why make this recipe
These Honey Peach Cream Cheese Cupcakes taste sweet and fresh. They use peach preserves and fresh peaches for real fruit flavor. The cream cheese frosting adds a soft, tangy touch. If you like light, fruity desserts, you might also enjoy strawberry crunch cake as another simple treat.
introduction
This recipe makes 12 moist cupcakes with peach flavor and a smooth cream cheese frosting. You bake the cupcakes, let them cool, and then top them with cream cheese frosting, diced peaches, and a honey drizzle. The steps are easy and clear. Try them for a snack, picnic, or small party.
how to make Honey Peach Cream Cheese Cupcakes
Preheat the oven and get the pans ready. Mix the dry ingredients in one bowl. Cream butter and sugar in another bowl, then add eggs and vanilla. Mix the dry and wet parts, and fold in peach preserves. Fill the liners and bake until a toothpick comes out clean. Cool the cupcakes and make the cream cheese frosting. Frost, top with fresh peaches, and drizzle honey. For other creamy recipe ideas you can try a savory dish like the Churu chicken Amarillo recipe.
Ingredients :
- 1 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 cup peach preserves
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 cup diced fresh peaches
- 2 tablespoons honey (for drizzle)
- Sugar crystals for garnish (optional)
Directions :
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with 12 cupcake liners.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
- In a large bowl, use an electric mixer to cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Combine Wet and Dry Mixtures:
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
Add Peach Preserves:
- Gently fold in the peach preserves until evenly distributed.
Fill the Liners:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake:
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting:
- Beat cream cheese, powdered sugar, and milk until smooth. Adjust consistency with more milk if needed.
Decorate:
- Spread or pipe frosting onto cooled cupcakes.
- Top with diced fresh peaches, drizzle honey over each cupcake, and sprinkle with sugar crystals.
how to serve Honey Peach Cream Cheese Cupcakes
Serve these cupcakes at room temperature. Place them on a simple plate or a small stand. They pair well with tea, coffee, or a light soup for a mix of sweet and savory, like red pepper gouda soup if you want a warm starter.
how to store Honey Peach Cream Cheese Cupcakes
Keep cupcakes in a covered container in the fridge for up to 3 days. The cream cheese frosting needs refrigeration. Let a chilled cupcake sit at room temperature for 10–15 minutes before serving for best flavor.
tips to make Honey Peach Cream Cheese Cupcakes
- Use softened butter and cream cheese for smooth batter and frosting.
- Measure flour correctly by spooning it into the cup and leveling it.
- Do not overmix the batter. Mix until just combined.
- Cool cupcakes completely before frosting to keep frosting from melting.
- For a different cream cheese idea try the green bean casserole with cream cheese.
variation (if any)
- Add chopped almonds on top for crunch.
- Mix fresh peach pieces into the batter for more fruit texture.
- Use apricot preserves instead of peach for a different flavor.
FAQs
Q: Can I use frozen peaches?
A: Yes. Thaw and drain them well before dicing and topping.
Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge for a few hours, but bake soon after for best rise.
Q: Can I freeze the cupcakes?
A: Yes. Freeze unfrosted cupcakes in a sealed bag for up to 2 months. Thaw and then frost.
Q: How do I stop the frosting from being too runny?
A: Chill the cream cheese first and add powdered sugar slowly until the frosting is thick enough.
Honey Peach Cream Cheese Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with 12 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
- Gently fold in the peach preserves until evenly distributed.
- Divide the batter evenly among 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 in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, powdered sugar, and milk until smooth. Adjust consistency with more milk if needed.
- Spread or pipe frosting onto cooled cupcakes.
- Top with diced fresh peaches, drizzle honey over each cupcake, and sprinkle with sugar crystals.