Why You’ll Love This Recipe
Honey Peach Cream Cheese Cupcakes are the perfect blend of summer sweetness and creamy indulgence. Fluffy vanilla cupcakes are filled with diced peaches, swirled with tangy cream cheese, and drizzled with golden honey for a dessert that’s both elegant and comforting. Every bite is light, moist, and bursting with peach flavor.
What I love most about this recipe is how beautifully the honey complements the natural sweetness of the peaches. I once added a touch of cinnamon to the batter, and it brought a cozy warmth that made these cupcakes even more irresistible. Whether served at a brunch, baby shower, or summer picnic, these cupcakes are guaranteed to impress.
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Honey Peach Cream Cheese Cupcakes
- Total Time: 45 mins
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Honey Peach Cream Cheese Cupcakes are moist, fruity, and irresistibly creamy treats made with a soft honey-infused cupcake base, a swirl of sweet peach filling, and a luscious cream cheese frosting. Perfect for summer parties or when you’re craving something light yet indulgent.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 cup fresh peaches, finely diced (or canned, drained)
- 4 oz cream cheese, softened
- 2 tbsp honey (for filling swirl)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed for consistency)
- Extra diced peaches or peach slices, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter, sugar, and honey together until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
- Mix in sour cream and milk until combined. Gradually add the dry ingredients and mix until just incorporated.
- Fold in diced peaches gently.
- Fill cupcake liners about 2/3 full. Drop a small spoonful of the cream cheese-honey mixture (cream cheese + 2 tbsp honey) into the center of each and swirl lightly with a toothpick.
- Bake for 18–20 minutes, or until a toothpick inserted near the center comes out clean. Cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth and creamy. Add powdered sugar gradually, then honey, vanilla, and enough cream for desired consistency.
- Pipe or spread frosting onto cooled cupcakes and top with fresh peach slices or diced peaches.
Notes
- Use ripe, juicy peaches for the best flavor, or substitute with canned peaches if out of season.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
- Add a drizzle of extra honey over the frosting for a beautiful finish.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Gives the cupcakes their structure and tender crumb.
Baking powder and baking soda
Ensure the cupcakes rise perfectly light and fluffy.
Salt
Balances the sweetness and enhances flavor.
Butter
Adds richness and a soft, moist texture.
Sugar
Sweetens the batter and helps create a tender crumb.
Eggs
Bind the batter and provide structure.
Vanilla extract
Adds warmth and aromatic depth.
Buttermilk (or milk with lemon juice)
Keeps the cupcakes moist and soft.
Fresh peaches
Diced and folded into the batter for juicy bursts of fruit.
Cream cheese
Adds a creamy, tangy contrast that pairs perfectly with the peaches.
Honey
Used both in the batter and as a drizzle for natural sweetness.
Cinnamon (optional)
Adds a warm spice note that complements the fruit beautifully.
Directions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and honey.
Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mixture. Gently fold in the diced peaches.
For the cream cheese swirl, beat softened cream cheese with a bit of sugar and honey until smooth. Drop a teaspoon of cream cheese mixture onto each cupcake and swirl gently with a toothpick.
Fill cupcake liners about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Drizzle with extra honey before serving for a glossy, sweet finish.
Equipment needed
- Muffin tin and cupcake liners
- Mixing bowls
- Hand or stand mixer
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Servings and timing
This recipe makes 12 cupcakes. Preparation takes 20 minutes, baking requires about 20 minutes, and cooling adds 15 minutes. Total time: approximately 55 minutes.
Storage/reheating
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. They can also be frozen (without honey drizzle) for up to 2 months; thaw and drizzle with fresh honey before serving.
Variations and Customizations
Peach Cobbler Cupcakes
Top with a crumbly streusel before baking for a cobbler-inspired twist.
Peach Bourbon Cupcakes
Add a splash of bourbon to the batter for a sophisticated flavor.
Honey Lavender Cupcakes
Infuse the honey with dried lavender for a floral note.
Peach Cream Cheese Frosting
Frost with whipped cream cheese frosting blended with pureed peaches.
Spiced Peach Cupcakes
Add nutmeg and ginger for a warm, autumnal flavor.
Grilled Peach Topping
Top each cupcake with a caramelized grilled peach slice.
Peach Almond Cupcakes
Add almond extract and garnish with toasted almonds.
Mini Cupcakes
Bake in a mini muffin pan for bite-sized treats (10–12 minutes).
Peach Mango Combo
Mix diced mango with peaches for tropical sweetness.
Ricotta Peach Cupcakes
Substitute part of the butter with ricotta for extra moisture.
FAQs
Can I use canned or frozen peaches?
Yes, just drain canned peaches well or thaw and pat dry frozen ones.
Can I skip the cream cheese swirl?
You can, but it adds delicious tang and moisture to the cupcakes.
Do I have to peel the peaches?
Not necessarily, but peeling gives a smoother texture.
Can I make these ahead of time?
Yes, they stay moist for several days when refrigerated.
Can I frost these cupcakes?
Yes, top with cream cheese or honey butter frosting for extra richness.
What honey works best?
Mild varieties like clover or wildflower honey complement peaches beautifully.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I know when the cupcakes are done?
They should spring back lightly when touched and pass the toothpick test.
Can I use nectarines instead of peaches?
Absolutely—they work perfectly and don’t need peeling.
How do I make them extra moist?
Don’t overmix the batter and use buttermilk or sour cream for added moisture.
Conclusion
Honey Peach Cream Cheese Cupcakes are a delightful celebration of fresh fruit, creamy texture, and natural sweetness. With juicy peaches, tangy cream cheese, and a golden drizzle of honey, these cupcakes capture the essence of summer in every bite. Whether served at a party or enjoyed with afternoon tea, they’re as beautiful as they are delicious—a true treat for any occasion.
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