Honey Peach Cream Cheese Cupcakes: A Cozy Treat for Any Occasion
Summer brings an abundance of fresh fruits, and there’s nothing quite as delightful as the sweet, juicy peaches that remind me of family picnics and lazy afternoons in the garden. The warmth of that golden fruit blended with creamy cheese and a touch of honey is pure magic in cupcake form!
These Honey Peach Cream Cheese Cupcakes are not only a feast for the eyes but also a deliciously comforting dessert to savor. They embody the season’s bounty and are perfect for sharing with friends or enjoying on a quiet evening at home. Whether you’re looking for a sweet summer treat or a way to brighten the rainy days ahead, these cupcakes tick all the boxes. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
Creamy and Dreamy: The cream cheese filling offers a luscious, creamy surprise that elevates these cupcakes to a different level of deliciousness.
Seasonal Freshness: Made with ripe, juicy peaches, these cupcakes celebrate the summer fruit that we all adore.
Easy to Make: With simple steps, these are perfect for both beginner and experienced bakers, making it a favorite for any occasion.
Showstopper: The beautiful peach slices on top not only add flavor but also make these delightful cupcakes a visual treat for any gathering.
Perfectly Sweet: The natural sweetness of the honey balances beautifully with the flavors, making each bite indulgent yet light.
Gather These Simple Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup honey
- 1 ripe peach, diced
- Peach slices for garnish
How to Make Honey Peach Cream Cheese Cupcakes
Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
In a bowl, cream together the butter and sugar until light and fluffy, allowing a dreamy texture to form.
Add eggs one at a time, mixing well after each addition. Stir in the comforting warmth of vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix this into the buttery sugar mixture until well combined.
In a separate bowl, beat together the cream cheese and honey until smooth and velvety. This is the magic layer!
Gently fold in the diced peaches into the cream cheese mixture, bringing that summer sweetness into play.
Fill the cupcake liners halfway with batter, add a tablespoon of the cream cheese filling, and then top with more batter until each liner is about 2/3 full.
Bake for 18-20 minutes or until a toothpick comes out clean, filling your kitchen with a heavenly aroma.
Allow to cool before garnishing with peach slices, adding that final touch of beauty.
Enjoy your delicious Honey Peach Cream Cheese Cupcakes, possibly with a cup of tea or coffee!
Delicious Variations to Try
Berry-Licious Delight: Swap out the peaches for fresh berries like blueberries or raspberries for a tart and sweet twist.
Nutty Crumb: Add a sprinkle of chopped nuts like pecans or walnuts to the batter for an extra crunch.
Zesty Lemon: For a citrusy kick, mix in lemon zest to the batter or cream cheese mixture for that zesty brightness.
Chocolate Drizzle: Drizzle melted chocolate on top of the cupcakes for a rich addition that pairs beautifully with the fruity flavors.
Chef Emma’s Helpful Tips
Make-Ahead Advice: You can prepare the batter and cream cheese filling a day ahead. Just store them separately in the refrigerator until you’re ready to bake!
Ingredient Swaps: If fresh peaches aren’t available, canned peaches in juice or frozen may work well. Just be sure to drain excess liquid!
Storage Suggestions: Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the refrigerator.
Nutrition Information per Serving
- Serving Size: 1 cupcake
- Calories: 280
- Carbs: 38g
- Sugar: 22g
- Fat: 12g
- Protein: 3g
- Sodium: 190mg
Frequently Asked Questions
Can I make this ahead? Yes, you can prepare the batter and filling ahead of time and store them separately in the refrigerator.
Can I use different ingredients? Absolutely! Feel free to swap peaches for other fruits based on your preference or seasonality.
How do I store leftovers? Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
How long do they last? These cupcakes are best enjoyed fresh but will stay good for up to 3 days at room temperature, or up to a week in the fridge.
Wrapping It Up
These Honey Peach Cream Cheese Cupcakes are a warm hug in dessert form, perfect for any occasion—be it a summer picnic, a cozy tea party, or simply a sweet treat to enjoy at home. The sweet flavors and creamy texture provide a delightful treat for both the eyes and the taste buds. Save this recipe to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Print
Honey Peach Cream Cheese Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes featuring a creamy cream cheese filling and fresh peaches, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup honey
- 1 ripe peach, diced
- Peach slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix this dry mixture into the buttery sugar mixture.
- In a separate bowl, beat together the cream cheese and honey until smooth.
- Gently fold in the diced peaches into the cream cheese mixture.
- Fill the cupcake liners halfway with batter, add a tablespoon of the cream cheese filling, and then top with more batter until each liner is about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before garnishing with peach slices.
Notes
Store leftover cupcakes in an airtight container for up to 3 days at room temperature, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: cupcakes, dessert, peach, summer treat, cream cheese