These Easy Peach and Honey Cheesecake Cupcakes are a sweet treat that’s hard to resist! With fresh peaches and honey mixed into a creamy cheesecake filling, they are as tasty as they are cute.
It’s a dessert that brings smiles all around! I love making these for gatherings, and they always disappear faster than you can say “peachy keen.” 🍑
Key Ingredients & Substitutions
Flour: Use all-purpose flour for the best structure. If you’re looking for a gluten-free option, consider almond flour or a gluten-free baking mix.
Peaches: Fresh, ripe peaches provide sweetness and moisture. Canned peaches in juice can work too, but make sure to drain them well. If peaches are out of season, try using nectarines!
Sour Cream: This adds moisture and tanginess. If you prefer, Greek yogurt is a great substitute for a similar texture and taste.
Cream Cheese: Essential for the cheesecake filling and frosting. Light cream cheese can be used, but full-fat gives the best flavor and creaminess.
How Do I Combine the Batter Perfectly?
Making sure your batter is mixed properly is key to fluffy cupcakes. Here’s a quick guide:
- Begin with softened butter for easy blending with sugar.
- Mix butter and sugar until light and fluffy for a good lift.
- Add eggs one at a time; this allows each to incorporate fully.
- When mixing dry and wet ingredients, alternate adding them; this helps avoid lumps.
- Be gentle when folding in peaches. Over-mixing can make cupcakes dense.
By following these tips, you’ll set yourself up for deliciously soft and airy cupcakes!
Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh peeled and diced peaches
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Honey Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Toppings:
- Additional diced peaches
- Honey to drizzle
- Crumbling graham crackers or shortbread crumbs (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 20-22 minutes for baking. After that, let the cupcakes cool, which will take about 30 minutes. Overall, expect to spend about 1 hour total before they’re ready to frost!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners—this will make it easy to take the cupcakes out later!
2. Make the Cheesecake Filling:
In a bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until everything is smooth. Set this lovely mixture aside for later.
3. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This will help make sure your cupcakes have a tender texture!
4. Cream the Butter and Sugar:
Now, in a large bowl, beat the softened butter and sugar using an electric mixer until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition. Don’t forget to add the vanilla too!
5. Combine Ingredients:
Alternately add the dry ingredient mixture and sour cream (or yogurt) to the butter mixture. Start and end with the dry ingredients. Gently fold in the diced peaches at the end, being careful not to over-mix!
6. Fill the Liners:
Fill each cupcake liner about halfway with the batter. Then, spoon about a tablespoon of the cheesecake filling into each cupcake. Cover it lightly with more batter until the liners are nearly full.
7. Bake the Cupcakes:
Pop the tray into your preheated oven and bake for about 20-22 minutes. You’ll know they are done when a toothpick inserted into the cupcake comes out clean (avoiding the filling).
8. Cool Down Time:
Allow your cupcakes to cool completely on a wire rack. This is a crucial step so that the frosting doesn’t melt when you apply it!
9. Create the Honey Frosting:
In a clean bowl, mix together the softened cream cheese and butter until it’s creamy. Add honey and vanilla extract next. Gradually mix in the powdered sugar until you reach a smooth, spreadable consistency.
10. Frost the Cupcakes:
Once the cupcakes have cooled, spread a generous amount of honey cream cheese frosting on top of each one.
11. Add Toppings:
Finish off your cupcakes with a sprinkle of diced peaches, a drizzle of honey, and if you’d like, crumbled graham crackers or shortbread crumbs for a cute touch!
12. Time to Serve:
Your luscious peach and honey cheesecake cupcakes are ready to enjoy! Grab a cupcake, take a bite, and savor the deliciousness!
These cupcakes are fluffy, with juicy peach bits, a creamy cheesecake center, and rich honey frosting—what’s not to love? Enjoy every bite!
FAQ for Easy Peach and Honey Cheesecake Cupcakes
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches! Just make sure to drain them well to avoid excess moisture, which can affect the cupcakes’ texture. Cut them into small pieces to blend nicely into the batter.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To keep the frosting from getting soggy, it’s best to separate the frosting from the cupcakes if you plan to keep them for a while, then frost just before serving.
Can I Freeze These Cupcakes?
Absolutely! Freeze the un-frosted cupcakes for up to 3 months. Simply let them cool completely, then wrap them tightly in plastic wrap and place in a freezer-safe bag. Frost them once they’re thawed for the best taste and texture.
What Can I Substitute for Cream Cheese in the Frosting?
If you’re looking for a non-dairy option, you can use a vegan cream cheese alternative or a whipped coconut cream for a different flavor. Just keep in mind that the flavor and texture may vary slightly from the original recipe.
