Description
Honey Peach Cream Cheese Cupcakes are a delightful treat combining moist, fluffy cupcakes filled with a luscious honey-peach filling and topped with creamy, smooth cream cheese frosting. This easy-to-make recipe features the natural sweetness of peaches enhanced with honey and a balanced tangy frosting, perfect for any occasion or a special dessert.
Ingredients
Scale
Cupcakes
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ½ cup milk
Honey Peach Filling
- 2 cups diced fresh peaches
- ¼ cup honey
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Fresh peach slices, for garnish (optional)
- Honey, for drizzle (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to be incorporated later.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter and granulated sugar together for 3-5 minutes until the mixture becomes light and fluffy, creating a good base for the cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk, starting and ending with the dry ingredients. Mix gently until just combined to maintain cupcake tenderness without overmixing.
- Fill Cupcake Liners: Use a spoon or scoop to fill each cupcake liner about two-thirds full to allow room for rising.
- Bake: Place the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden brown.
- Cool: Allow cupcakes to cool in the muffin tin for several minutes before transferring them to a wire rack to cool completely, preparing them for filling and frosting.
- Combine Peaches and Honey: In a medium saucepan, combine the diced peaches and honey over medium heat.
- Cook Down the Peaches: Stir occasionally while cooking until the peaches soften and release their juices, about 5-7 minutes.
- Add Lemon Juice: Stir in the lemon juice to add brightness and balance the sweetness.
- Make a Cornstarch Slurry: In a small bowl, whisk together cornstarch and water until smooth, preparing for thickening the filling.
- Thicken the Filling: Pour the slurry into the peach mixture and stir constantly for 1-2 minutes until the filling thickens sufficiently.
- Cool Completely: Remove the peach filling from heat and allow it to cool completely before use to prevent melting the frosting.
- Cream Cheese and Butter: In a large bowl or stand mixer, beat the softened cream cheese and butter until smooth and creamy, making the base for the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition to ensure a fluffy texture.
- Add Vanilla and Milk: Stir in vanilla extract and milk. Add additional milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Whip Until Fluffy: Beat the frosting for 1-2 more minutes to achieve a light and airy consistency perfect for piping or spreading.
- Core the Cupcakes: Once fully cooled, use a cupcake corer or small knife to remove a small circle from the center of each cupcake to create a cavity for the filling.
- Fill with Honey Peach Filling: Spoon a generous amount of the cooled peach filling into each cupcake cavity, filling them nicely without overflow.
- Frost the Cupcakes: Apply the cream cheese frosting on top of each cupcake using a piping bag for decorative frosting or spread simply with a knife or spatula.
- Garnish (Optional): Decorate with fresh peach slices and a light drizzle of honey for added flavor and presentation appeal.
- Chill (Optional): Refrigerate the cupcakes for at least 30 minutes before serving to allow the filling and frosting to set and flavors to meld beautifully.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- The peach filling must be completely cooled before filling to avoid melting the frosting.
- You can substitute fresh peaches with frozen peaches if fresh are not available; thaw and drain excess liquid before cooking.
- Chilling the cupcakes improves texture and flavor but can be skipped if serving immediately.
- For a dairy-free variation, substitute cream cheese and butter with suitable non-dairy alternatives.
