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honey peach cream cheese cupcakes recipe

Honey Peach Cream Cheese Cupcakes

The Crispy Chef
These Honey Peach Cream Cheese Cupcakes are the perfect summer dessert! Moist vanilla cupcakes are packed with fresh peaches and topped with a luscious honey-infused cream cheese frosting. The combination of sweet peaches, tangy cream cheese, and floral honey creates an irresistible treat.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

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

To prevent peaches from sinking, cut them small and pat them dry.
Store in an airtight container in the fridge for up to 3 days.
Unfrosted cupcakes can be frozen for up to 2 months.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gCholesterol: 55mgSodium: 150mgSugar: 30g
Keyword cream cheese frosting, homemade cupcakes, honey peach dessert, peach cupcakes, summer cupcakes
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