Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

I love these Honey Peach Cream Cheese Cupcakes because they’re bursting with flavor and texture. The combination of fresh peaches and honey creates a refreshing, naturally sweet base, while the creamy frosting brings a richness that perfectly complements the fruit. These cupcakes are light and moist, with just the right amount of sweetness and tang. They’re incredibly easy to make and are sure to impress guests with both their flavor and beautiful presentation!

Ingredients

For the Cupcakes:

1 3/4 cups all-purpose flour, sifted

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup honey (raw, unfiltered preferred)

1/2 cup butter, softened

1/2 cup sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup peaches, finely diced (fresh or canned)

1/2 cup milk

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup butter, softened

3 cups powdered sugar, sifted

2 tablespoons honey

1 teaspoon vanilla extract

2 tablespoons peach puree (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cupcakes:

Preheat the oven: Set 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 the flour, baking powder, and salt. Set aside.

Cream the butter, sugar, and honey: In a large bowl, cream together the softened butter, sugar, and honey using an electric mixer. Beat on medium speed for about 3-4 minutes until light and fluffy.

Add eggs and vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated. Then mix in the vanilla extract.

Add the dry ingredients and milk: Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined.

Fold in the peaches: Gently fold in the diced peaches, being careful not to overmix to keep the batter light.

Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake: Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

Beat the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add the honey and vanilla: Mix in the honey and vanilla extract, then gradually add the sifted powdered sugar. Beat until the frosting is light, fluffy, and smooth.

Add peach puree (optional): If you want an extra peachy flavor, mix in the peach puree at this stage. This will enhance the peach flavor and give the frosting a slight fruitiness.

Assembling the Cupcakes:

Frost the cooled cupcakes: Once the cupcakes have cooled completely, frost each with a generous swirl of cream cheese frosting.

Garnish: For an extra touch, you can garnish with fresh peach slices or drizzle a little more honey over the top.

Serve and enjoy: These cupcakes are best enjoyed immediately, but they can be stored in the fridge for up to 3 days.

Servings and Timing

Servings: This recipe makes 12 cupcakes.

Prep Time: 20 minutes

Cook Time: 20 minutes

Assembly Time: 20 minutes

Total Time: 40 minutes

Variations

Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cupcakes.

Vegan option: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) and use dairy-free butter and cream cheese to make these cupcakes vegan.

Add a spice: Sprinkle in some cinnamon or nutmeg into the batter for a warm, spiced twist.

More fruit: Add other fruits like berries or apples to the batter for extra flavor and texture.

Storage/Reheating

Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Reheating: To enjoy these cupcakes warm, microwave for 10-15 seconds or leave them at room temperature for a few minutes.

FAQs

Can I use canned peaches for this recipe?

Yes, canned peaches work perfectly fine. Just make sure to drain and finely dice them before adding them to the batter.

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 2 days. Just make sure to bring it to room temperature before frosting the cupcakes.

Can I freeze these cupcakes?

Yes! You can freeze the cupcakes without frosting for up to 3 months. Just allow them to cool completely, wrap them in plastic wrap, and store them in a freezer bag. Thaw at room temperature before frosting and serving.

How do I prevent the peaches from sinking to the bottom?

To prevent the peaches from sinking, toss them in a little flour before folding them into the batter. This will help them stay suspended in the batter while baking.

Can I make these cupcakes without the cream cheese frosting?

Yes, you can skip the cream cheese frosting if you prefer. These cupcakes are delicious on their own or with a simple glaze of honey or powdered sugar.

Conclusion

These Honey Peach Cream Cheese Cupcakes are the perfect balance of fruity, sweet, and creamy, with a light, moist texture and a rich, tangy frosting. Whether you’re serving them for a special occasion or enjoying them as a treat, these cupcakes are sure to be a crowd favorite. Give them a try and indulge in this deliciously sweet and fruity dessert!

Print