Peach Cream Cheese Cupcakes Recipe

Peach Cream Cheese Cupcakes

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You know, there’s something incredibly heartwarming about baking cupcakes that carry a little piece of summer sunshine in each bite. Let me tell you, these peach cream cheese cupcakes are a true family favorite, and I’ve got plenty of stories to share about them! Picture this: It’s a lazy Sunday afternoon, the kind where the sun kisses the treetops and there’s a gentle breeze rustling through the curtains. My kids, giggling away as they help me in the kitchen, eagerly wait to sneak a peach or two before they hit the cupcake batter. These cupcakes have been our go-to treat, especially when we’re craving something sweet yet light. The juicy peaches paired with that tangy cream cheese frosting make for a combination that’s simply irresistible. Every time I bake them, I’m reminded of our family picnics at the park, where these little delights would be the star of the dessert basket. It’s amazing how food not only nourishes our bodies but also stitches together the fabric of our fondest memories. So, let’s dive in, roll up those sleeves, and bring a bit of my kitchen into yours. I promise, these peach cream cheese cupcakes will be a hit at your next gathering. And hey, if you’re feeling adventurous, why not add your own twist to this recipe? Whether it’s a sprinkle of cinnamon or swapping the peaches for another fruit, the possibilities are endless. So, are you ready to create some delicious memories?

How to Make Peach Cream Cheese Cupcakes

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Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup light brown sugar (packed)
  • 3/4 cup granulated sugar
  • 1 tablespoon honey
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sparkling water (plain or peach flavored)
  • 1 1/2 cups canned peaches (drained and chopped)
  • 1/4 cup unsalted butter (room temperature)
  • 8 ounces cream cheese (softened)
  • 4 cups powdered sugar
  • 1/2 teaspoon peach extract (or vanilla)
  • 3 tablespoons sparkling water (plain or peach flavored)
  • Peach Rings (for topping)

Directions:

  1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  3. Cream the softened butter in a large bowl using an electric mixer until smooth and fluffy, about 1-2 minutes.
  4. Add the brown sugar and granulated sugar to the butter. Mix until combined, then incorporate the eggs one at a time. Stir in the honey and vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the flour. Pour in the sparkling water and mix gently until just combined.
  6. Divide the batter between the prepared cupcake liners, filling each about one-third full. Layer a tablespoon of chopped peaches on the batter, then top with more batter to cover the peaches.
  7. Bake for 18-20 minutes or until the cupcakes bounce back when gently pressed. Allow them to cool completely on a wire rack.
  8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, peach extract, and sparkling water. If necessary, adjust the frosting consistency with a little extra soda.
  9. Once the cupcakes are cooled, pipe the frosting on top, and adorn each with a peach ring for a fun finish.

Creative Substitutions to Suit Your Taste

If you’re out of buttermilk, simply mix regular milk with a teaspoon of lemon juice or vinegar as a substitute. For a twist, try using fresh peaches when in season instead of canned peaches for a fresher taste. Swap out the peach extract for almond extract if you prefer a nutty flavor profile.

Best Ways to Store Leftover Peach Cream Cheese Cupcakes

Place your leftover cupcakes in an airtight container and store them in the refrigerator for up to five days. If you need to keep them longer, you can freeze them for up to three months. Wrap each cupcake individually in plastic wrap before freezing.

Perfect Pairings for Peach Cream Cheese Cupcakes

These delightful cupcakes pair beautifully with a refreshing iced tea or a cold glass of lemonade. For a more indulgent pairing, try serving them with a scoop of vanilla ice cream. Add a sprinkle of cinnamon to the frosting for an extra touch of warmth.

Secrets to Perfecting Peach Cream Cheese Cupcakes

For fluffy cupcakes, be sure not to overmix the batter after adding the flour. When it comes to the frosting, if it’s too thick, gradually add more sparkling water until it reaches your desired consistency. Remember, the key to great frosting is achieving the perfect balance between creaminess and sweetness.

Adapting This Recipe with Fresh, Seasonal Flavors

In the summer, opt for fresh, juicy peaches to enhance the flavor of these cupcakes. In the fall, consider adding a touch of cinnamon or nutmeg for a warm, comforting twist. During the winter, cranberries could be a fun and festive substitution for a holiday-themed treat.

Peach Cream Cheese Cupcakes RecipeFAQs:

Can I use fresh peaches instead of canned peaches in the recipe?

Absolutely! Fresh peaches can be a delicious alternative to canned peaches in this recipe. Just make sure to peel and chop them before adding them to the batter. Keep in mind that fresh peaches might add a little extra moisture, so you may need to adjust the baking time slightly.

What type of sparkling water works best for this recipe?

You can use either plain or peach-flavored sparkling water. If you want to enhance the peach flavor, go for the peach-flavored option. However, plain sparkling water works just as well and won’t overpower the other flavors in the cupcakes.

How can I make the frosting even more peachy?

If you’re looking for an extra peachy punch, consider adding a bit more peach extract to the frosting. You can also blend a small amount of fresh peach puree into the frosting mixture, ensuring it’s well-drained to avoid making the frosting too runny.

Can these cupcakes be made gluten-free?

Yes, you can make these cupcakes gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that all other ingredients, like baking powder and baking soda, are gluten-free as well.

What’s the best way to transport these cupcakes?

Transporting cupcakes can be tricky, but using a cupcake carrier with a secure lid can help keep them in place. If you don’t have a carrier, arranging them snugly in a box with a lid should minimize movement during transport. Just ensure they’re well-cooled before transporting to prevent the frosting from sliding off.

Can I use a different type of extract in the frosting?

Definitely! If you prefer a different flavor, feel free to substitute the peach extract with vanilla, almond, or even lemon extract. Each will lend a unique twist to the cupcakes, allowing you to tailor the taste to your preference.

 

Peach Cream Cheese Cupcakes Recipe

Peach Cream Cheese Cupcakes

These delightful Peach Cream Cheese Cupcakes are a sweet treat featuring a soft and fluffy base filled with juicy peaches, topped with a creamy peach-infused frosting. Perfect for any occasion!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Cake
Cuisine American
Servings 18 servings

Equipment

  • Oven
  • Mixing Bowls
  • Cupcake tin
  • Electric mixer

Ingredients
  

Cupcake Batter:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1/2 cup unsalted butter softened
  • 1/4 cup light brown sugar packed
  • 3/4 cup granulated sugar
  • 1 tablespoon honey
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sparkling water plain or peach flavored
  • 1 1/2 cups canned peaches drained and chopped

Frosting:

  • 1/4 cup unsalted butter room temperature
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1/2 teaspoon peach extract or vanilla
  • 3 tablespoons sparkling water plain or peach flavored
  • Peach Rings for topping

Instructions
 

  • Begin by preheating the oven to 350°F and prepare cupcake liners in the tin.

For Cupcakes:

  • Combine the flour, baking powder, and baking soda in a bowl and set aside.
  • In a large mixing bowl, cream the softened butter for 1 to 2 minutes until it becomes light and fluffy.
  • Add both sugars to the beaten butter and continue mixing until fully incorporated. Then add the eggs one at a time along with the honey and vanilla, mixing until smooth.
  • Gradually mix in the buttermilk, followed by the flour mixture and sparkling water. Mix until just combined; avoid overmixing.
  • Spoon the batter into cupcake liners, filling about one-third full. Add a spoonful of chopped peaches on top, then cover with a little more batter.
  • Bake the cupcakes for 18 to 20 minutes, or until the tops bounce back when lightly pressed. Allow to cool completely.

For Frosting:

  • In a bowl, combine the cream cheese and butter, beating until creamy. Gradually add powdered sugar, peach extract, and sparkling water, mixing until smooth. If necessary, add more peach soda to adjust the consistency.
  • Pipe the frosting onto the cooled cupcakes and decorate with a peach ring on top. Indulge in your delightful cupcakes!
Keyword Peach

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