Honey Peach Cream Cheese Cupcakes are soft, sweet, and filled with juicy peach flavor wrapped in a luscious cream cheese swirl. With a hint of honey in the batter and a rich, tangy topping, these cupcakes taste like summer in every bite. They’re easy to make and even easier to fall in love with.
Why You’ll Love This Recipe
I love how these cupcakes combine warm, buttery cake with bright peach chunks and a smooth cream cheese topping. The honey adds just the right amount of floral sweetness, and the cream cheese gives them a bit of richness without being too heavy. They’re perfect for gatherings, brunches, or whenever I want something a little special that still feels homemade and comforting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the cupcakes:
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
honey
eggs
vanilla extract
milk
fresh or canned peaches, diced and drained
for the cream cheese topping:
cream cheese, softened
sugar
vanilla extract
egg yolk
optional garnish:
extra peach slices
drizzle of honey
dusting of powdered sugar
directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In a separate bowl, I cream the butter, sugar, and honey together until light and fluffy. I beat in the eggs one at a time, then add vanilla.
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I mix in the dry ingredients alternately with the milk until just combined.
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I fold in the diced peaches gently, then divide the batter evenly among the cupcake liners.
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For the topping, I beat together the cream cheese, sugar, vanilla, and egg yolk until smooth.
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I spoon about a teaspoon of the cream cheese mixture on top of each cupcake and swirl gently with a toothpick.
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I bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
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I let them cool before topping with a peach slice or drizzle of honey, if desired.
Servings and timing
This recipe makes 12 cupcakes. Prep time is about 15 minutes, and bake time is 20–22 minutes.
Variations
Sometimes I add a dash of cinnamon to the batter for a spiced version, or a bit of almond extract to enhance the fruit flavor. I’ve also tried using nectarines or apricots when peaches aren’t available. For extra indulgence, I top them with whipped cream or a honey glaze.
storage/reheating
I store these cupcakes in the fridge (because of the cream cheese topping) for up to 4 days. I let them sit at room temperature for 10–15 minutes before serving so the texture softens. They don’t need reheating, but they’re delicious slightly warm, too.
FAQs
Can I use canned or frozen peaches?
Yes, I use either one when fresh peaches aren’t in season. I just make sure to drain canned peaches well or thaw and pat dry frozen ones to avoid excess moisture.
Can I skip the cream cheese topping?
Yes, I’ve made them without it, and they’re still great. The cupcakes are sweet and fruity on their own, but the cream cheese adds that rich, tangy layer.
Can I freeze these cupcakes?
Yes, I freeze them without any toppings or garnishes. I wrap them tightly and freeze for up to 2 months, then thaw overnight in the fridge.
What’s the best way to swirl the cream cheese?
I spoon a bit on top and gently swirl it in with a toothpick or skewer—just a couple of figure-eights does the trick.
Can I make these into a cake instead of cupcakes?
Yes, I’ve poured the batter into an 8-inch square pan and baked for about 30–35 minutes. It turns into a soft, rustic snack cake.
Conclusion
Honey Peach Cream Cheese Cupcakes are a sweet, summery treat that combines soft cake, juicy peaches, and creamy topping into one perfect bite. They’re easy to whip up, beautiful to serve, and packed with real fruit and flavor. Whether I’m baking for a gathering or just treating myself, these cupcakes always feel like a little moment of sunshine.
Print
Honey Peach Cream Cheese Cupcakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Peach Cream Cheese Cupcakes are soft, fruity, and filled with juicy peach flavor, swirled with a creamy, tangy cream cheese topping. Made with honey, fresh or canned peaches, and a buttery vanilla base, these peach cupcakes are the perfect summer dessert for brunches, parties, or a sweet snack.
Ingredients
- For the cupcakes:
- 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 milk
- 1 cup diced peaches (fresh, canned, or frozen and thawed)
- For the cream cheese topping:
- 6 oz cream cheese, softened
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
- Optional garnish:
- Extra peach slices
- Drizzle of honey
- Powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, whisk flour, baking powder, and salt.
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In a separate bowl, cream butter, sugar, and honey until light and fluffy. Add eggs one at a time, then mix in vanilla.
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Mix dry ingredients into wet, alternating with milk, until just combined. Fold in diced peaches.
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Divide batter evenly among cupcake liners.
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In a small bowl, mix cream cheese, sugar, vanilla, and egg yolk until smooth. Spoon about 1 tsp on top of each cupcake and swirl gently with a toothpick.
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Bake for 20–22 minutes, until a toothpick comes out clean.
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Cool completely, then top with peach slices or a honey drizzle if desired.
Notes
- Add cinnamon or almond extract to enhance the flavor.
- Use nectarines or apricots if peaches aren’t available.
- For extra indulgence, top with whipped cream or a honey glaze.
- Cupcakes can also be made as a cake in an 8-inch pan (bake 30–35 min).
- Let chilled cupcakes sit at room temp before serving for best texture.
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