These Honey Peach Cream Cheese Cupcakes are a sweet and fluffy treat that brings together the juicy, fragrant flavor of fresh peaches and the creamy smoothness of a honey-infused cream cheese frosting. The cupcakes themselves are soft and tender, making every bite a delightful mix of light cake and rich topping. It’s like a little taste of summer, perfect any time you want something cheerful and comforting.
I love making these cupcakes when peaches are in season because their natural sweetness shines through so beautifully. The honey in the frosting adds just enough extra warmth without overpowering the peaches. One tip I have is to use ripe peaches to get that perfect juicy bite—if your peaches are a little firm, you can gently soften them in a bit of warm honey before adding them to the cupcakes or topping them on. It really brings the flavors together.
These cupcakes are a favorite at family gatherings and weekend get-togethers. I like to serve them with a cold glass of milk or a light cup of tea. Sometimes I’ll even add a little sprinkle of cinnamon or a tiny drizzle of honey on top for extra flavor. They’re easy to share and tend to disappear fast because who can resist a cupcake that tastes like a fresh peach pie with creamy frosting? I hope you enjoy making and eating these as much as I do!
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches give the cupcakes juicy sweetness and tender texture. If peaches aren’t in season, canned peaches (drained) or frozen peaches (thawed) work great too. Just chop finely to mix in easily.
Butter & Cream Cheese: Both should be softened for easy mixing and better texture. You can use salted butter and reduce added salt slightly, or try a dairy-free butter and cream cheese for a dairy-free version.
Honey: Honey adds natural sweetness and flavor to the frosting. If you prefer, pure maple syrup or agave nectar can be swapped here. Just adjust the amount slightly, as they vary in sweetness and thickness.
Milk: Whole milk keeps the cupcakes moist. You can substitute with any plant-based milk like almond, oat, or soy for a dairy-free option.
Powdered Sugar: This sweetens and thickens the frosting. Sifting helps avoid lumps. For less sweetness, reduce the sugar a little or add more cream cheese for tang.
How Do I Get a Creamy, Stable Cream Cheese Frosting?
Cream cheese frosting can be tricky—it needs to be smooth but not too soft so it holds its shape. Here’s my approach:
- Start with cream cheese and butter at room temperature to avoid lumps.
- Beat them well on medium speed until creamy—about 2-3 minutes.
- Add vanilla and honey, then gradually add powdered sugar while mixing on low to avoid a sugar cloud.
- Stop mixing once smooth and fluffy. Overmixing can make it too soft.
- If frosting feels too soft, chill for 15-20 minutes before piping.
This method gives you a frosting that’s silky and easy to pipe, but firm enough to hold those lovely swoops and peaks!
Equipment You’ll Need
- muffin tin and cupcake liners – I find these make cleanup easier and help keep the cupcakes perfectly shaped.
- Mixing bowls – choose a large one for creaming the butter and sugar and a medium one for the dry ingredients.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Rubber spatula – great for folding in peaches and scraping batter from bowls.
- Toothpick or cake tester – to check if cupcakes are baked through.
- Piping bag (optional) – for neatly decorating with frosting, but you can also use a butter knife.
Flavor Variations & Add-Ins
- Spiced Cupcakes: Add a pinch of cinnamon or nutmeg to the batter for a cozy twist that pairs well with peaches.
- Different Fruits: Swap peaches with berries, cherries, or sliced apples for varied flavors and colors.
- Alternative Frostings: Use whipped cream or Greek yogurt frosting for a lighter topping, or add a splash of bourbon or vanilla extract to the cream cheese.
- Crunchy Topping: Sprinkle chopped nuts or granola on top before baking or decorating for added texture.
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh peaches, peeled and finely chopped or pureed
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
- 2 tbsp honey
For Topping:
- Additional honey to drizzle
- Turbinado sugar or sanding sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and frosting, around 20 minutes for baking, plus 30 minutes for cooling. In total, plan for roughly 1 hour from start to enjoying your cupcakes.
Step-by-Step Instructions:
1. Prepare the Oven and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
2. Make the Cupcake Batter:
In a large bowl, use a hand or stand mixer to cream the softened butter with granulated sugar until the mixture looks light and fluffy—about 3 to 4 minutes. Beat in the eggs one at a time, mixing well after each. Stir in vanilla extract.
Next, add the flour mixture and milk alternately, starting and ending with the flour. Mix just until everything is combined—don’t overmix. Gently fold in the peaches to keep the batter light.
3. Bake the Cupcakes:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the cupcakes on a wire rack to cool completely before frosting.
4. Make the Cream Cheese Frosting:
In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and honey, mixing until blended. Gradually add sifted powdered sugar, mixing on low speed until the frosting is smooth and fluffy.
5. Frost and Decorate:
Once cupcakes have fully cooled, use a piping bag or a knife to spread the cream cheese frosting on top. Drizzle with a little extra honey and sprinkle turbinado or sanding sugar for a pretty sparkle and crunchy touch.
6. Serve and Store:
Enjoy your delicious Honey Peach Cream Cheese Cupcakes! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen peaches completely and drain any excess liquid before chopping or pureeing. This helps prevent extra moisture in the batter.
How Can I Make These Cupcakes Dairy-Free?
Swap the butter, cream cheese, and milk with dairy-free alternatives like vegan butter, dairy-free cream cheese, and plant-based milk such as almond or oat milk. The texture might be slightly different but still delicious!
Can I Prepare the Frosting Ahead of Time?
Absolutely! You can make the cream cheese frosting a day ahead and store it tightly covered in the fridge. Before frosting, bring it back to room temperature and give it a quick whip to restore the creamy texture.
What’s the Best Way to Store Leftover Cupcakes?
Keep leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
