I absolutely love a sweet treat, and when peaches and honey are in season, it’s a perfect time for baking. Today, I’m sharing two fantastic recipes for creamy peach and honey desserts that I know you’ll enjoy making at home.
These recipes focus on simple steps and delicious outcomes, making them great for any home baker. Get ready to bake some delightful cupcakes and cheesecake bites!
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Sweet Creamy Honey Peach Cream Cheese Cupcakes
If you love the taste of fresh peaches and sweet honey, you’re in for a treat with these cupcakes. They bring together a light cream cheese batter with ripe fruit for a truly wonderful dessert.
Key Ingredients & Helpful Tips
- Ripe Peaches: Use ripe, juicy peaches for the best taste in these creamy cupcakes. If fresh aren’t available, well-drained canned peaches work too.
- Cream Cheese Temp: Always use room temperature cream cheese for a smooth batter without lumps. This makes mixing much easier.
- Quality Honey: The type of honey you use truly affects the overall taste of these peach and honey cupcakes. Choose one you love!
What You Need for Cream Cheese Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- Pinch of salt
- 1 large egg
- 1/4 cup milk
- 1/4 cup melted butter
- 4 oz cream cheese, softened
- 1/4 cup honey
- 1 large peach, diced
⏱️ Time: 35 mins🍽️ Yields: 12 cupcakes
How to Make Creamy Peach & Honey Cupcakes
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined.
Step 2: Mix Wet and Creamy Parts
In a separate large bowl, beat the softened cream cheese with both granulated and brown sugars until the mixture is smooth and light. Add the egg, milk, melted butter, and honey, mixing well until all the wet ingredients are combined evenly.
Step 3: Combine and Bake the Cupcakes
Gently fold the dry ingredients into the wet cream cheese mixture until they are just combined, being careful not to overmix. Stir in the diced peaches. Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
📝 Final Note on Storage
Let these peach cream cheese cupcakes cool completely before adding any frosting or serving. Store them in an airtight container at room temperature for up to 3 days to keep them fresh.
Easy Creamy Peach and Honey Cheesecake Cupcakes
These individual cheesecake cupcakes are so simple to make and packed with delicious peach and honey tastes. They offer a wonderfully creamy texture that everyone will love to eat.
Key Ingredients & Cheesecake Tips
- Graham Cracker Base: Make sure your graham cracker crumbs are finely crushed for a smooth and even crust. A little melted butter helps it hold shape.
- Gentle Mixing: When you’re making the cheesecake batter, mix just until the ingredients are combined. Overmixing can add too much air, which can cause cracks in your finished cheesecake.
- Chilling Time: Don’t skip the chilling step! It’s very important for these creamy peach cheesecake cupcakes to set up and achieve their best texture.
What You Need for Peach & Honey Cheesecake
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp honey
- 1/2 cup diced peaches (fresh or frozen, thawed)
⏱️ Time: 45 mins (includes chilling)🍽️ Yields: 10 cheesecake bites
How to Make Creamy Peach Cheesecake Cupcakes
Step 1: Prepare the Crumb Crust
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix the graham cracker crumbs with the melted butter. Press about a tablespoon of this mixture firmly into the bottom of each liner to form the cheesecake crust.
Step 2: Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and free of lumps. Beat in the egg and vanilla extract. Add the sour cream and honey, mixing until they are just combined. Gently fold in the diced peaches.
Step 3: Bake and Chill Your Cheesecakes
Spoon the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 20-25 minutes, or until the centers of the cheesecakes are almost set but still a little soft in the middle. Let them cool completely on a wire rack, then chill in the refrigerator for at least 2 hours before serving.
📝 Final Note on Serving
Chilling these peach and honey cheesecake cupcakes is very important for them to set up perfectly. You can top them with a little extra honey or fresh peach slices right before you serve them for an extra touch.
