👉Honey Peach Cream Cheese Cupcakes

 

🍯 Honey Peach Cream Cheese Cupcakes

Indulge in the perfect summer treat with these soft, fruity, and lightly sweetened Honey Peach Cream Cheese Cupcakes. Featuring juicy peach chunks, a swirl of creamy cheesecake, and the subtle richness of honey — they’re a delightful bite of sunshine in cupcake form!

🧁 Ingredients

For the Cupcake Batter:

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1/4 cup honey

  • 1/4 cup milk

  • 1 tsp vanilla extract

  • 1 fresh peach, peeled and diced

For the Cream Cheese Filling:

  • 4 oz cream cheese, softened

  • 1 tbsp sugar (optional, for a slightly sweeter filling)

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

  2. In a medium bowl, whisk together flour, baking powder, and salt.

  3. In a separate large bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).

  4. Beat in the eggs, one at a time. Then mix in the honey, milk, and vanilla extract.

  5. Gradually add the dry ingredients to the wet, mixing until just combined.

  6. Gently fold in the diced peach using a spatula.

  7. In a small bowl, beat the cream cheese until smooth (add sugar here if desired).

  8. Fill each cupcake liner halfway with batter. Add 1 heaping teaspoon of cream cheese in the center, then top with more batter until 3/4 full.

  9. Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean.

  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

🍽️ Nutrition Information (Per Cupcake)

  • Calories: 180

  • Total Fat: 9g

  • Carbohydrates: 22g

  • Sugar: 13g

  • Protein: 3g

❓ 20 Frequently Asked Questions (FAQs)

  1. Can I use canned or frozen peaches?
    Yes! Just drain them well and pat dry before dicing.

  2. Can I use Greek yogurt instead of cream cheese?
    You can, but it will have a tangier, less rich flavor.

  3. How do I store leftovers?
    Keep in the fridge in an airtight container for up to 4 days.

  4. Can I freeze these cupcakes?
    Yes, freeze them without frosting or toppings for up to 2 months.

  5. Can I make them gluten-free?
    Substitute with a 1:1 gluten-free baking flour.

  6. What type of honey works best?
    Mild honey like clover or wildflower pairs best with peaches.

  7. Can I skip the cream cheese center?
    Yes, but it adds a wonderful creamy texture.

  8. What if I don’t have fresh peaches?
    Use canned or frozen, but be sure to drain and dry them.

  9. Can I add spices like cinnamon or nutmeg?
    Absolutely! 1/2 tsp cinnamon adds warmth.

  10. Do these need frosting?
    No, but a dollop of whipped cream or drizzle of honey is lovely.

  11. Can I make mini cupcakes instead?
    Yes—reduce baking time to 10–12 minutes.

  12. Can I use maple syrup instead of honey?
    You can, but the flavor will be slightly different.

  13. What’s the best way to dice peaches?
    Peel them first, then cut into small, even cubes.

  14. Can I mix the cream cheese directly into the batter?
    You can, but it won’t create the layered cream cheese center.

  15. Are these cupcakes very sweet?
    They’re lightly sweetened, making them perfect for summer.

  16. Can I double this recipe?
    Yes, it doubles well for 24 cupcakes.

  17. Should I peel the peach?
    It’s optional, but peeling helps create a smoother texture.

  18. Can I add other fruits?
    Blueberries or raspberries pair wonderfully with peach.

  19. How long do they need to chill before serving?
    You can serve them at room temp, but chilling enhances the creaminess.

  20. Can I use a cupcake corer for extra filling?
    Definitely! It makes them even more indulgent.

🔪 20 Expert Tips for Success

  1. Use room temperature butter and cream cheese for smoother mixing.

  2. Don’t overmix the batter after adding the flour to avoid dense cupcakes.

  3. Peel your peach if you want a smoother texture and softer bite.

  4. Fold in fruit gently to avoid overworking the batter.

  5. Use an ice cream scoop to evenly portion the batter into liners.

  6. Don’t skip the honey — it adds moisture and flavor.

  7. Let cupcakes cool fully before storing to prevent soggy liners.

  8. Bake on the center rack for even cooking.

  9. Line your muffin tin for easier cleanup and prettier presentation.

  10. Add a pinch of cinnamon to enhance the peachy flavor.

  11. Brush warm cupcakes with honey glaze for extra shine and moisture.

  12. Test doneness near the edge, since the center may still be soft from the cream cheese.

  13. Chill for 30 minutes before serving for a firmer, cheesecake-like texture.

  14. Top with whipped cream or peach slices for a bakery-style finish.

  15. Store in a single layer to keep the tops intact.

  16. Use silicone liners if you want easier removal.

  17. Substitute almond extract for vanilla for a nutty twist.

  18. Try brown sugar in place of white sugar for added depth.

  19. Mix cream cheese with lemon zest for a tangy surprise.

  20. Dust with powdered sugar right before serving for a pretty finish.

 

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