Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Honey Peach Cream Cheese Cupcakes – Sweet & Soft. After making these many times, I’ve mastered the perfect balance of honey, peach, and cream cheese for an unforgettable cupcake. The trick I discovered is using ripe, juicy peaches for the best flavor. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Garlic Butter Steak Bites shell pasta with Parmesan Cream and Crispy Air Fryer Ravioli (Easy Olive Garden Copycat Appetizer).
Why This Honey Peach Cream Cheese Cupcakes – Sweet & Soft Is Pure Comfort
- Easy to make with simple ingredients
- Perfect balance of sweet and tangy flavors
- Better than any bakery cupcakes
- Great for potlucks, parties, or a cozy night in
What You'll Need for Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Canned peaches
- Honey
- Cream cheese
- Vanilla extract
- Almond extract
- Cinnamon
- Nutmeg
- Optional: Powdered sugar
- Optional: Fresh peach slices
- Optional: Chopped pecans
đź“ť Ingredient Notes
- Canned peaches: Make sure to drain the juice and dice the peaches before using.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and lump-free → See on Amazon
- Nordic Ware Cupcake Pan — Ensures even baking and perfect cupcake shape → See on Amazon
How to Make Honey Peach Cream Cheese Cupcakes – Sweet & Soft
- Preheat oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Cream butter and sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs and extracts: Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
- Mix dry ingredients into wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in peaches: Gently fold in the diced peaches and honey.
- Spoon batter into cups: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and frost: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with cream cheese frosting and garnish with fresh peach slices and chopped pecans if desired.
Cook's Tips for Perfect Honey Peach Cream Cheese Cupcakes – Sweet & Soft
- : Using ripe, juicy peaches is key to the best flavor.
- Common mistake and fix: Avoid overmixing the batter to prevent tough cupcakes. Mix just until combined.
- : For a fun twist, try adding a tablespoon of bourbon or rum to the batter for adults-only cupcakes.
Storing & Reheating Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Short-Term Storage
Store in an airtight container in the fridge. Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Batter can be made up to 1 day ahead and stored in the refrigerator. Frosting can be made up to 3 days ahead.
Freezing Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
How to Reheat Without Drying It Out
Oven: No reheating needed. Microwave: No reheating needed.
Recipe Notes
- Chef tip: For a shortcut, use a boxed cake mix and follow the package instructions, then fold in the peaches and honey.
- Best substitution: Substitute the canned peaches with fresh peaches that have been peeled, pitted, and diced.
- Make-ahead: Cupcakes can be made up to 2 days ahead and stored in an airtight container at room temperature.
- Scaling: This recipe can be doubled to make 24 cupcakes.
- Troubleshooting: If the cupcakes stick to the liners, try using a knife to cut around the edges before removing them from the pan.
Want to level up this recipe?
KitchenAid Hand Mixer — Handy for mixing small batches and frosting cupcakes → Check price on Amazon
Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Ingredients
Main Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Canned peaches
- Honey
- Cream cheese
Seasonings
- Vanilla extract
- Almond extract
- Cinnamon
- Nutmeg
Optional Toppings
- Powdered sugar
- Fresh peach slices
- Chopped pecans
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Cream butter and sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs and extracts: Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
- Mix dry ingredients into wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in peaches: Gently fold in the diced peaches and honey.
- Spoon batter into cups: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and frost: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with cream cheese frosting and garnish with fresh peach slices and chopped pecans if desired.
Notes
- Chef tip: For a shortcut, use a boxed cake mix and follow the package instructions, then fold in the peaches and honey.
- Best substitution: Substitute the canned peaches with fresh peaches that have been peeled, pitted, and diced.
- Make-ahead: Cupcakes can be made up to 2 days ahead and stored in an airtight container at room temperature.
- Scaling: This recipe can be doubled to make 24 cupcakes.
- Troubleshooting: If the cupcakes stick to the liners, try using a knife to cut around the edges before removing them from the pan.
Storage
- Fridge: Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
- Oven reheat: No reheating needed.
- Microwave reheat: No reheating needed.
- Make ahead: Batter can be made up to 1 day ahead and stored in the refrigerator. Frosting can be made up to 3 days ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 8g
- Carbs: 35g
- Fiber: 1g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 45mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Honey Peach Cream Cheese Cupcakes – Sweet & Soft FAQs
Yes, you can use fresh peaches that have been peeled, pitted, and diced. You may need to adjust the baking time slightly.
Overmixing the batter or not adding enough honey can cause dry cupcakes. Make sure to mix just until combined and use the full amount of honey.
Yes, unfrosted cupcakes can be made up to 3 months in advance and frozen. Frosting can be made up to 3 days in advance.
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Yes, these cupcakes are perfect for fall! The warm spices and honey make them a cozy harvest treat.
A Warm Final Note
I can’t wait for you to try Honey Peach Cream Cheese Cupcakes – Sweet & Soft and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
