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Honey Peach Cream Cheese Cupcakes Recipe

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4.2 from 83 reviews

  • Author: Emma
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cupcakes 1x

Description

These Honey Peach Cream Cheese Cupcakes are a delightful and easy-to-make treat featuring moist cupcakes filled with a luscious honey peach filling and topped with creamy, fluffy cream cheese frosting. Perfect for any occasion, these cupcakes combine the natural sweetness of peaches with a smooth cream cheese topping, creating a heavenly bite every time.

Ingredients

Scale

Cupcakes

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup sour cream
  • ¼ cup milk

Honey Peach Filling

  • 2 cups diced fresh peaches
  • ⅓ cup honey
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–4 tbsp milk
  • Fresh peach slices, for garnish (optional)
  • Honey for drizzling (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse flavor.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in batches, alternating with sour cream and milk. Start and finish with the flour mixture. Mix just until combined to keep the cupcakes tender.
  6. Fill Cupcake Liners: Spoon the batter into the cupcake liners until they are about two-thirds full to allow room for rising during baking.
  7. Bake: Bake the cupcakes for 18-20 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden brown.
  8. Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  9. Combine Peaches and Honey: In a medium saucepan, combine diced peaches and honey over medium heat, stirring occasionally.
  10. Cook Down the Peaches: Cook the peaches until soft and they release their juices, about 5-7 minutes.
  11. Add Lemon Juice: Stir in the lemon juice to brighten the flavor and balance the sweetness.
  12. Make a Cornstarch Slurry: Whisk together cornstarch and water in a small bowl until smooth to prepare for thickening.
  13. Thicken the Filling: Pour the slurry into the peach mixture, stirring constantly. Continue cooking for 1-2 minutes until thickened.
  14. Cool Completely: Remove the saucepan from heat and let the peach filling cool completely before assembling.
  15. Cream Cheese and Butter: Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  16. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition to form the frosting.
  17. Add Vanilla and Milk: Stir in vanilla extract and milk. Add extra milk one tablespoon at a time to reach desired frosting consistency.
  18. Whip Until Fluffy: Beat the frosting for another 1-2 minutes until it becomes light and fluffy for easy spreading.
  19. Core the Cupcakes: Once cupcakes have cooled completely, use a cupcake corer or small knife to carefully remove a small circle from the center of each.
  20. Fill with Honey Peach Filling: Spoon a generous amount of the cooled honey peach filling into each cupcake cavity.
  21. Frost the Cupcakes: Frost the cupcakes with cream cheese frosting either by piping or spreading with a spatula or knife.
  22. Garnish (Optional): Add fresh peach slices and a drizzle of honey on top of the frosting for extra flavor and presentation.
  23. Chill (Optional): For best results, refrigerate the cupcakes for at least 30 minutes before serving to allow flavors to meld and frosting to set.

Notes

  • Be careful not to overmix the cupcake batter to keep the cupcakes moist and tender.
  • Ensure the cream cheese and butter are properly softened before making the frosting to avoid lumps.
  • If fresh peaches are not available, frozen peaches can be used but thaw and drain excess liquid before cooking.
  • Chilling cupcakes before serving helps the filling set and enhances flavor but is optional.
  • Use a cupcake corer or a small spoon for easy removal of the cupcake centers without crumbling.
  • The frosting consistency can be adjusted with milk to suit your preference for spreading or piping.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/honey-peach-cream-cheese-cupcakes-recipe-2/