Introduction

These Honey Peach Cream Cheese Cupcakes combine the natural sweetness of honey and fresh peaches with a rich, creamy frosting. Perfect for summer gatherings or a delightful treat any time of year, they’re moist, flavorful, and easy to make.

The image shows a close-up of a single cupcake with a light golden-yellow base in a white paper liner. On top is a thick, tall swirl of smooth white frosting, creamy and textured, with soft peaks. The cupcake is placed on a wooden surface with a white marbled texture background softly blurred, and there are faint shapes of other cupcakes and a peach in the background out of focus, adding depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter, honey, and sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Gently fold in the finely diced peaches to the batter.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
Step 9: For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Step 10: Add the honey and vanilla extract, then gradually beat in the sifted powdered sugar until the frosting is fluffy.
Step 11: (Optional) Mix in the peach puree for extra peach flavor.
Step 12: Frost the cooled cupcakes evenly and garnish with fresh peach slices or a drizzle of honey if desired.

Tips & Variations

Use fresh, ripe peaches for the best flavor, or canned peaches drained well if fresh are not available.
For a dairy-free option, substitute butter with coconut oil and use a vegan cream cheese alternative.
Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced note.
Instead of peach puree, try stirring in a little lemon zest for a bright twist in the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Allow them to come to room temperature before serving, or enjoy chilled. For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.

How to Serve

A single vanilla cupcake with a light golden yellow base in a white paper liner, topped with a large swirl of creamy white frosting that has a smooth, fluffy texture, sitting on a white marbled surface with a blurred background showing hints of other cupcakes and soft orange shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches but make sure to thaw and drain them well to avoid excess moisture in the batter.

How do I prevent the frosting from being too runny?

Ensure your cream cheese and butter are properly softened but not melted, and gradually add powdered sugar until you reach the desired consistency. Chilling the frosting briefly can also help it firm up.