Honey Peach Cream Cheese Cupcakes That Scream Summer Delight Recipe

Introduction

These Honey Peach Cream Cheese Cupcakes are the perfect treat to celebrate summer’s bounty. Moist, tender, and bursting with fresh peaches, they are finished with a creamy center and a lovely honey drizzle for an irresistible dessert.

Ingredients

• 1 cup All-purpose flour (Substitute with gluten-free flour for a gluten-free option.)
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Unsalted butter (Softened.)
• 1 cup Granulated sugar
• 2 large Eggs (Best at room temperature.)
• 1/4 cup Honey
• 1/2 cup Whole milk (Can substitute with any dairy-free milk.)
• 1 teaspoon Vanilla extract
• 2 cups Fresh peaches (Diced, use ripe peaches for best results.)
• 8 ounces Cream cheese (Softened.)
• 1/4 cup Granulated sugar
• 1 large Egg yolk
• 1 teaspoon Vanilla extract
• 1 cup Peach slices (For garnish.)
• 1 tablespoon Honey drizzle
• 1/2 cup Crushed graham crackers (For topping.)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Step 2: In a mixing bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy; set aside.
3. Step 3: In another bowl, whisk together the flour, baking powder, and salt.
4. Step 4: In a separate bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy.
5. Step 5: Add the eggs one at a time, mixing well after each addition. Then stir in the honey and 1 teaspoon vanilla extract.
6. Step 6: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
7. Step 7: Gently fold in the diced fresh peaches.
8. Step 8: Fill each cupcake liner about halfway with batter, add a teaspoon of the cream cheese filling into the center, and cover with more batter until two-thirds full.
9. Step 9: Place in the oven and bake for 18–22 minutes, or until the tops are golden. Cool for 5 minutes in the pan before transferring to a wire rack.
10. Step 10: Optionally, top each cupcake with fresh peach slices, drizzle with honey, and sprinkle with crushed graham crackers before serving.

Tips & Variations

• Use ripe, juicy peaches for the best flavor and texture in your cupcakes.
• For a dairy-free version, substitute the milk with almond, soy, or oat milk and use vegan cream cheese.
• If fresh peaches are out of season, frozen peaches can be used—just be sure to thaw and drain well before folding into the batter.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced touch.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature or warm slightly before serving to enjoy the creamy filling best. You can also freeze the cupcakes in a sealed container for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare and bake them a day ahead. Store them refrigerated and add the fresh peach garnish and honey drizzle just before serving for the best presentation.

Can I substitute the cream cheese filling with something else?

You can swap the cream cheese filling for a mascarpone mixture or even a flavored yogurt filling for a lighter option, but cream cheese gives the best balance of tang and richness.

Honey Peach Cream Cheese Cupcakes That Scream Summer Delight Recipe

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4.7 from 138 reviews

These Honey Peach Cream Cheese Cupcakes are a delightful summer treat, combining the sweetness of ripe peaches with a creamy cream cheese filling and a hint of honey. Perfectly moist and fluffy, they feature a tender crumb enhanced by fresh peach pieces inside and topped with a luscious honey drizzle, peach slices, and a crunchy graham cracker topping.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup All-purpose flour (Substitute with gluten-free flour for a gluten-free option)
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Unsalted butter (Softened)
• 1 cup Granulated sugar
• 2 large Eggs (Best at room temperature)
• 1/4 cup Honey
• 1/2 cup Whole milk (Can substitute with any dairy-free milk)
• 1 teaspoon Vanilla extract
• 2 cups Fresh peaches (Diced, use ripe peaches for best results)

Cream Cheese Filling

• 8 ounces Cream cheese (Softened)
• 1/4 cup Granulated sugar
• 1 large Egg yolk
• 1 teaspoon Vanilla extract

Toppings

• 1 cup Peach slices (For garnish)
• 1 tablespoon Honey drizzle
• 1/2 cup Crushed graham crackers (For topping)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
2. Prepare Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy; set this mixture aside for filling.
3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
4. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, creating a creamy base for the batter.
5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to incorporate air. Then stir in honey and vanilla extract for sweetness and fragrance.
6. Combine Flour and Milk: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until combined to avoid overmixing, which can toughen the cupcakes.
7. Fold in Peaches: Gently fold in the diced fresh peaches to add bursts of fruity flavor without breaking them down.
8. Fill Cupcake Liners: Fill each cupcake liner about halfway with batter. Add a teaspoon of the cream cheese filling into the center, then cover with more batter until two-thirds full to create a creamy surprise in each cupcake.
9. Bake Cupcakes: Place the pan in the oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the cupcake (not the cream cheese center) comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
10. Add Toppings: Optionally, top each cupcake with fresh peach slices, drizzle with honey, and sprinkle with crushed graham crackers for added texture and sweetness, enhancing both appearance and flavor.

Notes

• Use ripe peaches for the best natural sweetness and flavor.
• Ensure all dairy products and eggs are at room temperature for smoother batter and better rise.
• Do not overmix the batter once flour is added to keep cupcakes tender.
• Substitute gluten-free flour to make this recipe gluten-free.
• The cream cheese filling adds moisture and a tangy contrast to the sweet peach cupcakes.
• You can replace whole milk with almond or oat milk for a dairy-free variation.

Keywords: Honey peach cupcakes, cream cheese filling, summer desserts, peach recipes, easy cupcakes