If you’re craving a dessert that combines fruity sweetness with creamy indulgence, these Honey Peach Cream Cheese Cupcakes are just what you need! The moist, tender cupcakes are infused with juicy peaches and a touch of honey, creating a delicate balance of flavors. Topped with rich cream cheese frosting, they make a perfect treat for birthdays, brunches, or a simple afternoon pick-me-up. Let’s dive into this easy, crowd-pleasing recipe that celebrates the taste of summer in every bite!
Why You Will Love Making This Recipe
- Bursting with Flavor — The combination of honey and peaches makes every bite naturally sweet and delicious.
- Simple Ingredients — You probably have most of these ingredients in your pantry already.
- Perfectly Moist Texture — The cupcakes stay soft and fluffy, thanks to the peaches’ natural juiciness.
- Crowd-Pleasing Treat — They look and taste like a bakery masterpiece but are easy to whip up at home.
- Great for Any Occasion — Whether it’s a celebration or a regular weekday, these cupcakes fit right in.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 tbsp honey
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup diced fresh peaches (or canned, drained)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Equipment Used
- Mixing bowls
- Hand or stand mixer
- Cupcake liners and muffin tin
- Cooling rack
- Piping bag (optional, for frosting)
Directions & Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a separate bowl, beat the butter, sugar, and honey until light and fluffy.
- Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine & Fold in Peaches: Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Gently fold in the diced peaches.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool Completely: Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost & Serve: Once cupcakes are completely cool, frost them with the cream cheese mixture. Decorate with peach slices or a drizzle of honey if desired!
Nutritional Information
Per serving (1 cupcake):
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 3g
- Sugar: 29g
Nutritional values may vary based on specific ingredients used.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Gluten-Free Option: Swap all-purpose flour with a gluten-free 1:1 flour blend.
- Extra Fruity: Add a handful of raspberries or blueberries to the batter for a mixed berry twist.
- Spiced Version: Add a pinch of cinnamon or nutmeg for a cozy flavor.
Frequently Asked Questions
1. Can I use frozen peaches?
Yes! Just thaw and drain them well to avoid extra moisture in the batter.
2. How should I store these cupcakes?
Store in an airtight container in the fridge for up to 3 days. Let them come to room temp before serving.
3. Can I make these ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.
Pro Tips By Elisa
- Room Temperature Ingredients: Make sure butter, eggs, and cream cheese are at room temp for smooth mixing.
- Don’t Overmix: Stir the batter just until combined to keep the cupcakes light and fluffy.
- Test for Doneness: Use a toothpick to check if the centers are baked through.
- Chill the Frosting: If the frosting feels too soft, pop it in the fridge for 10 minutes before piping.
Serving Suggestions
Pair these Honey Peach Cream Cheese Cupcakes with:
- Iced Tea or Lemonade: A refreshing drink balances the sweetness.
- Fresh Fruit Platter: Add extra peaches, berries, or melon.
- Whipped Cream: A dollop on top adds extra indulgence.
Honey Peach Cream Cheese Cupcakes
These honey peach cream cheese cupcakes are soft, fruity, and topped with a luscious cream cheese frosting. Perfect for any occasion!
Equipment
- Mixing bowls
- Hand or stand mixer
- Cupcake liners and muffin tin
- Cooling rack
- Piping bag (optional, for frosting)
Ingredients Â
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 tbsp honey
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup diced fresh peaches or canned, drained
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
InstructionsÂ
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a separate bowl, beat the butter, sugar, and honey until light and fluffy.
- Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine & Fold in Peaches: Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Gently fold in the diced peaches.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool Completely: Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost & Serve: Once cupcakes are completely cool, frost them with the cream cheese mixture. Decorate with peach slices or a drizzle of honey if desired!
Notes
Room Temperature Ingredients: Make sure butter, eggs, and cream cheese are at room temp for smooth mixing.
Don’t Overmix: Stir the batter just until combined to keep the cupcakes light and fluffy.
Test for Doneness: Use a toothpick to check if the centers are baked through.
Chill the Frosting: If the frosting feels too soft, pop it in the fridge for 10 minutes before piping.