Honey Peach Cream Cheese Cupcakes
A refined summer cupcake recipe featuring macerated peaches and honey-sweetened cream cheese frosting, balancing flavor layering with moisture retention—perfect for intermediate bakers.
Ingredients
- 2 cups all-purpose flour 10-12% protein
- 1½ cups fresh peaches diced (¼-inch pieces)
- ¼ cup + 2 tbsp local wildflower honey
- 8 oz full-fat cream cheese softened
- 1 cup unsalted European-style butter softened
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs room temperature
- ¾ cup buttermilk room temperature
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with parchment liners. Ensure all dairy and eggs are at room temperature.
- Macerate peaches by tossing diced peaches with 1 tbsp honey; set aside for 10 minutes to develop syrup.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; sift to ensure even distribution.
- In a mixer, beat softened butter, sugar, and remaining honey for 4-5 minutes until pale and fluffy.
- Add eggs one at a time, mixing 30 seconds after each addition to maintain emulsion.
- Alternate adding dry ingredients and buttermilk to the batter in three parts, starting and ending with flour mixture. Mix only until just combined.
- Fold macerated peaches and syrup gently into batter with 12-15 folds to maintain airiness.
- Scoop batter into liners, filling each about ⅔ full for even baking.
- Bake for 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs; internal temperature should reach 205°F.
- Cool cupcakes in pan for 10 minutes, then transfer to wire rack to cool completely.
- For frosting, beat cream cheese until smooth, add softened butter, then gradually incorporate sifted powdered sugar until firm but spreadable.
- Frost cooled cupcakes using a piping bag or spatula.
Notes
For bourbon variation, add 2 tbsp bourbon to peaches before macerating. Gluten-free option: Substitute flour with Cup4Cup blend plus xanthan gum and cornstarch. Bake ahead: Cupcakes keep well unfrosted for 3 days at room temp; frost 1 day before serving. Store frosted cupcakes refrigerated up to 5 days; bring to room temp 30 minutes before serving. Use warm knife or dental floss for clean cupcake slices. Recommended wine pairings: Moscato d’Asti or Riesling; non-alcoholic: sparkling peach juice or chamomile tea.
