Hello there, lovely bakers! ???? Are you ready to indulge in a delightful treat that’s perfect for any occasion? Today, we’re making Honey Peach Cream Cheese Cupcakes—a sweet, fruity delight that combines the luscious flavors of peaches and cream cheese with the comforting taste of homemade cupcakes. Let’s get baking!
Introduction
Welcome to another delightful recipe adventure! These Honey Peach Cream Cheese Cupcakes are inspired by the juicy, sun-ripened peaches of summer, bringing a burst of fruity sweetness to every bite. Imagine the joy of biting into a soft, fluffy cupcake filled with peach preserves, topped with a creamy, dreamy frosting. Whether you’re looking for a special dessert for a gathering or simply a treat to enjoy with your afternoon tea, these cupcakes are sure to impress.
Ingredients
To prepare this comforting Honey Peach Cream Cheese Cupcakes recipe, you’ll need:
- 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
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peach preserves
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 cup diced fresh peaches
- 2 tablespoons honey for drizzle
- Sugar crystals for garnish
Optional Substitutions:
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Option: Use a plant-based butter and cream cheese alternative, replace eggs with flax eggs, and use almond milk instead of buttermilk.
How to Make Honey Peach Cream Cheese Cupcakes
Follow these steps to create your own delicious Honey Peach Cream Cheese Cupcakes:
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fill cupcake liners: Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and then cover with more batter until the liners are three-quarters full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare frosting: In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost and garnish: Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh peaches. Drizzle the honey over the top and sprinkle with sugar crystals.
Helpful Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature to ensure smooth mixing and a better texture.
- Don’t Overmix: Mix the batter until just combined to avoid dense cupcakes.
- Fresh Peaches: Use ripe, fresh peaches for the best flavor. If peaches are out of season, canned or frozen peaches work as well.
Cooking Tips
- Enhance Flavor: Add a pinch of cinnamon to the batter for an extra layer of warmth and spice.
- Equipment: Use a piping bag for neater and more professional-looking frosting.
- Perfect Filling: For even distribution of the peach preserves, use a piping bag or a small spoon.
Serving Suggestions
- Side Dishes: Serve these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Beverages: These cupcakes pair beautifully with a hot cup of Earl Grey tea or a refreshing glass of iced peach tea.
- Presentation: Arrange the cupcakes on a decorative stand and sprinkle extra sugar crystals for a sparkling finish.
Frequently Asked Questions (FAQs)
- Can I use canned peaches instead of fresh? Yes, you can use canned peaches. Just make sure to drain them well and pat them dry before using.
- Can I make these cupcakes ahead of time? Absolutely! You can bake the cupcakes a day in advance and frost them before serving. Store them in an airtight container to keep them fresh.
- What can I use instead of buttermilk? If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutritional Information
Part 10: Nutritional Information (per serving)
- Calories: 280 kcal
- Carbohydrates: 37g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 8g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 150mg
- Potassium: 80mg
- Fiber: 0g
- Sugar: 27g
- Vitamin A: 420IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1mg
These cupcakes are not only delicious but also offer some nutritional benefits. Peaches are rich in vitamins A and C, while cream cheese provides calcium.
Storage and Leftovers
- Refrigerate: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheat: Enjoy the cupcakes cold or bring them to room temperature before serving. For a warm treat, microwave them for 10-15 seconds.
If you have any leftovers, you can get creative with them! Crumble the cupcakes over a bowl of yogurt for a delicious breakfast parfait or use them as a topping for vanilla ice cream.
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Conclusion
We hope you enjoy making and eating these Honey Peach Cream Cheese Cupcakes as much as we do. They’re a wonderful way to celebrate the flavors of peach season and are sure to become a favorite in your baking repertoire. Don’t forget to share your baking experiences and any creative twists you put on this recipe. Happy baking!
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Honey Peach Cream Cheese Cupcakes Recipe – Sweet Delight
Description
Welcome to another delightful recipe adventure! These Honey Peach Cream Cheese Cupcakes are inspired by the juicy, sun-ripened peaches of summer, bringing a burst of fruity sweetness to every bite. Imagine the joy of biting into a soft, fluffy cupcake filled with peach preserves, topped with a creamy, dreamy frosting. Whether you’re looking for a special dessert for a gathering or simply a treat to enjoy with your afternoon tea, these cupcakes are sure to impress.
Ingredients
- 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
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peach preserves
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 cup diced fresh peaches
- 2 tablespoons honey for drizzle
- Sugar crystals for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fill cupcake liners: Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and then cover with more batter until the liners are three-quarters full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare frosting: In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost and garnish: Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh peaches. Drizzle the honey over the top and sprinkle with sugar crystals.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature to ensure smooth mixing and a better texture.
- Don’t Overmix: Mix the batter until just combined to avoid dense cupcakes.
- Fresh Peaches: Use ripe, fresh peaches for the best flavor. If peaches are out of season, canned or frozen peaches work as well.
Hi, what is the yield on this recipe? 12 cupcakes, 18?, etc? Thanks