These Easy Peach and Honey Cheesecake Cupcakes are a treat! They have a creamy cheesecake filling, topped with sweet peach slices and a drizzle of honey. What’s not to love?
Honestly, they’re like mini happiness in a cup! I love making these for friends—they’re perfect for sharing. Just whip them up and watch everyone smile! 🍑💕
Ingredients & Substitutions
Yellow Cake Mix: This is the base of the cupcakes, and any brand works. If you want to go from scratch, you can make a simple vanilla cake recipe instead. Just make sure it’s a similar ratio!
Cream Cheese: An essential for that cheesecake filling! If you’re dairy-free, try using a dairy-free cream cheese alternative. I’ve found brands that work well in baking and give good creaminess.
Fresh Peaches: While fresh peaches are best when in season, you can use canned or frozen peaches. Make sure to drain canned peaches well to avoid adding extra moisture.
Honey: Using honey not only adds sweetness but also provides a lovely floral note. If you have someone who prefers no honey, try agave syrup for a similar flavor.
How Do I Get that Cheesecake Center Just Right?
The center of the cupcake is key! Here’s how to ensure your cheesecake filling turns out perfect:
- Start with softened cream cheese; this ensures it mixes in easily and doesn’t have lumps. Leave it out at room temp for about 30 minutes before starting.
- Gently fold in the diced peaches to keep them intact. Overmixing can break them apart.
- When filling the cupcake liners, pour cake batter first, then add the cheesecake mixture, and cover it. This creates a nice layered effect.
Patience is key while baking and cooling. Let the cupcakes cool fully before adding frosting. Happy baking!
Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Cupcake Base:
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup diced fresh peaches (or canned peaches, drained)
For the Honey Drizzle Frosting:
- 1 cup powdered sugar
- 1-2 tbsp heavy cream or milk
- 2 tbsp honey, plus extra for drizzling
- Coarse sugar or sanding sugar for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake. After that, let the cupcakes cool for about 30 minutes before frosting. All in all, you might spend about an hour in the kitchen plus cooling time.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). While it warms up, line a 12-cup muffin tin with cupcake liners. This will help your cupcakes come out easily without sticking!
2. Make the Cupcake Batter:
In a large mixing bowl, throw in the yellow cake mix. Add the water, vegetable oil, and the 3 large eggs. Mix everything together until smooth and there are no lumps. Set the mixture aside while you prepare the cheesecake filling.
3. Create the Cheesecake Filling:
In another bowl, beat the softened cream cheese with a mixer until it’s really smooth. Then, add the granulated sugar, egg yolk, and vanilla extract. Keep mixing until everything is creamy and well blended. Now, gently fold in the diced peaches, being careful not to break them too much.
4. Layer the Cupcakes:
Now, fill each cupcake liner about 1/3 of the way full with the cake batter. Next, take about 1 tablespoon of the cheesecake-peach filling and place it right in the center of each cupcake. Finally, cover that filling with more cake batter until the liners are about 3/4 full.
5. Bake the Cupcakes:
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. Check if they’re done by inserting a toothpick around the edges (not in the filling); it should come out clean. If it has batter on it, give them a bit more time.
6. Make the Honey Drizzle Frosting:
While the cupcakes are baking, mix the powdered sugar with heavy cream or milk until it’s thick yet pourable, then stir in the 2 tablespoons of honey. This is going to be the yummy frosting!
7. Cool and Frost the Cupcakes:
Once the cupcakes are baked, let them cool completely in the pan. This may take about 30 minutes. After they’re cool, drizzle the honey frosting on top.
8. Add the Finishing Touch:
Drizzle a bit of extra honey over each cupcake for added sweetness, and if you like, sprinkle some coarse sugar on top for a nice crunch!
9. Time to Enjoy!
Now your cupcakes are ready to be devoured! Enjoy the delightful combination of sweet peach, creamy cheesecake, and honey in every bite. These are perfect for sharing but good luck trying not to eat them all yourself!
FAQ for Easy Peach and Honey Cheesecake Cupcakes
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw and drain them thoroughly to avoid adding extra moisture to your filling. Pat them dry with a paper towel before folding them in.
Can I Make the Cupcakes Ahead of Time?
Yes! You can bake the cupcakes up to two days in advance. Just store them in an airtight container at room temperature. Frost them the day you plan to serve for the best texture and flavor.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To maintain the texture, you can let them sit at room temperature for a bit before enjoying them.
What Can I Use Instead of Cream Cheese?
If you’re looking for a substitution, you can try using mascarpone cheese or a dairy-free alternative, such as cashew cream or a store-bought non-dairy cream cheese. Just ensure it’s creamy for the best filling consistency!
