Peach Cream Cheese Cupcakes | YumAndJoy

Peach Cream Cheese Cupcakes

Peach Cream Cheese Cupcakes are the perfect balance of fruity sweetness and creamy richness. These soft, moist cupcakes feature fresh peaches, a touch of honey for natural sweetness, and a luscious cream cheese frosting. Whether for a summer party, afternoon tea, or a simple homemade treat, these cupcakes are guaranteed to impress!

Why You’ll Love This Recipe

  • Fresh and Fruity – Juicy peaches add a burst of natural sweetness.
  • Creamy and Decadent – The smooth cream cheese frosting perfectly complements the soft cupcakes.
  • Moist and Tender – Buttermilk and honey keep these cupcakes incredibly soft.
  • Perfect for Any Occasion – Great for birthdays, summer gatherings, or casual desserts.
  • Easy to Make – Simple ingredients come together for a delightful homemade treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes

  • 1 cup fresh peaches (diced)
  • 2 large eggs
  • 5/8 cup honey
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter (softened)
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting

  • 8 oz cream cheese (softened)
  • 1 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions

Step 1: Make the Cupcake Batter

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the honey and vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
  6. Gently fold in the diced peaches.

Step 2: Bake the Cupcakes

  1. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cupcakes cool completely before frosting.

Step 3: Make the Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fully incorporated.
  3. Stir in the vanilla extract and beat until light and fluffy.

Step 4: Assemble the Cupcakes

  1. Pipe or spread the cream cheese frosting onto the cooled cupcakes.
  2. Garnish with extra peach slices or a drizzle of honey for an elegant touch.

Servings and Timing

  • Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 12 cupcakes

Variations

  • Cinnamon Peach Cupcakes – Add ½ teaspoon of cinnamon to the batter for a warm spice flavor.
  • Lemon Honey Twist – Stir in 1 teaspoon of lemon zest for a citrusy kick.
  • Nutty Crunch – Fold in chopped pecans or almonds for added texture.
  • Whipped Honey Frosting – Replace cream cheese with whipped cream for a lighter topping.
  • Gluten-Free Version – Use a 1:1 gluten-free flour blend.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.
  • Serving Tip: Let refrigerated cupcakes sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

1. Can I use canned peaches instead of fresh?

Yes, but drain them well and pat them dry to avoid excess moisture.

2. What’s the best way to dice the peaches?

Cut them into small, uniform pieces to ensure even distribution in the batter.

3. Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tenderness. To substitute, mix ½ cup milk with ½ teaspoon vinegar and let it sit for 5 minutes.

4. How do I make the cupcakes extra moist?

Make sure not to overbake and use honey, which helps retain moisture.

5. Can I make these cupcakes ahead of time?

Yes! Bake them a day in advance and store them unfrosted in an airtight container.

6. How do I get a smooth frosting?

Beat the cream cheese and butter until fully combined before adding the sugar to prevent lumps.

7. Can I use honey in the frosting?

Yes, but reduce the powdered sugar slightly to balance the consistency.

8. What’s the best way to frost these cupcakes?

Use a piping bag with a round or star tip for a professional look.

9. How do I prevent my cupcakes from sinking in the middle?

Avoid overmixing the batter and do not open the oven door too soon while baking.

10. Can I add other fruits?

Yes! Try adding raspberries or blueberries for a fruity variation.

Conclusion

Peach Cream Cheese Cupcakes are a perfect combination of natural sweetness, creamy frosting, and fresh peach flavor. Whether you’re making them for a summer picnic, a party, or just a special treat at home, these cupcakes are sure to be a hit. Give them a try and enjoy a burst of peachy goodness in every bite!

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Peach Cream Cheese Cupcakes


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  • Author: asma
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Peach Cream Cheese Cupcakes are a delightful mix of sweet peaches, creamy frosting, and a touch of honey. Perfect for summer gatherings, tea parties, or any occasion that calls for a light and fruity dessert!


Ingredients

Scale
For the Cupcakes:
  • 1 cup fresh peaches, finely diced
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/3 cup honey
  • 1 tsp vanilla extract
For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup honey
  • 1 tsp vanilla extract

Instructions

Make the Cupcakes:
  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter, sugar, eggs, honey, and vanilla until well combined.
  4. Gradually mix in buttermilk, alternating with the dry ingredients, until just combined.
  5. Gently fold in the diced peaches.
  6. Fill cupcake liners about ¾ full and bake for 18-22 minutes, or until a toothpick comes out clean.
  7. Let cupcakes cool completely before frosting.
Make the Cream Cheese Frosting:
  1. Beat cream cheese and butter until smooth and creamy.
  2. Add powdered sugar, honey, and vanilla, and mix until fluffy.
  3. Pipe or spread frosting over cooled cupcakes.
Serve & Enjoy!
  • Garnish with peach slices or a drizzle of honey for extra flavor.

Notes

  • Use ripe peaches for the best natural sweetness.
  • Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
  • If frosting is too soft, chill for 15 minutes before piping.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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