If you’re on the hunt for an utterly dreamy summer dessert, look no further than these Honey Peach Cream Cheese Cupcakes. They capture everything we love about the season—juicy ripe peaches, luscious cream cheese frosting sweetened with honey, and a moist, tender crumb that’s pure comfort. Each bite melds creamy richness with bright fruit and a soft honeyed finish, making these cupcakes irresistible for picnics, birthdays, or a simple treat for yourself.

Honey Peach Cream Cheese Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Honey Peach Cream Cheese Cupcakes is how just a handful of everyday ingredients blend into something so packed with flavor and texture. Every element here has a role, working together to provide the light cake, fresh peachy bursts, and that cloud of tangy-sweet frosting on top.

All-purpose flour: Gives the cupcakes their soft yet sturdy structure and keeps them deliciously fluffy.
Baking powder & baking soda: A dynamic duo for lift—helping your cupcakes rise perfectly and achieve that light crumb.
Salt: Just a pinch sharpens all the sweet flavors and rounds out the taste.
Unsalted butter (softened): Adds richness and a tender mouthfeel, plus the perfect base for creaming with sweeteners.
Honey: The star sweetener, giving a mellow, floral sweetness and a beautiful golden hue.
Granulated sugar: Balances the honey, boosting moisture and a pleasant, even sweetness.
Large eggs: Essential for structure and silky texture; make sure they’re at room temperature for best mixing.
Vanilla extract: Adds warmth and depth, complementing the honey and peach flavors.
Buttermilk: The not-so-secret secret to ultra-soft, snackable cupcakes with subtle tang.
Fresh peaches (peeled and finely chopped): The main event—sweet, juicy, and bright, they turn every crumb into summer.
Cream cheese (softened): The hero of frosting, for ultra-creamy, tangy topping that marries perfectly with honey and peaches.
More unsalted butter for frosting: Adds fluffiness and a slightly savory backbone to the sweet frosting.
More honey (for frosting): For doubling down on the gentle, natural sweetness that sets these cupcakes apart.
Powdered sugar: Whips the frosting up into a dreamy, spreadable cloud.

How to Make Honey Peach Cream Cheese Cupcakes

Step 1: Prepare the Pan and Preheat

Start by preheating your oven to 350°F (175°C) so it’s ready for action. Line a 12-cup muffin tin with muffin liners—this keeps cleanup easy and ensures each Honey Peach Cream Cheese Cupcake pops out perfectly shaped.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only combines everything evenly but also helps prevent any lumps, so your cupcakes turn out smooth and tender.

Step 3: Cream Butter, Honey, and Sugar

In a large mixing bowl, beat the softened butter with the honey and granulated sugar until the mixture is light, fluffy, and almost mousse-like. This step traps air in the batter, making your cupcakes beautifully soft with every bite.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing until each is fully incorporated, then blend in the vanilla extract. This extra mixing step makes sure the batter stays emulsified and ultra-smooth.

Step 5: Alternate Dry Ingredients and Buttermilk

Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the dry mix. Mixing gently and not overworking the batter here keeps everything moist and light while pulling it all together.

Step 6: Fold in Peaches

Gently fold the chopped peaches into the batter using a spatula. The goal is even distribution so you get sweet peachy flavor in every single bite of your Honey Peach Cream Cheese Cupcakes—no overmixing, so the fruit stays intact and the batter doesn’t toughen.

Step 7: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Transfer your pan to the oven and bake for 18–22 minutes. Check with a toothpick—it should come out clean or with a crumb or two attached when they’re perfect.

Step 8: Cool Completely

Let the cupcakes cool in their pan for 5 minutes, then transfer to a wire rack to cool completely. This helps preserve their shape and avoids sogginess at the bottom.

Step 9: Make the Cream Cheese Honey Frosting

Beat the cream cheese and softened butter together until smooth and creamy. Add the honey and vanilla extract, then gradually whip in the powdered sugar until the frosting is fluffy and light—a dreamy finishing touch for your Honey Peach Cream Cheese Cupcakes.

Step 10: Frost and Garnish

Once the cupcakes are completely cooled, swirl the cream cheese frosting generously on top. For a finishing flourish, crown each with a thin slice of peach or an extra drizzle of honey for that irresistible bakery look.

How to Serve Honey Peach Cream Cheese Cupcakes

Garnishes

Garnish tops each cupcake with a sliver of fresh peach for visual pop and a hit of juicy sweetness. An extra honey drizzle catches the light and turns simple Honey Peach Cream Cheese Cupcakes into a show-stopping centerpiece. Even a light sprinkle of cinnamon dust or colorful edible flowers can bring the vibe up a notch for special occasions.

Side Dishes

Pair your cupcakes with small bowls of vanilla bean ice cream, fresh peach slices, or a delicate fruit salad to round out a summer dessert plate. Even a chilled glass of iced tea or sparkling lemonade will enhance the fresh, sunny flavors of your Honey Peach Cream Cheese Cupcakes.

Creative Ways to Present

For parties or picnics, try displaying your cupcakes on a tiered cake stand for a bakery-like effect. Or pop each cupcake into a mason jar with a little cube of fresh peach—perfect for grab-and-go treats! For a rustic touch, line a tray with parchment and nestle in your decorated cupcakes alongside fresh herbs or edible flowers.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Peach Cream Cheese Cupcakes can be kept in an airtight container in the refrigerator for up to three days. The moist cake and creamy frosting will still taste fabulous, though let them come up to room temperature for the dreamiest flavor and texture before serving.

Freezing

If you want to make a batch ahead, freeze the (unfrosted) cupcakes tightly wrapped for up to two months. When ready to serve, defrost at room temperature, whip up your frosting fresh, and decorate as desired for cupcakes that taste like you just baked them.

Reheating

If your refrigerated cupcakes feel a bit firm, let them sit at room temperature for 30 minutes. Avoid microwaving frosted cupcakes, as the cream cheese topping can melt—gentle patience is all you need for the best results.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! Just drain canned peaches well and pat them dry before chopping, or thaw and drain frozen peaches thoroughly. Too much extra liquid can make your Honey Peach Cream Cheese Cupcakes soggy, so less moisture is key.

Can I make these gluten free?

Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. The cupcakes will still be moist, sweet, and full of peachy flavor; just check your blend contains xanthan gum for best results.

Can I make the frosting ahead of time?

Definitely! Cream cheese frosting holds up very well. Just store it in an airtight container in the fridge for up to three days, then bring it to room temperature and re-whip lightly before frosting your Honey Peach Cream Cheese Cupcakes.

What’s the best way to peel peaches quickly?

To peel peaches easily, score a small X at the bottom, dip in boiling water for 30 seconds, then transfer to ice water. The skins slip off in seconds for quick, fuss-free prep.

How do I avoid overmixing the batter?

Mix the ingredients until just combined—once the flour disappears into the batter, stop stirring. Folding in the peaches gently at the end helps preserve the soft crumb of your Honey Peach Cream Cheese Cupcakes.

Final Thoughts

There’s something truly magical about Honey Peach Cream Cheese Cupcakes—each bite brings a burst of summer, melting honey, and cream cheese sweetness that’s hard to resist. Whether you’re sharing with friends or treating yourself, these cupcakes will become a sunny-day staple. Don’t wait for a special occasion to bake up a batch; you’ll be glad you did!

Honey Peach Cream Cheese Cupcakes Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of juicy peaches and sweet honey with these Honey Peach Cream Cheese Cupcakes. These moist cupcakes are topped with a luscious cream cheese frosting that perfectly complements the fruity flavors.

Ingredients

Scale

Cupcake Batter:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1/3 cup honey
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup fresh peaches (peeled and finely chopped)

Cream Cheese Frosting:

8 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1/4 cup honey
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Prepare the batter: Whisk together the dry ingredients in a medium bowl. In a separate bowl, cream butter, honey, and sugar. Add eggs and vanilla. Alternate adding dry ingredients and buttermilk. Fold in peaches.
Bake: Divide batter into cupcake liners and bake for 18–22 minutes. Cool on a wire rack.
Make the frosting: Beat cream cheese and butter until smooth. Add honey, vanilla, and powdered sugar until fluffy.
Frost cupcakes: Once cooled, frost the cupcakes and garnish with peach slices or honey.