Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

Honey Peach Cream Cheese Cupcakes are a luscious summer-inspired treat combining the natural sweetness of ripe peaches with the creamy richness of a tangy cream cheese filling. Light, moist, and topped with a hint of honey glaze, these cupcakes are perfect for brunches, tea parties, or a refreshing dessert on warm days.

ingredients

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

all-purpose flourgranulated sugarunsalted buttereggsvanilla extractbaking powderbaking sodasaltbuttermilkhoneyfresh peaches (peeled and diced)cream cheeseconfectioners’ sugarlemon juice

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, followed by the vanilla extract, and mix until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients.

Fold in the diced peaches gently.

Fill each cupcake liner about 2/3 full with batter.

In another bowl, mix the cream cheese, confectioners’ sugar, lemon juice, and a touch of honey until smooth.

Spoon a small dollop of the cream cheese mixture into the center of each cupcake.

Bake for 18–22 minutes or until a toothpick inserted near the edge comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Drizzle with a bit of warm honey before serving for added sweetness and shine.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18–22 minutes
Cooling and glazing time: 20 minutes
Total time: 1 hour

Variations

Use nectarines or apricots in place of peaches for a different fruit flavor.
Add a sprinkle of cinnamon or nutmeg to the batter for a spiced version.
Top with whipped cream or mascarpone instead of honey glaze.
Mix chopped pecans into the batter for added texture.

storage/reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Let them come to room temperature before serving.
To reheat, warm in the microwave for about 10 seconds.
Freeze (without honey glaze) for up to 1 month; thaw in the fridge overnight before serving.

FAQs

Can I use canned peaches?

Yes, just make sure they are well-drained and patted dry before dicing.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Do the cupcakes need to be refrigerated?

Yes, due to the cream cheese filling, refrigeration is recommended.

Can I skip the cream cheese filling?

You can, but it adds a delicious creamy contrast to the sweet peach flavor.

Can I use frozen peaches?

Yes, thaw and drain them well before using.

Can I make mini cupcakes?

Absolutely—just reduce baking time to about 12–15 minutes.

Can I add honey to the batter?

Yes, reduce the sugar slightly if you add more honey for balance.

How do I prevent the peaches from sinking?

Toss diced peaches in a bit of flour before folding them into the batter.

Do I need to peel the peaches?

Peeling is recommended for smoother texture, but not required.

Can I make them dairy-free?

Substitute with plant-based butter, dairy-free cream cheese, and almond milk or oat milk.

Conclusion

Honey Peach Cream Cheese Cupcakes are a tender, fruity indulgence that balances juicy summer peaches with a smooth, tangy center. Whether you’re serving them at a garden party or savoring them on a cozy afternoon, these cupcakes offer a delightful harmony of flavor and texture in every bite.

Print