Honey Peach Cream Cheese Cupcakes – Sweet & Soft
These Honey Peach Cream Cheese Cupcakes are the perfect blend of sweet and soft. After making them dozens of times, I’ve discovered that the key to a moist cupcake is not overmixing the batter. Keep reading for my best tips on making these cupcakes better than any bakery version. If you love recipes like this, you’ll also enjoy Homemade Oatmeal Cream Pies and Savory Garlic Pork Bites.
Why This Honey Peach Cream Cheese Cupcakes – Sweet & Soft Is Pure Comfort
- Perfect for a cozy fall treat
- The honey and peach flavors are irresistible
- Easy to make with simple ingredients
- Better than any store-bought cupcake
What You'll Need for Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Canned peaches
- Honey
- Cinnamon
- Nutmeg
- Vanilla extract
- Honey
- Optional: Cream cheese frosting
- Optional: Chopped peaches for garnish
📝 Ingredient Notes
- All-purpose flour: Make sure to spoon and level the flour to avoid adding too much.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and prevents overmixing → See on Amazon
- Silicone Baking Cups — Prevents cupcakes from sticking and ensures even baking → See on Amazon
How to Make Honey Peach Cream Cheese Cupcakes – Sweet & Soft
- Prepare the batter: Cream butter and sugar, add eggs and vanilla, then mix in dry ingredients and canned peaches.
- Bake the cupcakes: Fill liners 2/3 full and bake at 350°F (175°C) for 20-25 minutes.
- Make the frosting: Beat cream cheese, butter, and powdered sugar until smooth.
- Frost and serve: Let cupcakes cool, then pipe on frosting and garnish with chopped peaches.
Cook's Tips for Perfect Honey Peach Cream Cheese Cupcakes – Sweet & Soft
- : Don't overmix the batter to prevent dense cupcakes.
- Common mistake and fix: If cupcakes stick to the liners, use a knife to gently lift them out and let them cool completely before frosting.
- : For a stronger peach flavor, use fresh peaches if in season.
- : Store cupcakes in an airtight container at room temperature for up to 3 days.
Storing & Reheating Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Short-Term Storage
Store in an airtight container in the fridge. Store frosted cupcakes in the fridge for up to 5 days. Make-ahead tip: Cupcakes can be made 1 day ahead and stored at room temperature.
Freezing Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Freeze unfrosted cupcakes for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat cupcakes in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat cupcakes in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If you don't have canned peaches, you can use fresh peaches that have been cooked down with a little sugar and cornstarch.
- Make-ahead: Cupcakes can be made 1 day ahead and stored at room temperature.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
High-quality vanilla extract — Enhances the flavor of the cupcakes and prevents a harsh alcohol taste → Check price on Amazon
Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Ingredients
Main Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Canned peaches
- Honey
Seasonings
- Cinnamon
- Nutmeg
- Vanilla extract
- Honey
Optional Toppings
- Cream cheese frosting
- Chopped peaches for garnish
Instructions
- Prepare the batter: Cream butter and sugar, add eggs and vanilla, then mix in dry ingredients and canned peaches.
- Bake the cupcakes: Fill liners 2/3 full and bake at 350°F (175°C) for 20-25 minutes.
- Make the frosting: Beat cream cheese, butter, and powdered sugar until smooth.
- Frost and serve: Let cupcakes cool, then pipe on frosting and garnish with chopped peaches.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If you don't have canned peaches, you can use fresh peaches that have been cooked down with a little sugar and cornstarch.
- Make-ahead: Cupcakes can be made 1 day ahead and stored at room temperature.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store frosted cupcakes in the fridge for up to 5 days.
- Freezer: Freeze unfrosted cupcakes for up to 3 months.
- Oven reheat: Reheat cupcakes in the oven at 300°F (150°C) for 10-15 minutes.
- Microwave reheat: Reheat cupcakes in the microwave for 10-15 seconds.
- Make ahead: Cupcakes can be made 1 day ahead and stored at room temperature.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 12g
- Carbs: 40g
- Fiber: 1g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Honey Peach Cream Cheese Cupcakes – Sweet & Soft FAQs
Yes, you can make the cupcakes 1 day ahead and store them at room temperature. Frost them just before serving.
Overmixing the batter or overbaking the cupcakes can cause them to be dry. Be sure to follow the baking time closely and don't overmix the batter.
Yes, you can use fresh peaches that have been cooked down with a little sugar and cornstarch. This will help to thicken the peach mixture and prevent the cupcakes from being too moist.
Using silicone baking cups or greasing the liners with cooking spray can help prevent the cupcakes from sticking. Additionally, be sure to let the cupcakes cool completely before removing them from the pan.
Store frosted cupcakes in the fridge for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.
A Warm Final Note
I can’t wait for you to try Honey Peach Cream Cheese Cupcakes – Sweet & Soft and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
