These Honey Peach Cream Cheese Cupcakes combine moist, tender cake infused with fresh peaches and natural honey sweetness, topped with a luscious honey cream cheese frosting. They’re a perfect balance of fruity, creamy, and subtly sweet — a delightful treat for any occasion.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1/2 cup honey
1/4 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup diced fresh or canned peaches (drained well if canned)
For the honey cream cheese frosting:
8 oz (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
3 tbsp honey (adjust to taste)
1/2 tsp vanilla extract
2–2.5 cups powdered sugar (adjust consistency)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter, honey, and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mix in the sour cream. Gradually add the dry ingredients, mixing just until combined — don’t overmix.
Gently fold in the diced peaches.
Divide the batter evenly among the muffin liners, filling each about 2/3 full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
For the frosting, beat the cream cheese and butter until smooth. Add honey, vanilla, and powdered sugar gradually, beating until creamy and spreadable. Adjust the powdered sugar to reach your preferred consistency.
Pipe or spread the frosting onto the cooled cupcakes. Optionally, garnish with a peach slice, a drizzle of honey, or a mint leaf for extra flair.
If you want to transform these into a cake instead, I can help with the baking times and pan sizes.
Servings and Timing
This recipe yields 12 cupcakes.
Prep time: 20 minutes
Bake time: 18–22 minutes
Total time: About 40–45 minutes
Variations
Swap fresh peaches with canned peaches when out of season (just be sure to drain them well).
Use Greek yogurt instead of sour cream for a tangier, lighter cupcake.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.
Substitute honey with maple syrup in the frosting for a different kind of sweetness.
For a dairy-free option, try coconut cream cheese and vegan butter alternatives.
Storage/Reheating
I store these cupcakes in an airtight container in the refrigerator for up to 3 days because of the cream cheese frosting. If I want to keep them longer, I freeze the unfrosted cupcakes for up to 2 months and frost them fresh after thawing. To serve, I bring them to room temperature or gently warm them in the microwave for about 10 seconds.
FAQs
Can I use frozen peaches instead of fresh?
Yes, but make sure to thaw and drain them very well to avoid excess moisture in the batter, which can affect texture.
How do I make sure my cupcakes stay moist?
Using sour cream or Greek yogurt helps keep them tender and moist. Also, avoid overbaking by checking with a toothpick at the minimum baking time.
Can I prepare the frosting ahead of time?
Absolutely. I usually make the frosting a day in advance and keep it covered in the fridge. Just bring it to room temperature and give it a quick whip before spreading.
What if I don’t have honey for the frosting?
You can substitute honey with maple syrup or agave nectar, but adjust the quantity to your taste since sweetness levels vary.
Can these cupcakes be made gluten-free?
Yes, by using a gluten-free all-purpose flour blend. I recommend one that includes xanthan gum for best texture.
Conclusion
I find these Honey Peach Cream Cheese Cupcakes a wonderful way to celebrate the flavors of summer or any time I crave a fruity, creamy treat. The balance between honey’s natural sweetness, juicy peaches, and tangy cream cheese frosting makes them irresistible. They’re easy to bake and customize, making them a go-to recipe for both beginners and experienced bakers alike.
Recipe:
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Honey Peach Cream Cheese Cupcakes
- Total Time: 40–45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Moist cupcakes infused with fresh peaches and natural honey, topped with creamy honey cream cheese frosting—a perfect fruity and sweet treat.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1/2 cup honey
1/4 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup diced fresh or canned peaches (drained well if canned)
For the frosting:
8 oz (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
3 tbsp honey (adjust to taste)
1/2 tsp vanilla extract
2–2.5 cups powdered sugar (adjust consistency)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, beat the softened butter, honey, and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sour cream.
- Gradually add the dry ingredients, mixing just until combined—don’t overmix.
- Gently fold in the diced peaches.
- Divide the batter evenly among the muffin liners, filling each about 2/3 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat the cream cheese and butter until smooth.
- Add honey, vanilla, and powdered sugar gradually, beating until creamy and spreadable.
- Adjust the powdered sugar to reach your preferred consistency.
- Pipe or spread the frosting onto the cooled cupcakes.
- Optionally, garnish with a peach slice, a drizzle of honey, or a mint leaf.
Notes
Use fresh or canned peaches, but drain canned peaches well to avoid excess moisture.
Frosting sweetness can be adjusted by varying honey and powdered sugar.
For dairy-free, substitute cream cheese and butter with vegan alternatives.
To keep cupcakes moist, avoid overbaking and use sour cream or Greek yogurt.
Store frosted cupcakes refrigerated for up to 3 days, or freeze unfrosted cupcakes for up to 2 months.
Frozen peaches must be thawed and drained well before use.
Frosting can be made ahead and refrigerated; bring to room temperature before use.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
