Honey Peach Cream Cheese Cupcakes are sweet little treats that bring together the juicy flavor of fresh peaches with the smooth richness of cream cheese. Each cupcake is soft and moist, with a hint of honey that adds the perfect natural sweetness. The creamy frosting on top complements the fruity cake, making every bite a delightful mix of textures and flavors.
I love making these cupcakes when peaches are in season because the fruit really shines through, giving them a fresh and summery taste. The cream cheese frosting isn’t too heavy, so it balances nicely with the honey and peach without being too rich. I always find that these cupcakes feel special yet simple, making them great for sharing at gatherings or just enjoying with a cup of tea at home.
One of my favorite ways to serve them is chilled, right from the fridge—the cream cheese frosting firms up just enough, making each bite cool and refreshing. If you want to add a little extra touch, sprinkling a tiny pinch of cinnamon on top enhances the peach flavor beautifully. These cupcakes are like a sweet hug in dessert form, perfect for brightening any day with their warm, fruity charm.
Key Ingredients & Substitutions
Peaches: Fresh peaches bring natural juiciness and sweetness. If fresh aren’t available, use well-drained canned peaches. For a twist, try nectarines or apricots, which have a similar texture and flavor.
Honey: It adds gentle sweetness and moisture. Maple syrup works well as a substitute, offering a different but pleasant flavor. Avoid overly strong substitutes to keep the cupcake delicate.
Cream Cheese: This makes the frosting creamy and tangy. Make sure it’s softened to avoid lumps. You can swap for mascarpone or a softened vegan cream cheese if needed.
Butter: Used in both cake and frosting for richness. Use unsalted to control salt levels. For dairy-free options, try plant-based butter but expect a slight change in texture.
How Can I Keep Peaches from Sinking in the Batter?
It’s common for fruit pieces to sink to the bottom during baking. Here’s how to keep peaches evenly distributed:
- Lightly toss chopped peaches in a tablespoon of flour before folding them into the batter.
- Fold gently to avoid breaking the fruit and deflating the batter.
- Use thicker batter, not too runny – this helps suspend the fruit better.
- Fill cupcake liners about 2/3 full to allow room for rising without overflow.
These steps keep soft peaches suspended and give you a nice peach bite in every cupcake.
Equipment You’ll Need
- 12-cup cupcake pan with paper liners – I like it because it bakes cupcakes evenly and makes cleanup easy.
- Mixing bowls – handy for whisking dry ingredients and mixing wet ingredients separately.
- Electric hand or stand mixer – speeds up beating the butter and sugar to fluffy perfection.
- Rubber spatula – perfect for gently folding in peaches without knocking out air.
- Cooling rack – lets the cupcakes cool evenly so the frosting sets nicely.
- Piping bag or spatula – for spreading the frosting smoothly on each cupcake.
Flavor Variations & Add-Ins
- Swap peaches with fresh berries like blueberries or raspberries for a different burst of fruit flavor.
- Add a pinch of cinnamon or nutmeg to the batter to enhance the warm, fruity aroma.
- Use honey-lavender or honey-vanilla frosting for a unique twist on the classic frosting.
- Mix in chopped nuts, like pecans or walnuts, into the cupcake batter for added crunch and richness.
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1⅓ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup honey
- ½ cup milk
- 1 cup fresh peaches, peeled, pitted, and chopped (or canned peaches, drained well)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp honey (for drizzling)
- Coarse sugar or sanding sugar (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and around 20 minutes for cooling and frosting. In total, you should set aside about 1 hour to complete these delicious cupcakes from start to finish.
Step-by-Step Instructions:
1. Prepare and Preheat:
Preheat your oven to 350°F (175°C), and line a 12-cup cupcake pan with paper liners. This gets everything ready for baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside while you prepare the wet ingredients.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together for about 2-3 minutes until the mixture becomes light and fluffy. This makes the cupcakes nice and soft.
4. Add Eggs, Vanilla, and Honey:
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and honey for flavor and sweetness.
5. Combine Everything:
Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
6. Fold in Peaches:
Carefully fold the chopped peaches into the batter. Be gentle to keep the fruit pieces intact and the batter light.
7. Fill Cupcake Liners and Bake:
Divide the batter evenly into the lined cupcake pan, filling each liner about 2/3 full. Bake in your preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cupcakes:
Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
9. Make the Cream Cheese Frosting:
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is light and fluffy. Stir in vanilla extract to finish.
10. Frost and Decorate:
Once the cupcakes are fully cooled, frost them using a piping bag or spatula. Drizzle honey over the frosting and sprinkle with coarse or sanding sugar for a lovely sparkle and extra sweetness.
11. Serve and Enjoy:
Enjoy your Honey Peach Cream Cheese Cupcakes immediately, or refrigerate leftovers to keep the frosting fresh. These cupcakes taste wonderful chilled or at room temperature.
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before folding them into the batter. This helps prevent the cupcakes from becoming too wet.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They’ll stay good for up to 3 days. Bring them to room temperature before serving for the best flavor.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day ahead and keep them un-frosted in an airtight container. Frost them the day you plan to serve for the freshest taste and texture.
Can I Substitute the Honey in the Recipe?
Yes, maple syrup or agave nectar can be used as a substitute for honey. They will slightly change the flavor but still add the natural sweetness needed in both the batter and frosting.
