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Irresistible Honey Peach Cream Cheese Cupcakes Recipe You Have to Try

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Learn how to make delicious Recipe for Honey Peach Cream Cheese Cupcakes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (or plain Greek yogurt for a tangy twist)
  • 1 cup fresh peaches, peeled and finely diced (about 2 medium peaches)
  • 2 tablespoons honey (preferably local, if you can find it)
  • For the Cream Cheese Frosting:
    • 8 ounces cream cheese, softened
    • ½ cup unsalted butter, softened
    • 2 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 2 tablespoons finely chopped fresh peaches (optional)
    • 1 tablespoon honey (optional, for extra sweetness)

Substitution notes: If you don’t have fresh peaches, thawed frozen peaches work well too, just be sure to drain excess juice. For a dairy-free version, swap butter and cream cheese with plant-based alternatives, but keep in mind the texture might be a bit different.

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This is one of those moments where I remember Mama Lu buttering her cast-iron skillet instead of using liners — either way works, but liners make cleanup a breeze.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to sift these together for a light texture, but a good stir works just fine if you’re in a hurry.
  3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy — about 3 to 4 minutes. This step always reminds me of those flour-dusted mornings in the farmhouse kitchen, where patience was just as important as the ingredients.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Reduce the mixer speed to low and alternately add the flour mixture and sour cream in three parts, beginning and ending with the flour. Mix until just combined; overmixing will make the cupcakes tough.
  6. Fold in the diced peaches and honey gently with a spatula. The peaches give these cupcakes their heart — like the stories Mama Lu told while shelling peas, they’re little treasures tucked inside.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will start to smell like a warm summer day — that’s your cue that they’re ready.
  8. While cupcakes bake, prepare the cream cheese frosting. Beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 to 3 minutes.
  9. Gradually add powdered sugar, mixing on low speed until fully incorporated. Add vanilla extract and honey, then beat on high speed for about 1 minute until fluffy.
  10. Once cupcakes are completely cool, frost them generously with the cream cheese frosting. If you like, sprinkle finely chopped peaches on top for that extra burst of freshness and color — it’s a simple touch that makes a big difference.

Find it online: https://claracooking.com/recipe-for-honey-peach-cream-cheese-cupcakes/