Introduction

These Honey Peach Cream Cheese Cupcakes offer a delightful blend of sweet honey, fresh peaches, and smooth cream cheese frosting. Perfect for spring or summer gatherings, they bring a fresh, fruity twist to a classic cupcake. Enjoy the tender crumb paired with a luscious, creamy topping that’s sure to impress.

Three yellow cupcakes sit on a white marbled surface, each in a white paper liner. The cupcakes have soft, light yellow bases with swirled creamy pale yellow frosting piled high on top. Each frosting swirl is smooth and thick, with a fresh green mint leaf placed on the center cupcake's frosting and a peach slice tucked behind the frosting on the two cupcakes in the background. The overall look is fresh and inviting, with soft natural light highlighting the textures of the cake and frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened (divided: 4 oz for batter, 4 oz for frosting)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup honey
1/2 cup peach puree (or 1/2 cup fresh peaches, blended)
2 cups powdered sugar (for frosting)
2 tablespoons additional honey (for frosting)
Optional: sliced peach or honey drizzle for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter and 4 ounces of cream cheese until smooth and creamy, about 2–3 minutes.
Step 4: Add the granulated sugar and beat until the mixture is light and fluffy.
Step 5: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, honey, and peach puree.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: For the frosting, beat the remaining 4 ounces of cream cheese with 2 tablespoons softened butter until smooth.
Step 10: Gradually add powdered sugar, about 1/2 cup at a time, beating until the frosting is smooth and fluffy.
Step 11: Beat in 2 tablespoons honey and 1 teaspoon vanilla extract. Add up to 2 tablespoons peach puree if you want a fruitier frosting and mix until spreadable.
Step 12: Frost the cooled cupcakes and garnish with a thin slice of fresh peach or a drizzle of honey if desired.

Tips & Variations

Use ripe, fragrant peaches for the best flavor. If fresh peaches aren’t available, canned peach puree works well as a substitute.
If the frosting feels too soft, chill it in the refrigerator for 15–30 minutes before spreading or piping.
For an added crunch, sprinkle toasted almonds or pecans on top of the frosting.
To make the cupcakes dairy-free, try substituting the cream cheese and butter with plant-based alternatives, but be aware this may alter the texture slightly.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Before serving, you can let them come to room temperature or enjoy chilled. If the frosting firms up in the fridge, a few minutes at room temperature will soften it for easier eating.

How to Serve

Three yellow cupcakes with white paper liners are shown on a white marbled surface. Each cupcake has one thick swirl of smooth, creamy, pale yellow frosting on top. The cupcake in front is slightly larger and has a small green mint leaf placed at its peak. Behind, two cupcakes each have a thin slice of orange peach anchored on the side of the frosting swirl, adding a bright color contrast. The texture of the cupcakes looks soft and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for these Honey Peach Cream Cheese Cupcakes?

Yes, frozen peaches work well. Be sure to thaw and drain them thoroughly to remove excess liquid before blending or folding into the batter. This helps prevent soggy cupcakes and maintains the right consistency.

How should I store leftover cupcakes?

Leftover cupcakes should be kept in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting and fresh peach garnish require refrigeration for freshness and safety.