Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

These cupcakes are irresistibly soft and filled with fresh, juicy peaches and a hint of honey that complements the tangy cream cheese beautifully. They’re easy to make and full of flavor, striking the perfect balance between fruity and rich. Whether served plain or topped with a swirl of honey cream cheese frosting, they’re sure to be a crowd-pleaser.

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup honey

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup buttermilk (or milk with 1 teaspoon lemon juice)

• 1 cup diced fresh peaches (peeled if desired)

For the Cream Cheese Filling:

• 4 oz cream cheese, softened

• 2 tablespoons sugar

• 1 tablespoon honey

• ½ teaspoon vanilla extract

For the Optional Frosting:

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 2 tablespoons honey

• 1 ½ cups powdered sugar

• ½ teaspoon vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cream Cheese Filling:

1. Prepare the Filling: In a small bowl, mix together the softened cream cheese, sugar, honey, and vanilla extract until smooth. Set aside.

Make the Cupcake Batter:

2. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.

4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter with sugar and honey until light and fluffy.

5. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

6. Alternate Dry and Wet Ingredients: Mix in the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.

7. Fold in Peaches: Gently fold in the diced peaches.

Fill and Bake:

8. Assemble the Cupcakes: Spoon a tablespoon of batter into each cupcake liner. Add about a teaspoon of the cream cheese filling to the center of each, then top with more batter until the cups are 2/3 full.

9. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the cupcake part (not the filling) comes out clean.

10. Cool: Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Make the Frosting (Optional):

11. Beat the Frosting: In a mixing bowl, beat together the cream cheese, butter, honey, and vanilla until smooth. Gradually beat in the powdered sugar until light and fluffy.

12. Frost the Cupcakes: Once the cupcakes are fully cooled, frost with the honey cream cheese frosting using a piping bag or spatula.

Serve:

13. Garnish and Enjoy: Top with a drizzle of honey or a peach slice for a beautiful presentation and serve!

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40-45 minutes

Variations

• Spiced Version: Add a pinch of cinnamon or ginger to the batter for a warm, spiced note.

• Mini Cupcakes: Make mini cupcakes for bite-sized treats—adjust baking time to 10-12 minutes.

• No Frosting Needed: These are delicious on their own or with just a dusting of powdered sugar.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.

• Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost before serving.

• Reheating: Serve at room temperature or warm slightly for a fresh-baked taste.

FAQs

Can I use canned or frozen peaches?

Yes, just be sure to drain canned peaches well and thaw frozen peaches before using. Pat them dry to avoid adding excess moisture.

Can I skip the cream cheese filling?

Absolutely! The cupcakes are delicious even without the filling or you can double the frosting for more topping.

Can I make these gluten-free?

Yes, substitute the flour with a gluten-free 1:1 baking flour. Check that other ingredients are gluten-free as well.

Can I use mascarpone instead of cream cheese?

Yes, mascarpone cheese works well and offers a slightly richer flavor and texture.

Conclusion

Honey Peach Cream Cheese Cupcakes are a delightful blend of fruity freshness, creamy richness, and sweet honey flavor. Easy to make and beautifully unique, they’re ideal for warm-weather treats, bridal showers, or whenever you want to impress with something a little different. With their moist crumb, creamy center, and optional luscious frosting, these cupcakes are sure to steal the show!

Honey Peach Cream Cheese Cupcakes

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Honey Peach Cream Cheese Cupcakes are a sweet, fruity, and creamy treat that combines fresh peaches, smooth cream cheese, and a touch of honey in every bite. Soft and moist, with a tangy cream cheese filling and optional honey cream cheese frosting, these cupcakes are perfect for summer gatherings, brunches, or any occasion that calls for a delicious, unique dessert.

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Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup honey

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup buttermilk (or milk with 1 teaspoon lemon juice)

• 1 cup diced fresh peaches (peeled if desired)

For the Cream Cheese Filling:

• 4 oz cream cheese, softened

• 2 tablespoons sugar

• 1 tablespoon honey

• ½ teaspoon vanilla extract

For the Optional Frosting:

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 2 tablespoons honey

• 1 ½ cups powdered sugar

• ½ teaspoon vanilla extract

• Pinch of salt

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Instructions

• Make the Cream Cheese Filling:

  • In a small bowl, mix together softened cream cheese, sugar, honey, and vanilla until smooth. Set aside.

• Make the Cupcake Batter:

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

  • In a bowl, whisk together flour, baking powder, and salt.

  • In a separate large bowl, beat butter with sugar and honey until light and fluffy.

  • Add eggs, one at a time, beating after each. Mix in vanilla extract.

  • Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.

  • Gently fold in diced peaches.

• Assemble the Cupcakes:

  • Spoon a tablespoon of batter into each cupcake liner. Add about a teaspoon of the cream cheese filling in the center of each. Top with more batter until the cups are 2/3 full.

• Bake:

  • Bake for 18-22 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out clean.

  • Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

• Make the Frosting (Optional):

  • Beat cream cheese, butter, honey, and vanilla until smooth. Gradually add powdered sugar until light and fluffy.

• Frost the Cupcakes:

  • Once the cupcakes are completely cooled, frost with the honey cream cheese frosting using a piping bag or spatula.

• Serve:

  • Garnish with a drizzle of honey or a peach slice for a beautiful presentation. Enjoy!

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Notes

Spiced Version: Add a pinch of cinnamon or ginger to the batter for a warm, spiced note.Mini Cupcakes: Make mini cupcakes for bite-sized treats, adjusting baking time to 10–12 minutes.No Frosting: These cupcakes are delicious on their own or with just a dusting of powdered sugar.