There’s something magical about the combination of juicy peaches, rich cream cheese, and sweet honey, especially when it’s all tucked inside a soft, moist cupcake. These Honey Peach Cream Cheese Cupcakes are fluffy, moist, filled with flavor and perfect for summer gatherings, brunches, or anytime you want a delicious treat.
I first made these honey cupcakes for a summer baby shower, and they vanished before I could grab a second one. That soft cream cheese center and the drip of honey on top is absolute magic.
The best part? they are really easy to make!. Whether you’re an experienced baker or a beginner, this honey peach cream cheese cupcake recipe is straightforward, easy to follow and guaranteed to give you results that would impress your family and friends. These are the kind of easy summer cupcakes you’ll want to make all season long.
In This Post
Why You’ll Love This Honey Peach Cream Cheese Cupcakes Recipe
➤ It has a Good balance of flavors: The natural sweetness of honey and peaches pairs beautifully with tangy cream cheese frosting.
➤ The texture is Near Perfect: These cupcakes are Soft and fluffy cupcakes with a tender crumb that melts in your mouth. The fresh peaches and buttermilk keep the cupcakes soft and flavorful.
➤ It is Delicious yet Simple : The honey peach cream cupcakes looks and tastes gourmet but require only common ingredients and straight forward steps.
➤ Great for all occasions: Ideal for picnics, birthdays, baby showers , afternoon tea, or just because you deserve a treat!
Key Ingredients & Substitutions
- Peach Preserve or Fresh Peaches: Adds fruity sweetness and moisture. Sub with nectarine or apricot preserves. For fresh fruit, use ripe but firm peaches.
- Cream Cheese: Used in both the batter and frosting for a rich, tangy flavor. You can use mascarpone as a milder alternative.
- Honey: Natural sweetener that pairs beautifully with fruit. Maple syrup would also work well
- Buttermilk: Keeps cupcakes tender and moist. Sub with plain yogurt or milk + 1 tsp vinegar.
- All-Purpose Flour: For structure and texture. Substitute with a 1:1 gluten-free blend for a GF version.
- Eggs & Unsalted Butter : Eggs Help bind the mixture and provide lift. Adds richness and structure. Use vegan butter if needed.
Complete list of ingredients and quantities can be found in the recipe card below . . .
How to make Honey Peach Cream Cheese Cupcakes
1. Preheat & Prep
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
3. Cream the Wet Ingredients
In a large bowl, beat the butter and cream cheese for about 3 mins until smooth and creamy. Add The granulated sugar and continue beating until light and fluffy.
Then add the 2 large eggs one at a time mixing well and making sure the first egg is fully incorporated before adding the next egg. Then stir in the vanilla extract, honey and peach preserve (or fresh / canned peaches blended without the syrup).
4. Combine and Fold in Peaches
Now gradually add the dry ingredients ( the flour mixture earlier set aside) to the wet ingredients, buttermilk and combine until smooth.
5. Fill and Layer
Spoon about 1 tablespoon of batter into each cupcake liner. Add a dollop of peach preserves, then top with more batter until liners are about ¾ full.
6. Bake and Cool
Bake for 18 – 22 minutes, or until the tops are golden and a toothpick inserted into the cake (not the center) comes out clean.
Allow the cupcakes to cool while preparing the frosting
7. Make the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth, then gradually add the powdered sugar, ½ cup at a time, beating well after each addition until smooth and fluffy. Stir in the vanilla extract and honey and continue mixing until frosting is smooth and spreadable.
Set aside or transfer into a piping bag and put into the fridge to cool for few minutes.
8.Frost and Garnish
Pipe or spread frosting generously on cooled cupcakes. Garnish with honey-glazed peach slices, toasted pecans, or a sprinkle of citrus zest for an elegant finish.
Top with diced fresh or canned peaches. Drizzle the honey over the top.
Tips for the Perfect Cupcakes
- Use Room Temperature Ingredients. This helps everything blend smoothly and traps air for a lighter texture.
- Don’t Overmix. Stir the batter just until ingredients are combined to avoid tough cupcakes.
- Allow cupcakes to cool completely. Frosting warm cupcakes can cause the frosting to melt.
- Test for Doneness. A Toothpick should come out clean or with a few moist crumbs, not wet batter.
- Check doneness early. Gluten-free or almond flour versions may bake faster, so start testing at 15 minutes.
Quick Make Ahead Tip
Bake the honey peach cream cheese cupcakes and store unfrosted in an airtight container for up to 2 days. Frost just before serving.
Additions & Variations
- To Make it Gluten-Free: You can easily make the honey peach cream cheese cupcakes gluten free by swapping all-purpose flour for a gluten-free baking blend. Add ½ tsp xanthan gum if your blend doesn’t contain it.
- To make it Vegan: Use vegan butter, dairy-free cream cheese, and replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Fruit Alternatives: Substitute peaches with nectarines, apricots, or even berries for a twist.
- Make it Sugar-Free: Use a natural sweetener like monk fruit or erythritol in place of sugar and honey.
- Add spices: A pinch of cinnamon or nutmeg adds a cozy touch.
Quick Variation Tip
Turn the Honey Peach Cream Cheese Cupcakes into just Honey cupcakes with peaches by skipping the cream cheese filling and adding a honey glaze on top.
How to store Honey Peach Cream cupcakes
➤ Refrigerate: Store cupcakes in an airtight container in the refrigerator for up to 5 days.
➤ Freeze: They can also be frozen (without frosting or glaze) for up to 2 months. Just thaw them at room temperature before serving
Pro Tip
Add a small splash of water in the air fryer basket or oven tray and cover loosely with foil for the first few minutes if your wings seem a little dry, then uncover to crisp up at the end.
Serving Suggestion for Honey Peach Cream Cheese Cupcakes
➤ Honey peach cream cheese cupcakes go well with a glass of lemonade or iced tea.
➤ Add the cupcakes to a dessert platter with Peach Cobbler Cupcakes.
➤ Pair with fruity white wine like Riesling.
Honey Peach Cream Cheese Cupcakes
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 8 oz cream cheese
- ¼ cup honey
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup buttermilk
- ¾ cup canned peach preserve or fresh peaches blended
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Toppings (optional)
- Peach Slices fresh or canned
- A drizzle of honey
Equipment
Instructions
- Preheat & PrepPreheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the Dry IngredientsIn a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
- Cream the Wet IngredientsIn a large bowl, beat the butter and cream cheese for about 3 mins until smooth and creamy. Add The granulated sugar and continue beating until light and fluffy.Then add the 2 large eggs one at a time mixing well and making sure the first egg is fully incorporated before adding the next egg. Then stir in the vanilla extract, honey and peach preserve (or fresh / canned peaches blended without the syrup).
- Combine and Fold in PeachesNow gradually add the dry ingredients ( the flour mixture earlier set aside) to the wet ingredients, buttermilk and combine until smooth.
- Fill and LayerSpoon about 1 tablespoon of batter into each cupcake liner. Add a dollop of peach preserves, then top with more batter until liners are about ¾ full.
- Bake and CoolBake for 18 – 22 minutes, or until the tops are golden and a toothpick inserted into the cake (not the center) comes out clean. Allow the cupcakes to cool while preparing the frosting.
- Make the Cream Cheese FrostingIn a medium bowl, beat the softened cream cheese and butter together until smooth, then gradually add the powdered sugar, ½ cup at a time, beating well after each addition until smooth and fluffy. Stir in the vanilla extract and honey and continue mixing until frosting is smooth and spreadable.Set aside or transfer into a piping bag and put into the fridge to cool for few minutes.
- Frost and GarnishPipe or spread frosting generously on cooled cupcakes. Garnish with honey-glazed peach slices, toasted pecans, or a sprinkle of citrus zest for an elegant finish.Top with diced fresh or canned peaches. Drizzle the honey over the top.
Recipe Notes
Nutrition
Serving: Per Cake | Calories: 315 kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 170mg | Fibre: 0.5g | Sugar: 22g
(Nutritional values are estimates and may vary based on exact ingredients and portion sizes)
Recipe FAQs
Can I use canned or frozen peaches?
Yes! Just make sure to drain canned peaches well and pat frozen peaches dry to prevent soggy batter.
How long do the Honey Peach Cream Cheese Cupcakes last?
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
How do I prevent the frosting from melting?
Make sure cupcakes are completely cooled before frosting. Keep frosted cupcakes refrigerated until serving.
Can I freeze honey peach cream cheese cupcakes?
Yes! Freeze unfrosted honey peach cream cheese cupcakes for up to 2 months.
Related Recipes
If you loved this honey peach cream cheese cupcakes, here are a few more delicious treats to try :
- Honey Lemon Yogurt Muffins
- Cream Cheese Swirl Brownies
- Strawberry Cream Cheese Cupcakes
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