These Summer Honey Peach Cream Cheese Cupcakes are a perfect summer treat that brings together the natural sweetness of ripe peaches with the smooth, rich creaminess of honey-infused cream cheese frosting. Whether you’re hosting a party, enjoying an afternoon snack, or just craving something sweet, these cupcakes will quickly become a favorite.
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
1 cup fresh peaches, peeled and diced
For the Honey Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup powdered sugar
3 tablespoons honey
1 teaspoon vanilla extract
(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). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, then stir in vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the diced peaches.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then beat in honey and vanilla extract until fluffy.
Once cupcakes are completely cool, frost generously with honey cream cheese frosting. Optionally, garnish with thin peach slices or a drizzle of honey.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Variations
For a different flavor, you could swap out the peaches for other fresh fruits like strawberries, raspberries, or even blueberries. The honey cream cheese frosting pairs wonderfully with a variety of fruit flavors.
If you prefer a lighter frosting, you can skip the cream cheese and use whipped cream instead for a fluffier, less tangy finish.
You could add a bit of cinnamon or nutmeg to the cupcake batter to give it an extra spice kick, which pairs beautifully with the peaches.
Storage/Reheating
These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the cupcakes for up to a week. Just be sure to bring them to room temperature before serving so the frosting softens a bit.
If you want to freeze them, you can store the unfrosted cupcakes in a freezer-safe container for up to 3 months. Frost them after thawing for the best results.
FAQs
How can I make these cupcakes gluten-free?
To make these cupcakes gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. Make sure the baking powder you’re using is also gluten-free, as some brands may contain wheat starch.
Can I use canned peaches instead of fresh ones?
Fresh peaches will give the best flavor and texture in this recipe, but if you can’t find fresh peaches, canned peaches will work as a substitute. Just make sure to drain them well and pat them dry to avoid excess moisture in the batter.
How can I make the frosting less sweet?
If you find the frosting too sweet for your liking, you can reduce the amount of powdered sugar by half or use a little less honey. You could also try adding a pinch of salt to balance out the sweetness.
Can I make the frosting ahead of time?
Yes, you can make the honey cream cheese frosting ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to use, let it come to room temperature and whip it again before frosting the cupcakes.
Can I use a different type of frosting?
Yes! If you’re not a fan of cream cheese frosting, you could swap it for a honey buttercream or a simple whipped cream topping. Both would complement the peach flavor nicely.
Conclusion
These Honey Peach Cream Cheese Cupcakes are a delightful combination of light, fluffy cake and creamy, honey-infused frosting. Perfect for any summer celebration, they’re sure to impress anyone who tastes them. With a fresh peach flavor and a rich frosting, I know I’ll be making these cupcakes over and over again!
Recipe:
Print
Summer Honey Peach Cream Cheese Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Honey Peach Cream Cheese Cupcakes are a perfect summer treat that brings together the natural sweetness of ripe peaches with the smooth, rich creaminess of honey-infused cream cheese frosting.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
1 cup fresh peaches, peeled and diced
8 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup powdered sugar
3 tablespoons honey
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the diced peaches.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then beat in honey and vanilla extract until fluffy.
- Once cupcakes are completely cool, frost generously with honey cream cheese frosting. Optionally, garnish with thin peach slices or a drizzle of honey.
Notes
For a different flavor, you could swap out the peaches for other fresh fruits like strawberries, raspberries, or blueberries.
If you prefer a lighter frosting, you can skip the cream cheese and use whipped cream instead for a fluffier, less tangy finish.
Adding cinnamon or nutmeg to the cupcake batter will give it an extra spice kick that pairs beautifully with the peaches.
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
If freezing, store unfrosted cupcakes in a freezer-safe container for up to 3 months, then frost after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
