If there’s one dessert that perfectly captures the warmth of summer and the comfort of home baking, it’s Honey Peach Cream Cheese Cupcakes. Picture golden, tender cupcakes swirled with sweet, juicy peaches and a hint of honey, all topped with a dreamy honey cream cheese frosting. These cupcakes are an absolute treat for peach lovers and anyone who swoons for a blend of creamy, tangy, and fruity flavors in each bite. Whether you’re baking for a picnic, a party, or just a sweet pick-me-up, Honey Peach Cream Cheese Cupcakes are sure to win hearts and disappear fast!
Ingredients You’ll Need
These cupcakes come together with pantry staples and a few fresh ingredients, each one playing a key role in building that irresistible flavor and moist, fluffy texture. Don’t skip any step, because every component adds something special to these Honey Peach Cream Cheese Cupcakes!
- All-purpose flour: The sturdy base for your cupcakes, giving them a soft yet structured crumb.
- Baking powder: This ensures your cupcakes rise beautifully and stay light.
- Salt: Just a pinch brings balance and enhances all the other flavors.
- Unsalted butter (softened): Adds richness and moisture to both the cupcakes and the frosting.
- Granulated sugar: Sweetens the cupcakes and helps create that delicate, tender crumb.
- Eggs: These bind everything together and add a bit of lift for a fluffier cupcake.
- Vanilla extract: Lends a subtle warmth that ties the honey and peach flavors together.
- Honey: The star! Adds natural sweetness and beautiful floral notes throughout the batter and frosting.
- Buttermilk: Makes the cupcakes ultra moist and tender, with a slight tang for balance.
- Fresh peaches (peeled and finely diced): Juicy bursts of fruit in every bite—use ripe, fragrant peaches for the best results.
- Cream cheese (softened): The foundation of the frosting, giving it that irresistible creamy tang.
- Powdered sugar: Sweetens and thickens the frosting for a cloudlike finish.
How to Make Honey Peach Cream Cheese Cupcakes
Step 1: Prep Your Pan and Ingredients
Before you dive in, set your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. This little bit of prep guarantees easy removal and picture-perfect cupcakes every time. Meanwhile, peel and finely dice your peaches so they’re ready to fold into the batter.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. Mixing these first ensures the baking powder is evenly distributed, so your Honey Peach Cream Cheese Cupcakes rise to their full, fluffy potential.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step builds the airy structure of your cupcakes and gives them that tender crumb.
Step 4: Add Eggs, Vanilla, and Honey
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and honey, letting those sweet and floral notes blend right into the batter.
Step 5: Combine Wet and Dry Ingredients
Now, alternate adding the dry ingredients and buttermilk to your wet mixture, starting and ending with the flour. Add the flour in three parts, mixing gently and scraping the bowl as needed. This keeps your cupcakes soft and prevents over-mixing.
Step 6: Fold in the Peaches
Gently fold in the finely diced peaches using a spatula. This ensures you get little pockets of juicy fruit in every cupcake, without crushing the peaches or overworking the batter.
Step 7: Fill and Bake
Divide the batter evenly among the liners, filling each about three-quarters full. Pop the tray in the oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick comes out clean or with a few moist crumbs. Let cool in the pan for five minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Honey Cream Cheese Frosting
Once the cupcakes are cool, beat together the softened cream cheese and butter until smooth and creamy. Add the honey, vanilla, and powdered sugar, then beat until the frosting is fluffy and luscious. Frost the cupcakes as desired—swirls, dollops, or even a rustic swoop, whatever your heart desires!
How to Serve Honey Peach Cream Cheese Cupcakes
Garnishes
For a final flourish, top each cupcake with a thin slice of fresh peach or a delicate drizzle of honey. A sprinkle of finely chopped pistachios or edible flowers can also add a lovely pop of color and a touch of elegance. These little touches make your Honey Peach Cream Cheese Cupcakes look as dreamy as they taste.
Side Dishes
Pair these cupcakes with a light fruit salad, a scoop of vanilla bean ice cream, or even a refreshing iced tea. Their soft, honeyed sweetness goes beautifully alongside seasonal berries or a tangy yogurt parfait for a truly summery dessert spread.
Creative Ways to Present
Serve your Honey Peach Cream Cheese Cupcakes on a tiered cake stand for a party-ready display, or nestle them in a rustic basket lined with a colorful tea towel for a picnic vibe. For special occasions, try mini cupcakes or top each with a candied peach slice for a fancy twist.
Make Ahead and Storage
Storing Leftovers
If you have any Honey Peach Cream Cheese Cupcakes left (and that’s a big “if”!), store them in an airtight container in the refrigerator for up to three days. The frosting stays fresh and creamy, and the cupcake base remains moist thanks to the peaches and honey.
Freezing
You can freeze unfrosted cupcakes for up to two months. Once completely cool, wrap each cupcake tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature, then frost just before serving for a just-baked taste.
Reheating
If your cupcakes are a bit chilled from the fridge, let them sit at room temperature for about 30 minutes before serving. This brings back the soft texture and lets the honey and peach flavors shine. Avoid microwaving, as it can melt the frosting.
FAQs
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches in a pinch. Just drain them very well, pat dry, and dice. Fresh peaches give the brightest flavor, but canned work nicely when peaches aren’t in season.
How do I make these cupcakes gluten-free?
Swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend. Double-check your other ingredients for hidden gluten, and you’ll have delicious gluten-free Honey Peach Cream Cheese Cupcakes.
Can I make the frosting ahead of time?
Absolutely! The honey cream cheese frosting can be made up to two days in advance. Store it tightly covered in the fridge, and let it soften at room temperature before spreading on your cupcakes.
What’s the best way to peel peaches?
For easy peeling, score a small “X” on the bottom of each peach and dunk them in boiling water for 30 seconds, then into ice water. The skins should slip right off!
Can I make mini cupcakes with this recipe?
Definitely! Divide the batter among mini cupcake liners and bake for about 10–12 minutes, checking for doneness with a toothpick. They’re adorable for parties or gifting!
Final Thoughts
There’s something truly magical about the blend of ripe peaches, sweet honey, and tangy cream cheese—all beautifully wrapped up in cupcake form. If you’re looking for a show-stopping summer dessert that’s as fun to make as it is to eat, Honey Peach Cream Cheese Cupcakes are the answer. Give them a try and share the love (and a cupcake or two) with someone special!
Print
Honey Peach Cream Cheese Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Honey Peach Cream Cheese Cupcakes, perfectly moist cupcakes bursting with fresh peach flavor and topped with a smooth, honey-sweetened cream cheese frosting. Ideal for summer dessert or any occasion, these American-style baked treats combine the natural sweetness of peaches with a luscious creamy topping for an irresistible dessert experience.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅓ cup honey
- ½ cup buttermilk
- 1 cup fresh peaches (peeled and finely diced)
For the cream cheese frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ¼ cup honey
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients evenly.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and honey to flavor the batter.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture to maintain batter consistency. Gently fold in the finely diced fresh peaches to distribute evenly without overmixing.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare cream cheese frosting: Beat together the softened cream cheese and butter until completely smooth. Add honey, vanilla extract, and powdered sugar, then continue beating until the frosting is light and fluffy.
- Frost cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting using a spatula or piping bag.
- Optional decoration: For extra flair, top with thin slices of fresh peach or drizzle with a little honey before serving.
Notes
- For additional decoration and enhanced flavor, garnish cupcakes with thin peach slices or a honey drizzle before serving.
- Cupcakes can be prepared a day ahead and stored in the refrigerator; bring to room temperature prior to serving to enjoy optimal texture and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 27g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
