These honey peach cream cheese cupcakes are soft, fruity, and filled with the perfect balance of sweetness and tang. With juicy peaches folded into a tender cupcake base and a luscious honey cream cheese frosting on top, I find these treats just as beautiful as they are delicious. They’re ideal for summer parties, brunches, or whenever I’m craving a light and flavorful dessert.
Why I Love This Recipe
I love how the natural sweetness of ripe peaches pairs so perfectly with the rich, slightly tangy cream cheese frosting. The honey adds a floral depth that makes each bite feel special. These cupcakes are moist, light, and refreshing—not too heavy, and just the right amount of sweet. I also love that I can use fresh or canned peaches depending on the season, so I can enjoy them all year round.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter
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Granulated sugar
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Eggs
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Vanilla extract
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Honey
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Sour cream or Greek yogurt
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Fresh or canned peaches (diced and drained if using canned)
For the honey cream cheese frosting:
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Cream cheese (softened)
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Unsalted butter (softened)
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Powdered sugar
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Honey
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Vanilla extract
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 one bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In a separate bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
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I add the honey, vanilla, and sour cream, mixing until smooth.
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I gently stir in the dry ingredients, then fold in the diced peaches.
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I fill the cupcake liners about ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean.
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I let the cupcakes cool completely before frosting.
To make the frosting:
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I beat the cream cheese and butter together until smooth.
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I add the honey and vanilla, then gradually mix in the powdered sugar until the frosting is fluffy and pipeable.
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I frost the cooled cupcakes and top with a peach slice or drizzle of honey if I want a pretty finish.
Servings and timing
This recipe makes about 12 cupcakes. It takes 20 minutes to prep, 20 minutes to bake, and 10 minutes to frost—ready in about 50 minutes.
Variations
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I sometimes add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
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For a more intense peach flavor, I stir a bit of peach jam into the frosting.
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I top with chopped pecans or almonds for added texture.
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I swap honey for maple syrup in the frosting when I want a different twist.
storage/reheating
I store the cupcakes in an airtight container in the fridge for up to 3 days. Before serving, I let them sit at room temperature for 15–20 minutes for the frosting to soften. I don’t recommend reheating them—these are best enjoyed chilled or at room temp.
FAQs
Can I use canned peaches instead of fresh?
Yes, I use canned peaches when fresh aren’t available—just make sure to drain and pat them dry before dicing.
Can I make the cupcakes ahead of time?
I bake the cupcakes a day ahead and store them unfrosted, then frost them just before serving for the freshest texture.
What’s the best honey to use?
I like using a mild, floral honey like clover or wildflower—it blends well without overpowering the frosting.
Can I freeze these cupcakes?
Yes, I freeze the unfrosted cupcakes for up to a month. I thaw and frost them when I’m ready to serve.
How do I make the frosting stiffer for piping?
I add more powdered sugar a little at a time until the frosting holds its shape well for piping.
Conclusion
These honey peach cream cheese cupcakes are everything I love in a dessert—moist, fruity, and beautifully frosted with a rich yet delicate topping. They feel fancy but are super easy to make, and they always bring a burst of summer flavor to any occasion. Once I bake a batch, I can’t wait to share them.
Print
Honey Peach Cream Cheese Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Peach Cream Cheese Cupcakes are soft, fruity, and topped with a luscious honey cream cheese frosting. Made with fresh or canned peaches and a moist cupcake base, they’re the perfect summer dessert for brunches, parties, or anytime you crave something light, sweet, and beautifully tangy. A simple, elegant treat bursting with peachy goodness.
Ingredients
- For the cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp honey
- ½ cup sour cream or Greek yogurt
- 1 cup diced fresh or canned peaches (drained and patted dry if canned)
- For the honey cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½–3 cups powdered sugar (adjust for consistency)
- 3 tbsp honey
- 1 tsp vanilla extract
Instructions
To make the cupcakes:
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add honey, vanilla, and sour cream; mix until smooth.
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Gradually stir in dry ingredients until just combined.
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Fold in diced peaches.
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Fill cupcake liners ¾ full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool completely before frosting.
To make the frosting:
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Beat cream cheese and butter together until smooth.
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Add honey and vanilla, then gradually mix in powdered sugar until light, fluffy, and pipeable.
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Frost cooled cupcakes and garnish with a peach slice or honey drizzle if desired.
Notes
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
- Stir peach jam into the frosting for extra peach flavor.
- Top with chopped pecans or almonds for added texture.
- Use maple syrup in place of honey for a flavor variation.
- Store frosted cupcakes in the fridge; bring to room temp before serving.
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