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
-
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.
