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The magic happens when you mix honey, peaches, and cream cheese in a cupcake. These Honey Peach Cream Cheese Cupcakes bring summer to your taste buds, mixing juicy peaches with the rich tang of cream cheese topping. They're great for outdoor gatherings, afternoon teas, or just treating yourself to something sweet that's fun to both make and eat.
I whipped up these cupcakes for the first time at a backyard summer party. Everyone couldn't get enough of them. It felt like serving sunshine on a plate with those honey-covered peaches and smooth topping.
What You'll Need
- All-purpose flour: This forms the base of your cupcakes. Switch to a 1:1 gluten-free flour mix if needed.
- Baking powder and baking soda: These make your cupcakes light and airy.
- Unsalted butter: Brings moisture and flavor. Let it soften before you start.
- Granulated sugar: Makes everything sweet and gives your cupcakes that soft texture.
- Eggs: They hold everything together and add moisture.
- Buttermilk: Keeps things moist with a hint of tang. No buttermilk? Mix 1/2 cup milk with 1/2 teaspoon lemon juice instead.
- Peach preserves: Go for the good stuff for better flavor. They create a gooey surprise in the middle.
- Cream cheese: The main player in your topping, giving that wonderful tang against the sweet cake.
- Fresh peaches: Cut into tiny pieces for the topping. Out of season? Canned or thawed frozen work too.
- Honey: A little drizzle brings out the peaches' natural sweetness and ties everything together.
Crafting Delicious Honey Peach Cream Cheese Cupcakes
- Get Ready:
- Turn your oven on to 350°F (175°C) and put paper liners in your muffin tin. This helps them cook evenly and come out clean.
- Combine Dry Stuff:
- In a bowl, stir together flour, baking powder, baking soda, and salt. This spreads the rising agents throughout for fluffy cupcakes.
- Mix Butter and Sugar:
- In a bigger bowl, beat your soft butter and sugar until it looks pale and fluffy. This puts air in the mix for tender cupcakes.
- Add Eggs and Flavor:
- Drop in eggs one by one, mixing well after each. Add vanilla for that warm background flavor.
- Mix Wet and Dry:
- Go back and forth adding flour mix and buttermilk to your butter mixture. Start with flour, end with flour. Don't mix too much or your cupcakes will get tough.
- Fill and Cook:
- Put batter in each liner halfway up, add some peach preserves in the middle, then cover with more batter until about 3/4 full. Bake 18-20 minutes until a toothpick comes out clean when poked in the center. Let them cool completely.
- Make Topping:
- Beat cream cheese, powdered sugar, and milk until smooth. This simple topping packs tons of flavor.
- Finish Them Off:
- Spread topping on the cool cupcakes. Add diced peaches on top, drizzle with honey, and sprinkle with sugar crystals to make them sparkle.
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Fresh peaches always take me back to summer days picking fruit with my family. The honey reminds me of my grandma's amazing peach cobbler that we'd eat on the porch.
Ways To Enjoy
These cupcakes taste amazing with a scoop of vanilla ice cream for a fancy dessert. They're also perfect with Earl Grey or cold peach tea. Want to impress guests? Stack them on a tiered plate stand and add some fresh peach slices on top.
Tasty Twists
Sprinkle in some cinnamon for a cozy flavor boost in the batter.
Switch up the preserves by using apricot or raspberry instead of peach for a different taste.
Need a vegan version? Use plant butter, flax eggs, and dairy-free cream cheese.
Keeping Them Fresh
Keep your cupcakes in a sealed container in the fridge for up to 3 days. Let them sit out a bit before eating, or warm them for 10-15 seconds in the microwave if you want them cozy.
These Honey Peach Cream Cheese Cupcakes really capture the taste of summer. They're sweet, tangy, and completely addictive. Whether you're baking for a party or just because you're craving something yummy, they'll bring some happiness to your kitchen. Enjoy your baking!
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Frequently Asked Questions
- → Can canned peaches replace fresh ones?
- Absolutely! Just be sure to drain and dry them before chopping. They're a great option for off-season.
- → What's a quick buttermilk alternative?
- Stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup of milk. Let it sit for about 5 minutes.
- → Can I prepare these beforehand?
- Sure! Bake them a day prior, but wait to add peaches and honey until serving so they stay fresh.
- → How do I store leftovers?
- Keep them in the fridge in a sealed container. They're good for up to 3 days thanks to the frosting.
- → Are they freezer-friendly?
- Yes! Freeze the unfrosted cakes for up to 2 months. Defrost, then add toppings for serving.