Why make this recipe
Peach Cream Cheese Cupcakes are a delightful treat that combine the sweetness of fresh peaches with the rich texture of cream cheese. They are perfect for summer gatherings, picnics, or simply enjoying at home. The combination of fluffy cupcakes and creamy frosting makes them irresistible. When you bite into one of these cupcakes, you’ll taste the juicy peaches complementing the creamy filling, giving you a perfect blend of flavors. They are easy to make and will impress your family and friends!
How to make Peach Cream Cheese Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1 cup fresh peaches, diced
- 1/2 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter and cream cheese until smooth.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in diced peaches.
- Divide batter into cupcake liners, filling them about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
- For frosting, beat cream cheese with powdered sugar until creamy.
- Frost cooled cupcakes and optionally top with extra diced peaches.
How to serve Peach Cream Cheese Cupcakes
Peach Cream Cheese Cupcakes are best served fresh, ideally the same day they are baked. You can present them on a decorative cupcake stand or a simple plate. For extra appeal, you can garnish each cupcake with a slice of fresh peach on top of the frosting. Pair these cupcakes with a nice cup of tea or coffee for a lovely afternoon treat. They also make great snacks for parties or family gatherings.
How to store Peach Cream Cheese Cupcakes
If you have leftovers, you can store them easily. Place the cupcakes in an airtight container and keep them in the refrigerator. They will stay fresh for about 3 to 5 days. To serve, allow them to come to room temperature, or microwave them for a few seconds to warm them slightly. If you want to store them for a longer time, you can freeze them. Just be sure to freeze them without frosting to keep the texture intact. Wrap them tightly in plastic wrap and place them in a freezer bag. They can last in the freezer for about 2 to 3 months.
Tips to make Peach Cream Cheese Cupcakes
Use Fresh Peaches: Fresh peaches bring the best flavor to these cupcakes. If you can’t find fresh peaches, you can use canned peaches, but make sure to drain them well.
Do Not Overmix: When combining dry and wet ingredients, mix until just combined. Overmixing can make the cupcakes dense.
Check Doneness: Ovens can vary. Check the cupcakes a minute or two before the baking time is done by inserting a toothpick. If it comes out clean, they are ready.
Cool Completely: Make sure the cupcakes are completely cool before frosting. This will keep the frosting from melting.
Experiment with Spices: Adding a sprinkle of cinnamon or nutmeg in the batter can elevate the flavor of the peaches.
Variation
If you want to spin a different flavor into your Peach Cream Cheese Cupcakes, consider adding a lemon glaze for a zesty twist. You can mix lemon juice and powdered sugar together and drizzle it over the frosted cupcakes. Alternatively, you can also substitute the peaches with other fruits like berries, apples, or even crushed pineapple for a different taste experience.
FAQs
Q1: Can I make the batter ahead of time and bake it later?
A1: It’s best to bake the batter right after mixing. If you let it sit, the baking powder and baking soda may lose their effectiveness, leading to flat cupcakes.
Q2: Can I use a different type of cream cheese for frosting?
A2: Yes, you can use flavored cream cheese like strawberry or blueberry to create a unique frosting. Just keep an eye on the sweetness level if the flavored cheese is pre-sweetened.
Q3: Is it necessary to use liners in the cupcake pan?
A3: While it’s not absolutely necessary, using liners makes it easier to remove the cupcakes and keeps them from sticking to the pan. Plus, it gives a nice finished look.
Q4: Can I make these cupcakes gluten-free?
A4: Yes, you can use a gluten-free all-purpose flour blend to make these cupcakes gluten-free. Be sure to check whether the baking powder is also gluten-free.
Q5: How can I enhance the flavor of the frosting?
A5: You can add a splash of vanilla extract or almond extract for extra flavor in the frosting. A pinch of salt can also bring out the cream cheese taste more vividly.
Enjoy making these delectable Peach Cream Cheese Cupcakes, and don’t forget to share your tasty creations with friends and family!
Print
Peach Cream Cheese Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes combining fresh peaches with rich cream cheese frosting, perfect for summer gatherings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1 cup fresh peaches, diced
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter and cream cheese until smooth.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in diced peaches.
- Divide batter into cupcake liners, filling them about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
- For frosting, beat cream cheese with powdered sugar until creamy.
- Frost cooled cupcakes and optionally top with extra diced peaches.
Notes
Best served fresh. Store in an airtight container in the fridge for up to 3-5 days. Freeze unfrosted for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg