honey peach cream cheese cupcakes
ndulge in honey peach cream cheese cupcakes—moist, fruity & swirled with creamy richness. Perfectly sweet with a honey drizzle! Easy recipe for any occasion.
Ingredients
For the Cupcakes:
- 1 ½ cups 190g all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 113g unsalted butter, softened to room temperature
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ cup 120ml buttermilk, room temperature
- 1 cup 150g diced ripe peaches (peeled)
- 2 tbsp 30ml honey
For the Cream Cheese Swirl:
- 8 oz 226g full-fat cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- For the Honey Glaze Optional:
- 2 tbsp 30ml honey
- 1 tsp fresh lemon juice
Ingredient Notes:
- Peaches: Use ripe but firm peaches. Canned peaches drained well or thawed frozen peaches work too.
- Buttermilk Substitute: Mix ½ tbsp lemon juice with ½ cup milk let sit 5 minutes.
- Room Temperature Ingredients: Crucial for proper emulsification - take eggs butter, and cream cheese out 1-2 hours before baking.
- Flour Measurement: Spoon flour into measuring cup and level - don't scoop directly to avoid dense cupcakes.
- Honey Varieties: Lighter honeys clover, orange blossom work best. Avoid strong-flavored varieties like buckwheat.
- Cream Cheese: Must be full-fat for proper swirl texture. Low-fat versions may become watery.
- Baking Powder/Soda: Check expiration dates - old leaveners won't provide proper lift.
Instructions
Step 1: Prepare Your Workspace
- Preheat oven to 350°F (175°C)
- Line 12-cup muffin tin with cupcake liners
- Set up stand mixer with paddle attachment (or large bowl + hand mixer)
Step 2: Make the Cupcake Batter
- Dry Ingredients: In medium bowl, whisk together:
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Set aside.
- Cream Butter & Sugar: In mixing bowl, beat on medium-high for 2 minutes:
- ½ cup softened butter
- ¾ cup sugar
- Until light and fluffy.
- Add Wet Ingredients: Reduce speed to medium. Add one at a time, mixing well after each:
- 2 eggs (30 seconds per egg)
- 1 tsp vanilla
- 2 tbsp honey
- Alternate Dry/Wet: On low speed:
- Add ⅓ flour mixture
- Add ½ buttermilk
- Repeat, ending with flour
- Mix just until combined (15-20 sec)
- Fold in Peaches: Gently stir in:
- 1 cup diced peaches
- Batter will be thick.
Step 3: Prepare Cream Cheese Swirl
- In clean bowl, beat until smooth (1 min):
- 8 oz cream cheese
- ¼ cup sugar
- 1 egg yolk
- 1 tsp vanilla
Step 4: Assemble & Bake
- Fill Liners: Using ice cream scoop:
- Fill each liner ⅓ full with batter
- Add 1 tsp cream cheese mixture
- Cover with more batter (⅔ full total)
- Bake: 18-22 minutes until:
- Tops spring back when touched
- Toothpick comes out clean (avoid cream cheese swirl)
- Cool: In pan 5 minutes → transfer to rack
Step 5: Add Honey Glaze (Optional)
- Whisk together, then drizzle:
- 2 tbsp honey
- 1 tsp lemon juice
- Pro Timing:
- Prep: 20 min
- Bake: 20 min
- Cool: 30 min
- Total: 1 hr 10 min
- Visual Cues:
- Proper batter consistency: Thick but pourable
- Correct fill level: ⅔ full
- Doneness test: Light golden edges
- Troubleshooting:
- If tops brown too fast: Tent with foil
- If centers sink: Overmixing or underbaking
- If swirl disappears: Use thicker cream cheese mixture
Notes
Nutrition Information (Per Serving)
Additional Nutrition Notes:
| Calories | Fat | Protein | Carbs | Sugar | Fiber |
|---|---|---|---|---|---|
| 280 kcal | 15g | 4g | 32g | 22g | 1g |
- Good Source of: Vitamin A (from cream cheese), Vitamin C (from peaches)
- Contains: Dairy, Eggs, Gluten