Hey there! So, let me tell you about these Honey Peach Cream Cheese Cupcakes that have become a bit of a legend at my family gatherings. I first stumbled upon the idea while trying to use up some leftover peaches that were on the verge of going bad (as they do in our household). And, voila! What was supposed to be an experiment turned into the cupcakes my family now can’t get enough of. It’s kind of silly how an accidental recipe became a staple, but isn’t that how some of the best things start?
You’ll Love These Because…
I make these whenever I want to impress without too much fuss. My family goes absolutely wild for them because they’re sweet but not too sweet (you know what I mean, right?). And oh, the cream cheese – it’s like a little surprise in every bite. Honestly, these cupcakes are perfect for lazy Sunday afternoons when you want something homemade but not overly complex.
What You’ll Need
- 1 cup fresh or canned peaches, diced (When fresh aren’t in season, canned works wonders!)
- 1/2 cup honey (I sometimes swap this with maple syrup if I run out)
- 1 and 1/4 cups all-purpose flour (Grandma swore by self-rising, but any kind will do)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (Salted’s fine too; just skip the extra salt)
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract (I sometimes get adventurous with almond extract)
- 8 oz cream cheese, room temperature
Let’s Get Baking!
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. It’s time to get these beauties started!
- In a bowl, mix the flour, baking powder, and salt. Easy peasy.
- In a separate bowl, cream together the butter and sugar until light and fluffy. This is where I usually sneak a taste.
- Add the eggs one at a time, then stir in the vanilla (or almond if you’re feeling zesty).
- Mix in the honey and then gently fold in the peaches. Don’t worry if it looks a bit weird at this stage – it always does!
- In a third bowl, blend the cream cheese until smooth. I find a spatula’s best for this, but hey, whatever works.
- Spoon batter into the cupcake liners, filling them about halfway, and then add a dollop of cream cheese.
- Cover with more batter and pop them in the oven for 18-20 minutes. I usually start checking around the 18-minute mark.
Notes
I’ve found that using room temperature ingredients makes the mixing process way smoother. Also, don’t fret if your batter seems a bit lumpy with the peaches; it’s all part of the charm.
Variations I’ve Tried
Once, I tried adding a sprinkle of cinnamon, thinking it would add warmth, but it overpowered the peaches. So, maybe skip that experiment. However, a bit of lemon zest adds a lovely zing!
Equipment Talk
If you don’t have a cupcake tin, just use a regular baking dish. You’ll end up with a Peach Cream Cheese loaf instead – still delicious!
Storing These Beauties
These cupcakes can be stored in an airtight container for up to three days (though honestly, in my house, they never last more than a day!).
How to Serve
I like to dust a little powdered sugar on top before serving; it makes them look fancy! Sometimes, we even have them for breakfast with a cup of tea.
Pro Tips
I once tried rushing the cooling process and ended up with a mushy mess. Let them cool completely on a wire rack – trust me on this one.
FAQ
Can I use frozen peaches? Absolutely! Just thaw and drain them well before using. They work just as well.
What if I don’t have honey? No worries, maple syrup or agave nectar make great substitutes.
Can I make these dairy-free? You bet! Try using a dairy-free cream cheese alternative – there’s some great ones out there.