Honey Peach Cream Cheese Cupcakes – Moist, Fruity & Perfectly Sweet

Hello, Cupcake Lovers!

Is there anything better than the aroma of freshly baked cupcakes wafting through your kitchen? I don’t think so! Today, I’m excited to share a delightful recipe for Honey Peach Cream Cheese Cupcakes. They are moist, fruity, and just the right amount of sweet—perfect for any occasion or even as a treat for yourself!

Nutritional Benefits of Peach Cupcakes

Peaches are not just delicious but also packed with nutrients! They are a great source of vitamins A and C, which are essential for skin health and immunity. Adding honey instead of refined sugar gives these cupcakes a natural sweetness and can even provide some antibacterial benefits. Oh, and let’s not forget about the calcium you’re getting from the buttermilk and cream cheese—in moderation, these treats can be a little celebration of health!

Fun Variations to Try

• Adjust the Sweetness: If you’re looking to cut down on sugar, you can reduce the granulated sugar a bit and increase the honey instead. Just keep in mind honey is sweeter, so experiment to achieve the right balance!
• Dairy-Free Option: If you’re lactose-intolerant or vegan, you can swap the butter for coconut oil and use a dairy-free cream cheese. Plus, use a plant-based milk instead of buttermilk (just mix plant milk with a splash of vinegar for acidity).
• Different Fruits: Feel free to swap out peaches for other fruits like strawberries or raspberries—your cupcakes will still be deliciously fruity!

Let’s Get Baking! Honey Peach Cream Cheese Cupcakes

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup honey
• 1 cup fresh peaches, diced (plus extra for topping)
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Brown sugar (for garnish)

Step-by-Step Instructions

1. Preheat Oven: First things first, preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners—this saves some cleanup time too!
2. Mix Dry Ingredients: Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Set this aside; it’s time to get creamy!
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together for about 3-4 minutes until it’s light and fluffy. It should feel like a cloud!
4. Add Eggs and Flavor: Drop in the eggs one at a time, mixing well after each addition. Then stir in that luscious vanilla extract and honey until everything is combined. Smell that sweet goodness?
5. Incorporate Dry Ingredients and Buttermilk: Gradually add your flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry stuff. Mix just until everything is combined—don’t want to overwork the batter!
6. Fold in Peaches: Now, gently fold in those beautiful diced peaches so they are mixed throughout.
7. Fill Cupcake Liners: Time to fill those lined cupcake cups! Divide your batter evenly, filling each about two-thirds full.
8. Bake: Place them in the oven for about 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
9. Cool: Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Patience is key!
10. Prepare Frosting: In a clean bowl, beat together the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar and vanilla extract until you reach a creamy consistency that makes you want to dive in!
11. Frost Cupcakes: Once the cupcakes are completely cool, it’s frosting time! Pipe that creamy goodness onto each cupcake. Get creative with the frosting design!
12. Garnish: For the final touch, top each cupcake with a slice of fresh peach and a sprinkle of brown sugar for an extra delightful crunch.
13. Serve: Enjoy these cupcakes right away! Or store them in an airtight container in the fridge to keep them fresh. They’ll make a lovely treat for a couple of days!

Practical & Valuable Tips

• Make sure all your ingredients are at room temperature to achieve a smooth batter.
• If you can’t find fresh peaches, you can use canned peaches, but make sure to drain them well.
• Worried about frosting? You can always use a simple buttercream if cream cheese isn’t your go-to!
• For storage, keep the cupcakes in an airtight container to maintain their moisture and freshness.
• Let the cupcakes cool completely before frosting them to prevent the frosting from melting.

Frequently Asked Questions

1. Can I use frozen peaches? Yes, you can use frozen peaches, but make sure to thaw and drain them to avoid excess moisture in the batter.
2. Can I make these cupcakes ahead of time? Absolutely! You can bake them a day or two in advance. Just store them in an airtight container.
3. What if I don’t have buttermilk? You can make your own buttermilk! Just add a tablespoon of vinegar or lemon juice to a measuring cup and fill it with milk to the 1/2 cup line. Let it sit for 5 minutes; voila!
4. How should I store leftover cupcakes? Keep them in the fridge in an airtight container. They will stay fresh for up to 3 days.
5. Can I freeze these cupcakes? Yes, you can freeze the baked cupcakes (without frosting) for up to 3 months. Just thaw them completely before serving.

Let’s Connect!

I hope you enjoy baking and tasting these scrumptious Honey Peach Cream Cheese Cupcakes as much as I do! If you give this recipe a try, I’d love to hear all about it! Join me on Pinterest for more sweet inspirations and share your cupcake creations! Happy baking!