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Honey Peach Cream Cheese Cupcakes

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Honey Peach Cream Cheese Cupcakes are a delightful treat that combine juicy peaches and raw honey with a light, moist cake, topped with a rich, tangy cream cheese frosting. These cupcakes are perfect for any occasion, offering a balance of sweetness, fruitiness, and creaminess in every bite.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

For Garnish:

Fresh peach slices (optional)

Extra honey for drizzling (optional)

Instructions

  1. For the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter, sugar, and honey using an electric mixer. Beat for about 3-4 minutes until light and fluffy. Add eggs and vanilla, mixing until incorporated. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Gently fold in the diced peaches. Fill the cupcake liners with the batter, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  2. For the Cream Cheese Frosting: Beat the softened cream cheese and butter together in a large bowl until smooth. Add the honey and vanilla, then gradually mix in the sifted powdered sugar. Beat until fluffy and smooth. If desired, mix in peach puree for extra flavor.
  3. Assembling the Cupcakes: Once the cupcakes have cooled, pipe or spread the cream cheese frosting onto each cupcake. Garnish with fresh peach slices and drizzle with honey, if desired. Serve immediately or store in an airtight container in the fridge for up to 3 days.

Notes

  • For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
  • Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use dairy-free butter and cream cheese for a vegan version.
  • Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist.
  • Top with fresh berries for a colorful and fruity variation.

Nutrition

Find it online: https://cheftinaskitchen.com/honey-peach-cream-cheese-cupcakes/