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Honey peach cream cheese cupcakes topped with peach slices
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Honey Peach Cream Cheese Cupcakes

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Yield : 11
Calories: 279 kcal

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

  • 12-cup muffin tin
  • Cupcake liners
  • Electric mixer or Stand mixer
  • Mixing bowls
  • Rubber spatula and Cooling rack

Instructions

  • Preheat & Prep
    Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • Mix the Dry Ingredients
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Recipe Notes

➤ Use ripe but firm peaches: Overripe peaches can make the batter too wet, while under ripe peaches lack sweetness.
➤ Use an ice cream scoop or piping bag to fill the liners evenly and cleanly.
➤ Chill the frosting slightly before piping if it feels too soft.
➤ Avoid overfilling the liners; ¾ full is ideal to prevent overflow.
➤ If using fresh peaches, blend them until smooth or chop finely to avoid dense pockets.
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