Introduction

These Honey Peach Cream Cheese Cupcakes combine tender, moist cake with a sweet and tangy cream cheese frosting. Infused with natural honey and fresh peaches, they offer a delightful balance of flavors perfect for any occasion.

The image shows three cupcakes on a white plate, placed on a white marbled surface. Each cupcake has two layers: the bottom layer is a soft yellow cake with ridged edges, and the top layer is a thick swirl of creamy white frosting. On top of the frosting, there is a small pink flower with green leaves and a thin red-orange slice of fruit. A woman's hand is gently holding one cupcake. The lighting is soft, making the cupcakes look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all‑purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup honey (raw or unfiltered preferred)
½ cup butter, softened
½ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup peaches, finely diced (fresh or well-drained canned)
½ cup milk
8 oz cream cheese, softened
¼ cup butter, softened (for frosting)
3 cups powdered sugar, sifted
2 Tbsp honey (for frosting)
1 tsp vanilla extract (for frosting)
2 Tbsp peach puree (optional, for frosting)

Instructions

Step 1: Preheat oven to 350 °F (175 °C) and line a 12‑cup muffin tin with liners.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Using a hand or stand mixer, beat the butter, sugar, and honey until light and fluffy, about 3 to 4 minutes.
Step 4: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Gently fold the diced peaches into the batter, being careful not to overmix.
Step 7: Scoop the batter into the prepared liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
Step 8: To make the frosting, beat cream cheese with softened butter until smooth. Add honey and vanilla, then gradually sift in powdered sugar. Beat until fluffy. If using, fold in peach puree for extra flavor and color.
Step 9: Once cupcakes are completely cooled, pipe or spread the cream cheese frosting on top. Garnish with fresh peach slices or a drizzle of honey if desired.

Tips & Variations

Use ripe, fragrant peaches for the best flavor, or substitute with frozen peaches that have been thawed and well-drained.
For a more intense peach flavor, add peach extract or extra peach puree to the frosting.
If honey crystallizes, gently warm it to restore smoothness before using.
Try topping with chopped toasted pecans for a nutty crunch.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best flavor. The frosting may firm up when chilled—let it soften on the counter before eating.

How to Serve

The image shows three cupcakes on a white plate, placed on a white marbled surface. Each cupcake has a golden yellow base with visible ridges on the paper liner. On top, there is a smooth swirl of creamy, pale yellow frosting with a soft texture. Each frosting swirl is decorated with a small bright pink flower, a thin red-orange slice of fruit, and a small green leaf, creating a fresh and colorful look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches work well if they are well-drained to avoid excess moisture in the batter. Choose peaches packed in juice rather than syrup for less sweetness.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, the cupcakes are done. Baking times can vary slightly with oven differences.