Honey Peach Cream Cheese Cupcakes Recipe

If you’re looking for a show-stopping treat that tastes like summer in every bite, Honey Peach Cream Cheese Cupcakes are about to become your new obsession. These cupcakes are loaded with juicy peaches and sweet honey, crowned with a dreamy cream cheese frosting, and finished with a touch of fresh fruit on top. Whether you’re baking for a picnic, party, or just because you want to make an ordinary day special, this recipe brings together everything we love about peaches, honey, and cupcakes into one irresistible dessert.

Honey Peach Cream Cheese Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Making Honey Peach Cream Cheese Cupcakes is delightfully simple, thanks to a handful of essential ingredients that each play a starring role. From the tender cupcake base to the creamy frosting and juicy toppings, every element is thoughtfully chosen to amplify flavor, moisture, and that perfect summery look.

  • All-purpose flour: This forms the foundation of the cupcakes, giving them structure while keeping them soft and light.
  • Baking powder: The leavening agent that ensures a fluffy, tender crumb every time.
  • Salt: Just a pinch balances sweetness and sharpens all the other flavors.
  • Unsalted butter (softened): Adds rich flavor and moisture, creating a melt-in-your-mouth texture.
  • Granulated sugar: Sweetens the cupcakes and helps with browning for that gorgeous golden color.
  • Honey: The star sweetener that pairs beautifully with peaches, adding floral notes throughout both the batter and frosting.
  • Eggs: Bind the ingredients together and provide structure for a perfect rise.
  • Vanilla extract: Boosts the overall flavor and complements both honey and peaches.
  • Whole milk: Adds moisture and tenderness, ensuring the cupcakes stay soft even after baking.
  • Fresh or canned peaches (finely diced): Bring bursts of juicy fruit flavor and a pop of color in every bite.
  • Cream cheese (softened): The base of the luscious frosting, providing tang and creaminess.
  • Powdered sugar: Sweetens and thickens the frosting for that perfect swirl.
  • Peach slices or diced peaches (for topping): Give each cupcake a beautiful, fresh finish.
  • Honey drizzle (optional): Amp up the honey flavor and make your cupcakes look irresistible!

How to Make Honey Peach Cream Cheese Cupcakes

Step 1: Prepare Your Cupcake Tin and Oven

First things first: preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. This little bit of prep work ensures your cupcakes bake evenly and release easily when they’re done. Trust me, nothing’s worse than losing half your cupcake to the pan!

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. Combining the dry ingredients separately helps distribute the leavening and salt, so you don’t end up with any uneven bites later on.

Step 3: Cream the Butter, Sugar, and Honey

In a large bowl, beat the softened butter with the granulated sugar and honey until the mixture is light and fluffy. This step is key for airy, tender cupcakes, so don’t rush it—give it a good 2-3 minutes with your mixer!

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the vanilla extract. This not only helps with structure but also infuses the batter with extra flavor.

Step 5: Alternate Dry Ingredients and Milk

With the mixer on low, add half the dry ingredients to the wet mixture, then pour in half the milk. Repeat with the remaining flour mixture and milk, mixing just until combined. Overmixing can make the cupcakes dense, so stop as soon as you don’t see any dry streaks.

Step 6: Fold in the Peaches

Gently fold in the finely diced peaches with a spatula. You want those peachy bits evenly distributed without crushing them, so take your time and use a gentle hand.

Step 7: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. The wait is the hardest part—but so worth it!

Step 8: Make the Cream Cheese Frosting

While the cupcakes cool, beat together the softened cream cheese and butter until smooth and creamy. Add honey and vanilla, then gradually add powdered sugar until your frosting is thick, spreadable, and sweet enough for you. If you like a tangier frosting, use a little less sugar; for a thicker, sweeter swirl, add the full amount.

Step 9: Frost and Decorate

Once the cupcakes are completely cool, generously frost each one with the cream cheese mixture. Top with a small peach slice or a spoonful of diced peaches, and drizzle lightly with honey for that bakery-style finish. Now, stand back and admire your masterpiece!

How to Serve Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes Recipe - Recipe Image

Garnishes

For maximum wow-factor, crown each Honey Peach Cream Cheese Cupcake with a fresh peach slice or a scattering of diced peaches right before serving. A delicate drizzle of honey takes the look and flavor up a notch, making these cupcakes totally irresistible and picture-perfect for any occasion.

Side Dishes

Pairing these cupcakes with a simple fruit salad, a glass of iced tea, or even a scoop of vanilla ice cream makes for a dreamy summer dessert plate. They’re also fantastic with a creamy latte or a sparkling glass of Prosecco if you’re feeling fancy.

Creative Ways to Present

Arrange the cupcakes on a rustic wooden board for a farmhouse-style vibe, or display them on a tiered stand for a tea party feel. For a fun twist, try serving mini versions in shot glasses with a spoonful of extra diced peaches and honey on the side—guaranteed to impress at any gathering!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Honey Peach Cream Cheese Cupcakes in an airtight container in the refrigerator. Because of the cream cheese frosting, it’s best to store them chilled, where they’ll stay fresh and moist for up to 3 days.

Freezing

If you want to save some for later, you can freeze unfrosted cupcakes for up to two months. Just wrap them individually in plastic wrap, then pop them in a freezer bag. Thaw at room temperature and frost fresh for best results. While you can freeze frosted cupcakes, the texture of the frosting may change slightly as it thaws.

Reheating

If you’d like to enjoy your cupcakes slightly warm, let them come to room temperature, then microwave for just 5-10 seconds (without the frosting) to bring back a just-baked feel. Add the frosting and toppings after reheating for the best texture and flavor.

FAQs

Can I use frozen peaches in this recipe?

Absolutely! Just make sure to thaw and drain them well before dicing and adding to your batter. This keeps the cupcakes from getting soggy and ensures you still get those lovely bursts of peach in every bite.

Is there a way to make these cupcakes gluten-free?

You can substitute a good-quality 1:1 gluten-free baking flour for the all-purpose flour. The texture may be slightly different, but the flavor and moistness will still shine through.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container at room temperature. Frost them just before serving for the freshest taste and best appearance.

What if I don’t have honey—can I use something else?

If you’re in a pinch, you can swap in maple syrup or agave nectar. Keep in mind that honey adds a unique flavor that pairs beautifully with peaches, so the taste will be slightly different but still delicious.

How do I get smooth, fluffy cream cheese frosting?

Make sure your cream cheese and butter are both at room temperature before mixing. Beat them together until completely smooth before adding the honey and powdered sugar. If your frosting feels too soft, pop it in the fridge for 10-15 minutes to firm up before piping or spreading.

Final Thoughts

I can’t wait for you to try these Honey Peach Cream Cheese Cupcakes for yourself! They’re the perfect blend of sweet, fruity, and creamy, and every bite feels like a little taste of summer. Whether you’re sharing with friends or savoring one all to yourself, this recipe is sure to bring smiles all around. Happy baking!

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Honey Peach Cream Cheese Cupcakes Recipe

Honey Peach Cream Cheese Cupcakes Recipe


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4.6 from 12 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Honey Peach Cream Cheese Cupcakes are a delightful summer dessert featuring moist, tender cupcakes studded with fresh peaches, sweetened with honey, and topped with a rich cream cheese frosting drizzled with honey and peach slices for a fresh finish.


Ingredients

Scale

Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 3/4 cup finely diced fresh or canned peaches, drained

Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup honey
  • 22 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Topping:

  • Small peach slices or diced peaches
  • Honey drizzle (optional)


Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, setting this mixture aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and honey together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, making sure each egg is fully incorporated before adding the next; then add vanilla extract and mix well.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two batches, alternating with the whole milk; mix gently until just combined to prevent overmixing and maintain cupcake tenderness.
  6. Fold in Peaches: Carefully fold the diced peaches into the batter using a spatula to evenly distribute the fruit without breaking it down.
  7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
  8. Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Cool: Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  10. Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Add honey and vanilla extract, then gradually beat in powdered sugar until the frosting reaches your desired consistency.
  11. Frost Cupcakes: Once cooled, frost each cupcake generously with the cream cheese frosting.
  12. Add Toppings: Top each cupcake with a small slice of peach or a spoonful of diced peaches. Drizzle lightly with honey just before serving for added sweetness and presentation.

Notes

  • You can substitute nectarines for peaches or use frozen peaches that have been thawed and well-drained.
  • For an extra layer of warm flavor, consider adding a pinch of cinnamon to the cupcake batter or the frosting.
  • Ensure peaches are finely diced so they incorporate smoothly into the batter without sinking.
  • Use room temperature ingredients for better mixing and cupcake texture.
  • Store cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 330
  • Sugar: 28g
  • Sodium: 160mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

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