There’s something magical about the combination of peaches and cream. Whether it’s a summer dessert or a cozy treat for any time of year, these Peach & Cream Cheese Cupcakes are the perfect balance of sweet, fluffy, and creamy. The fresh peaches bring a natural juiciness to the soft cupcake, while the tangy cream cheese frosting adds just the right amount of richness. If you’re looking for a crowd-pleasing dessert that feels both elegant and comforting, you’ve come to the right place!
I love making these cupcakes when peaches are in season because the fresh fruit gives them a naturally sweet and juicy flavor. But don’t worry—if fresh peaches aren’t available, I’ve got some tips for using canned or frozen peaches later in the article. So, let’s get started on these delightful little treats!
MAKING THE PERFECT PEACH CUPCAKES
Before we dive into the recipe, let’s talk about what makes these cupcakes stand out. The base is incredibly soft, thanks to the combination of buttermilk and honey. The buttermilk helps keep the cupcakes tender, while the honey adds a subtle depth of sweetness. The real star, of course, is the fresh peaches, which add juicy bursts of flavor in every bite.
Now, let’s go step by step to ensure these cupcakes turn out perfect every time!
STEP 1: PREPARE YOUR INGREDIENTS AND OVEN
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This step is crucial because having everything ready will make the process smoother.
Next, take out your ingredients and measure them precisely. Baking is all about accuracy, so make sure to level off your flour and measure the butter, sugar, and honey carefully.
STEP 2: MIX THE DRY INGREDIENTS
In a medium-sized bowl, whisk together:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
This step helps evenly distribute the leavening agents (baking powder and baking soda) throughout the flour, which ensures the cupcakes rise properly.
STEP 3: CREAM THE BUTTER AND SWEETENERS
In a large mixing bowl, beat together:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 tablespoons honey
Use a hand mixer or a stand mixer on medium speed to cream these ingredients until they’re light and fluffy. This step is key because it incorporates air into the butter, making the cupcakes light and tender.
STEP 4: ADD THE EGGS AND VANILLA
Once the butter and sugar mixture is smooth, add 2 large eggs, one at a time, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract. The vanilla enhances the flavor and gives the cupcakes a warm, sweet aroma.
STEP 5: COMBINE THE WET AND DRY INGREDIENTS
Now, it’s time to bring everything together! Alternately add the dry ingredients and buttermilk (½ cup) to the butter mixture, mixing just until combined. Start with a third of the dry mixture, then add half of the buttermilk, repeating the process until everything is incorporated.
Be careful not to overmix! Overmixing can lead to dense cupcakes, and we want them to stay soft and fluffy.
STEP 6: FOLD IN THE PEACHES
Now for the best part—the peaches! Gently fold 1 cup of diced fresh peaches into the batter. The goal is to evenly distribute the fruit without breaking it up too much. This way, you’ll get those delicious little pockets of peachy goodness in every bite.
That’s the first half of our process! Next, we’ll move on to baking the cupcakes, making the cream cheese frosting, and putting everything together.
Now that we have our batter ready, it’s time to bake these fluffy, peach-filled cupcakes to perfection. This part of the process is where everything comes together—the soft and tender cupcake base, the sweet aroma of peaches, and, of course, the rich and creamy frosting that takes them to the next level.
Follow these next steps carefully, and you’ll end up with beautifully golden cupcakes that are just the right balance of moist, fluffy, and fruity.
STEP 7: FILLING THE CUPCAKE LINERS
Take your prepared muffin tin with cupcake liners and divide the batter evenly among them. Each liner should be filled about two-thirds full—this ensures they have enough room to rise without overflowing.
If you have an ice cream scoop, it works perfectly for portioning the batter evenly. This little trick helps ensure that all of your cupcakes are the same size and bake at the same rate.
STEP 8: BAKING THE CUPCAKES
Place the muffin tin in a preheated 350°F (175°C) oven and bake for 18-22 minutes. The cupcakes are ready when:
- The tops spring back when lightly pressed.
- A toothpick inserted into the center comes out clean.
Every oven is different, so start checking around the 18-minute mark to avoid overbaking. Overbaked cupcakes can become dry, and we want them to stay moist and tender.
Once they’re done, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
STEP 9: MAKING THE CREAM CHEESE FROSTING
While your cupcakes are cooling, it’s the perfect time to prepare the smooth, rich, and slightly tangy cream cheese frosting. This frosting pairs beautifully with the sweet and fruity cupcakes, balancing the flavors perfectly.
In a large mixing bowl, beat together:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
Use a hand mixer or stand mixer on medium speed and beat until the mixture is completely smooth and creamy. Make sure both the cream cheese and butter are at room temperature before starting—this prevents lumps in the frosting.
Next, add:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon honey
Beat everything together on low speed at first (to avoid a sugar cloud), then increase to medium-high speed and beat until the frosting is light and fluffy.
If the frosting feels too soft, place it in the fridge for 10-15 minutes before piping. This will help it hold its shape better when decorating the cupcakes.
STEP 10: DECORATING THE CUPCAKES
Once the cupcakes have cooled completely, it’s time to frost them. If you frost while they’re still warm, the frosting can melt and slide off, so patience is key!
You can either:
- Pipe the frosting onto the cupcakes using a piping bag and a decorative tip for a fancy finish.
- Spread it on with a knife or spatula for a more rustic, homemade look.
For an extra touch, garnish with fresh peach slices or a drizzle of honey. This not only looks beautiful but also adds another layer of flavor.
Now that your Peach & Cream Cheese Cupcakes are ready, all that’s left to do is take a bite and enjoy their sweet, fruity, and creamy perfection.
FAQ: COMMON QUESTIONS ABOUT PEACH & CREAM CHEESE CUPCAKES
By now, your kitchen is probably filled with the sweet aroma of freshly baked cupcakes, and you’re ready to dive into these peachy, creamy delights. But before you do, let’s go over some commonly asked questions to ensure your cupcakes turn out perfect every time.
1. CAN I USE CANNED OR FROZEN PEACHES INSTEAD OF FRESH?
Yes! If fresh peaches aren’t in season, canned or frozen peaches work well too. For canned peaches, drain them thoroughly and pat them dry before dicing. If using frozen peaches, thaw and remove excess moisture to prevent a watery batter.
2. HOW DO I STORE THESE CUPCAKES?
Since these cupcakes have a cream cheese frosting, they should be stored in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 15-20 minutes before serving for the best texture.
3. CAN I MAKE THE CUPCAKES OR FROSTING AHEAD OF TIME?
Yes! The cupcakes can be baked a day in advance and stored at room temperature in an airtight container. The frosting can also be made ahead and kept in the fridge for up to 2 days—just give it a quick mix before using.
4. CAN I MAKE MINI CUPCAKES INSTEAD OF REGULAR-SIZED ONES?
Absolutely! For mini cupcakes, reduce the baking time to 10-12 minutes, but keep an eye on them as ovens vary. The toothpick test is the best way to check for doneness.
5. HOW CAN I MAKE THE FROSTING LESS SWEET?
If you prefer a less sweet frosting, you can reduce the powdered sugar by ½ cup or add a pinch of salt to balance the sweetness. The tanginess of the cream cheese will still provide plenty of flavor.
6. CAN I ADD SPICES OR OTHER FLAVORS TO THE CUPCAKES?
Yes! A pinch of cinnamon, nutmeg, or ginger can add warmth and enhance the peach flavor. You can also experiment with almond extract instead of vanilla for a unique twist.
7. WHAT IF I DON’T HAVE BUTTERMILK?
No problem! You can make a simple buttermilk substitute by mixing ½ cup of milk with 1 ½ teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using.
CONCLUSION: A MUST-TRY RECIPE FOR PEACH LOVERS
These Peach & Cream Cheese Cupcakes are a perfect combination of light, fluffy cake and creamy, tangy frosting. Whether you’re making them for a summer gathering, a special occasion, or just to satisfy a sweet craving, they are sure to be a hit.
If you try this recipe, let me know how it turned out! Did you make any fun variations? Leave a comment and share your experience. And if you loved this recipe, be sure to check out more fruity desserts to keep your baking adventures going.
Now, grab a cupcake, take a bite, and enjoy every delicious moment!
Description
Light, tender vanilla cupcakes swirled with fresh peach purée and crowned with silky cream-cheese frosting and juicy peach pieces. Every bite is a perfect balance of fruit sweetness and creamy tang!
For the Peach Swirl Cupcakes
1¾ cups (220 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (120 ml) buttermilk (or whole milk + 1 tsp vinegar)
1 cup fresh peaches, peeled and diced (about 2 medium)
2 tbsp granulated sugar (for peaches)
1 tsp fresh lemon juice
For the Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
4 tbsp (55 g) unsalted butter, softened
2 cups (240 g) powdered sugar, sifted
1 tsp pure vanilla extract
Pinch of salt
For Garnish
1️⃣ Prep & marinate peaches:
2️⃣ Preheat oven & line tin:
3️⃣ Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4️⃣ Cream butter and sugar:
In a large bowl, use an electric mixer to beat the softened butter and ¾ cup sugar until pale and fluffy, about 2–3 minutes.
5️⃣ Add eggs and vanilla:
6️⃣ Alternate dry ingredients and buttermilk:
With mixer on low speed, add one-third of the flour mixture, then half the buttermilk, repeating (flour → milk → flour → milk → flour) until just combined. Be careful not to overmix.
7️⃣ Fold in peaches:
8️⃣ Portion and bake:
Divide batter evenly among the 12 cups (about ¼ cup batter each).
Bake 17–20 minutes, until a toothpick inserted in the center comes out clean and tops are lightly golden.
9️⃣ Cool completely:
1️⃣0️⃣ Make the cream-cheese frosting:
In a clean bowl, beat cream cheese and butter until smooth.
Gradually add powdered sugar, then vanilla and salt, beating 1–2 minutes until light and pipeable.
1️⃣1️⃣ Frost and garnish:
Pipe or spread frosting onto each cooled cupcake.
Top with a small peach wedge (or sprinkle diced peach) and, if desired, an edible flower or mint leaf.
Notes
Juicier fruit: For an extra-peachy punch, gently warm ½ cup peach purée (blend fresh peaches) with 1 tbsp sugar, cool, then swirl 1 tbsp into each cupcake well before baking.
Spice it up: Add ½ tsp ground cinnamon or cardamom to the dry mix for warm, aromatic notes.
Dairy-free option: Substitute dairy-free cream cheese and butter, and use coconut or almond milk in place of buttermilk.
Make-ahead: Frosted cupcakes can be stored in an airtight container in the fridge up to 2 days; bring to room temperature before serving.
Freezing: Unfrosted cupcakes freeze beautifully for up to 3 months. Thaw fully, then frost.
- Prep Time: 25 minutes
- Cook Time: 20 minutes