The Best Honey Peach Cream Cheese Cupcakes
If you’re after a cupcake that’s fruity, sweet, and oh-so-creamy, these Honey Peach Cream Cheese Cupcakes are absolutely irresistible. Soft honey-laced cakes studded with juicy peaches, topped with a silky cream cheese frosting—perfect for summer gatherings or as a special treat.

Why You’ll Love These Cupcakes

Floral sweetness: Honey adds depth and natural flavor
Fresh peach goodness: Juicy bits in every bite
Rich frosting: Cream cheese frosting is luscious and balances the fruit
Simple to make: Basic ingredients, beginner-friendly method
Customizable: Serve with peach slices, honey drizzle, or add spices

Ingredients (Yield 12 cupcakes)

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)

Method

1. Preheat & Prep
Preheat oven to 350 °F (175 °C) and line a 12‑cup muffin tin with liners.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter, Sugar & Honey
Using a hand or stand mixer, beat butter, sugar, and honey until light and fluffy (~3–4 mins).

4. Add Eggs & Vanilla
Beat in eggs one at a time, mixing well between each. Stir in vanilla extract.

5. Combine Batter
Alternate adding dry mix and milk to batter, starting and ending with dry mix. Mix until just combined.

6. Fold in Peaches
Gently fold diced peaches into the batter—don’t overmix.

7. Fill the Liners & Bake
Scoop batter into liners, filling ⅔ full. Bake for 18–22 mins or until a toothpick comes out clean. Cool completely.

8. Make the Frosting
Beat cream cheese with butter until smooth. Add honey and vanilla, then gradually sift in powdered sugar. Beat until fluffy. Fold in peach puree if using.

9. Frost & Garnish
Once cupcakes are cooled, pipe or spread frosting on top. Garnish with peach slices or drizzle of honey.

Tips for Success

Use room-temperature ingredients for a smooth batter and frosting
Avoid overmixing to keep cupcakes tender
Drain canned peaches thoroughly to prevent excess moisture
Fresh peaches taste best—canned works in a pinch
Use a piping bag or snipped ziplock for neat frosting

Variations

Gluten‑free: Substitute with gluten-free flour blend
Vegan: Use non-dairy butter, flax or chia egg, and dairy-free cream cheese
Spiced: Add 1 tsp cinnamon or a pinch of nutmeg for a warm twist

Serving & Storage

Serve at room temperature for best flavor
Store in an airtight container in the fridge for up to 3 days
To freeze, keep cupcakes unfrosted for up to 3 months—thaw before frosting

Final Thoughts

These Honey Peach Cream Cheese Cupcakes bring together golden honey, fresh peaches, and tangy cream cheese in a delightfully elegant package. Lusciously moist with a melt-in-your-mouth frosting, they’re perfect for afternoon tea, summer picnics, or any celebration. Easy to personalize and absolutely delicious—once you make these, you’ll want them on repeat!

Honey Peach Cream Cheese Cupcakes

Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

If you’re after a cupcake that’s fruity, sweet, and oh-so-creamy, these Honey Peach Cream Cheese Cupcakes are absolutely irresistible. Soft honey-laced cakes studded with juicy peaches, topped with a silky cream cheese frosting—perfect for summer gatherings or as a special treat.

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 oven to 350 °F (175 °C) and line a 12‑cup muffin tin with liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter, Sugar & Honey: Using a hand or stand mixer, beat butter, sugar, and honey until light and fluffy (~3–4 mins).
Add Eggs & Vanilla: Beat in eggs one at a time, mixing well between each. Stir in vanilla extract.
Combine Batter: Alternate adding dry mix and milk to batter, starting and ending with dry mix. Mix until just combined.
Fold in Peaches: Gently fold diced peaches into the batter—don’t overmix.
Fill the Liners & Bake: Scoop batter into liners, filling ⅔ full. Bake for 18–22 mins or until a toothpick comes out clean. Cool completely.
Make the Frosting: Beat cream cheese with butter until smooth. Add honey and vanilla, then gradually sift in powdered sugar. Beat until fluffy. Fold in peach puree if using.
Frost & Garnish: Once cupcakes are cooled, pipe or spread frosting on top. Garnish with peach slices or drizzle of honey.

Notes

Use room-temperature ingredients for a smooth batter and frosting. Avoid overmixing to keep cupcakes tender. Drain canned peaches thoroughly to prevent excess moisture. Fresh peaches taste best—canned works in a pinch. Use a piping bag or snipped ziplock for neat frosting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American

Keywords: honey peach cupcakes, cream cheese frosting, summer dessert, peach cupcakes