to 3 days.
These Honey Peach Cream Cheese Cupcakes are a delightful blend of flavors that will have your taste buds dancing. The sweet and tangy cream cheese frosting complements the moist, honey-infused cupcakes, while the peaches add a burst of freshness. Whether for a family gathering, a celebration, or a sweet treat for yourself, these cupcakes are sure to impress. Enjoy this sweet delight with every bite!
Honey Peach Cream Cheese Cupcakes Recipe – Sweet Delight
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Cupcake tin
- Cupcake liners
- Ice cream scoop or spoon
- Piping bag (optional, for frosting)
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup honey
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup finely chopped fresh peaches or canned, drained and chopped
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- 1/4 tsp salt
- Fresh peach slices for garnish optional
Instructions
- Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened butter, honey, and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with sour cream, until combined. Gently fold in the chopped peaches.
- Fill the Cupcake Tin:
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin before transferring them to a wire rack.
- Make the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, honey, and salt, mixing until the frosting is light and fluffy.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. Optionally, garnish with fresh peach slices for an extra touch of color and flavor.
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