Got fresh peaches? You’ve gotta try these honey peach cream cheese cupcakes! They’re seriously the perfect summer dessert – moist vanilla cupcakes loaded with fresh peaches, topped with a honey-infused cream cheese frosting that’ll make you close your eyes when you take that first bite. The combo of sweet peaches, tangy cream cheese and floral honey creates this incredible flavor that’s honestly hard to describe until you try it. Trust me, these aren’t your basic cupcakes. Keep reading to find out my secret for getting the perfect peach flavor in every bite.
Why You’ll Love These Honey Peach Cream Cheese Cupcakes
Making cupcakes with fresh fruit can be tricky – they often end up soggy or the fruit sinks to the bottom. This recipe solves that problem with a simple technique I learned after many failed attempts.
I first made these honey peach cream cheese cupcakes for my daughter’s birthday last summer when peaches were at their peak. Everyone kept asking for the recipe, even my mother-in-law who’s usually super critical of my baking! That’s when I knew this one was a keeper.
What’s great about these is how versatile they are. You can make them fancy for special occasions or keep them casual for everyday treats. The honey peach cream cheese combo works amazingly well with the soft cake texture, creating something that feels both familiar and special at the same time.
Ingredients You’ll Need
For the Peach Cupcakes:
- 2 cups all-purpose flour – the structure of our cupcakes, don’t substitute with cake flour here
- 1 tsp baking powder – for the perfect rise
- 1/2 tsp baking soda – works with the sour cream to create tenderness
- 1/4 tsp salt – balances sweetness
- 1/2 cup unsalted butter, room temperature – room temp is crucial for proper mixing
- 3/4 cup granulated sugar – sweetens without overpowering the peach flavor
- 1/4 cup honey – adds moisture and subtle floral notes
- 2 large eggs – provide structure and richness
- 1 tsp vanilla extract – enhances all other flavors
- 1/2 cup sour cream – creates incredibly moist cupcakes, can sub Greek yogurt
- 1 1/2 cups fresh peaches, diced small – the star ingredient (frozen works too, just thaw and drain)
For the Honey Cream Cheese Frosting:
- 8 oz cream cheese, softened – full-fat works best for texture
- 1/4 cup unsalted butter, softened – adds stability to the frosting
- 3 tbsp honey – natural sweetener that pairs perfectly with peaches
- 2 cups powdered sugar – sift first for smooth frosting
- 1 tsp vanilla extract – rounds out the flavors
- Pinch of salt – balances sweetness
Optional Garnishes:
- Fresh peach slices – for decoration
- Honey drizzle – for extra flavor and visual appeal
- Sprinkle of cinnamon – adds warmth (just a tiny bit!)
How to Make Honey Peach Cream Cheese Cupcakes
Step 1: Prep Everything
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Dice peaches into small pieces (about 1/4 inch). If they’re very juicy, place them on paper towels and gently pat dry – this prevents soggy cupcakes.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 2: Make the Cupcake Batter
- In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes. Don’t rush this step – it incorporates air for fluffy cupcakes.
- Add honey and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the flour mixture, alternating with sour cream (start and end with flour). Mix just until combined – overmixing makes tough cupcakes.
- Gently fold in the diced peaches by hand. The batter will be thick – that’s normal!
Step 3: Bake the Cupcakes
- Fill each cupcake liner about 2/3 full. An ice cream scoop works perfectly for this.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean with just a few crumbs.
- You’ll know they’re done when the tops spring back when lightly pressed.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Honey Cream Cheese Frosting
- Beat softened cream cheese and butter until smooth and fluffy, about 2 minutes.
- Add honey and vanilla, beat until well combined.
- Gradually add powdered sugar and salt, beating on low speed until incorporated.
- Increase to medium-high speed and beat for another 2 minutes until light and fluffy.
- If frosting seems too soft, refrigerate for 15-20 minutes before piping.
Step 5: Decorate the Cupcakes
- Once cupcakes are completely cool, pipe or spread the frosting on top.
- If desired, garnish with a small slice of fresh peach and a drizzle of honey.
- For an extra touch, add a tiny sprinkle of cinnamon on top.
Delicious Variations of Honey Peach Cream Cheese Cupcakes
1. Brown Butter Honey Peach Cupcakes
Brown the butter before using it in the batter for a nutty, caramelized flavor that elevates the honey and peaches. This complex flavor makes these taste super gourmet.
2. Honey Peach Cream Cheese Cupcakes with Cinnamon Streusel
Add a cinnamon streusel layer before baking for a coffee-cake inspired twist. The textural contrast makes these irresistible for breakfast or dessert.
3. Gluten-Free Honey Peach Cream Cheese Cupcakes
Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Add 1/4 tsp xanthan gum if your blend doesn’t include it already for the perfect texture.
4. Old Fashioned Honey Peach Cream Cheese Cupcakes
Add 1/4 tsp each of nutmeg and allspice to the batter for a nostalgic flavor that tastes like grandma’s kitchen. Top with a sprinkle of turbinado sugar for extra charm.
5. Vegan Honey Peach Cupcakes
Use plant-based butter, flax eggs, vegan sour cream, and agave instead of honey. For the frosting, use vegan cream cheese and butter alternatives with agave nectar.
6. Peaches and Cream Cheese Cupcakes with Almond
Add 1/2 tsp almond extract to the batter and sprinkle with sliced almonds before baking. The almond flavor pairs beautifully with peaches for a sophisticated flavor combo.
Honey Peach Cream Cheese Cupcakes
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Ice cream scoop
- Wire rack
Ingredients
For the Peach Cupcakes:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups fresh peaches diced small
For the Honey Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 3 tbsp honey
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnishes:
- Fresh peach slices
- Honey drizzle
- Sprinkle of cinnamon
Instructions
Preheat and Prep:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Dice peaches into small pieces and pat dry if very juicy.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Make the Batter:
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Mix in honey.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract.
- Gradually add the flour mixture, alternating with sour cream. Mix until just combined.
- Fold in diced peaches gently.
Bake the Cupcakes:
- Fill each cupcake liner about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- Beat softened cream cheese and butter until smooth.
- Add honey and vanilla, mixing well.
- Gradually add powdered sugar and salt, beating until fluffy.
- If needed, chill for 15-20 minutes before piping.
Decorate the Cupcakes:
- Pipe or spread frosting onto cooled cupcakes.
- Garnish with a peach slice, honey drizzle, and a sprinkle of cinnamon if desired.
Notes
Nutrition
Frequently Asked Questions
Can I use canned peaches for honey peach cream cheese cupcakes?
Yes, you can use canned peaches, but drain them very well and pat dry with paper towels. Fresh peaches give the best flavor, but canned work great when peaches aren’t in season. Just reduce the sugar by 2 tablespoons since canned peaches are sweeter.
How do I store these peach cream cheese cupcakes?
Because of the cream cheese frosting, store these cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 20 minutes before serving for the best flavor and texture. The cupcakes without frosting can be stored at room temperature for up to 2 days.
Can I make these honey peach cupcakes ahead of time?
Absolutely! You can make the cupcakes a day ahead and store unfrosted in an airtight container. The frosting can also be made a day ahead and refrigerated. Bring the frosting to room temperature and beat briefly before using. Assemble just before serving for the freshest result.
Why did my peaches sink to the bottom of the cupcakes?
This happens when peach pieces are too large or too wet. Make sure to cut peaches into small pieces (1/4 inch or smaller) and pat them dry with paper towels. Tossing the peach pieces in 1 tablespoon of the flour mixture before folding them in also helps prevent sinking.
Can I freeze honey peach cream cheese cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. The frosting can be frozen separately. Thaw cupcakes at room temperature and frosting in the refrigerator before assembling. The texture of the frosting might change slightly, so beat it again before using.
Can I make these into mini cupcakes instead?
Sure! This recipe yields about 36-40 mini cupcakes. Reduce baking time to 10-12 minutes and check early. They’re perfect for parties or when you want just a small sweet treat.
What’s the best way to ripen peaches quickly for this recipe?
Place unripe peaches in a paper bag with a banana at room temperature. The banana releases ethylene gas which speeds up ripening. Check daily – they should be ready in 1-2 days. For the best honey peach cream cheese cupcakes, you want peaches that yield slightly to pressure but aren’t mushy.
My Final Thoughts on These Honey Peach Cupcakes
There’s something almost magical about biting into these honey peach cream cheese cupcakes on a warm summer day. The way the sweet peaches mingle with the tangy cream cheese and floral honey takes me back to summers at my grandparents’ farm where we’d pick peaches right off the tree.
What I love most about this recipe is that it celebrates the natural flavors without being overly complicated. You can taste the peaches in every bite, enhanced by just the right amount of honey and vanilla. It’s that balance between simplicity and special touches that makes these cupcakes shine.
Whether you’re making these for a special occasion or just because peaches are in season, I hope these honey peach cream cheese cupcakes bring you as much joy as they’ve brought to my family. Make them your own, experiment with the variations, and enjoy the process of creating something delicious from scratch.
Looking for more delicious treats? Check out my Marshmallow Buttercream, Nutella Cupcakes, Mini Cheesecake, or Chocolate Gravy Recipe.
1 thought on “Honey Peach Cream Cheese Cupcakes”