Honey Peach Cream Cheese Cupcakes Recipe
Delight in these Honey Peach Cream Cheese Cupcakes, featuring moist and tender cupcakes infused with natural honey and fresh diced peaches, topped with a luscious cream cheese frosting subtly sweetened with honey and enhanced with a touch of peach puree for extra flavor and color.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cupcakes:
- 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
For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 3 cups powdered sugar, sifted
- 2 Tbsp honey
- 1 tsp vanilla extract
- 2 Tbsp peach puree (optional, for extra peach flavor/tint)
Instructions
- Preheat & Prep: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture.
- Cream Butter, Sugar & Honey: Using a hand or stand mixer, beat the softened butter, granulated sugar, and honey together until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for fragrance.
- Combine Batter: Alternate adding the dry ingredient mixture and milk to the wet batter, beginning and ending with the dry ingredients. Mix gently until just combined to prevent overworking the batter.
- Fold in Peaches: Carefully fold the finely diced peaches into the batter to evenly distribute without overmixing.
- Fill the Liners & Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth. Add the honey and vanilla extract, then gradually add the sifted powdered sugar while continuing to beat until the frosting is fluffy. Fold in the optional peach puree for enhanced peach flavor and color.
- Frost & Garnish: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting on top. Garnish with fresh peach slices or a drizzle of honey for a beautiful finishing touch.
Notes
- Use raw or unfiltered honey for best flavor and natural sweetness.
- Be sure the peaches are finely diced and well-drained if using canned peaches to avoid excess moisture in the batter.
- For a dairy-free option, substitute cream cheese and butter with vegan alternatives.
- The frosting can be tinted naturally using the optional peach puree or food coloring if desired.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Keywords: Honey peach cupcakes, cream cheese frosting, peach dessert, honey sweetened cake, easy cupcakes, summer fruit cupcakes
