why make this recipe
Honey Peach Cream Cheese Cupcakes are a delightful treat perfect for any occasion. These cupcakes combine the rich flavor of cream cheese with the sweetness of honey and juicy peaches. They are not only delicious but also easy to make. Whether you’re celebrating a special day or simply want to enjoy a sweet snack, these cupcakes will surely impress your family and friends.
how to make Honey Peach Cream Cheese Cupcakes
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup peach puree
- 1/4 cup honey
- 1/2 cup chopped fresh peaches
Directions:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, beat together the cream cheese and butter until smooth.
- Add the sugar and beat until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture.
- Mix until just combined.
- Fold in the peach puree, honey, and chopped peaches.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
how to serve Honey Peach Cream Cheese Cupcakes
Serve these cupcakes fresh out of the oven or allow them to cool completely. They are perfect on their own or with a dollop of whipped cream on top. You can also sprinkle some extra chopped peaches over the frosting for a beautiful presentation.
how to store Honey Peach Cream Cheese Cupcakes
Store any leftovers in an airtight container at room temperature for up to two days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Just make sure to place them in a container to avoid drying out.
tips to make Honey Peach Cream Cheese Cupcakes
- Make sure your cream cheese and butter are at room temperature for easier mixing.
- For added flavor, you can use fresh or canned peaches.
- Don’t overmix the batter after adding the flour to keep the cupcakes light and fluffy.
- Feel free to add a pinch of cinnamon for an extra kick of flavor.
variation
You can switch out peaches for other fruits like strawberries or blueberries for a different flavor. If you want a more decadent treat, consider adding chocolate chips or a cream cheese frosting on top.
FAQs
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches. Just make sure to thaw and drain them first to remove excess moisture.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
How can I make the peach puree?
To make peach puree, simply blend fresh or canned peaches until smooth. You can also add a little honey for extra sweetness if desired.
Honey Peach Cream Cheese Cupcakes
Delightful cupcakes combining rich cream cheese with sweet honey and juicy peaches, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup peach puree
- 1/4 cup honey
- 1/2 cup chopped fresh peaches
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Beat together the cream cheese and butter until smooth.
- Add the sugar and beat until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the cream cheese mixture.
- Mix until just combined.
- Fold in the peach puree, honey, and chopped peaches.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Serve fresh out of the oven or with a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
