These Honey Peach Cream Cheese Cupcakes are a delightful blend of soft, honey-sweetened cake and luscious cream cheese frosting with a hint of peach. Bursting with the natural sweetness of fruit and a creamy texture, these cupcakes are perfect for summer parties, elegant gatherings, or a simple dessert indulgence.
Why You’ll Love This Recipe
Combines fruity freshness with rich creaminess
Uses real peaches and honey for natural sweetness
Moist, tender cupcakes with a velvety frosting
Beautiful presentation with minimal effort
Great for birthdays, showers, and seasonal celebrations
Customizable with simple garnishes or variations
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
8 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup honey
½ cup canned peach puree (or fresh peaches blended)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons honey
½ teaspoon vanilla extract
2 tablespoons peach puree (optional, for flavor and color)
For Garnish:
Peach slices (fresh or canned)
A drizzle of honey (optional)
Directions
Prepare the Cupcakes:
Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2–3 minutes.
Add the granulated sugar and continue beating until light and fluffy.
Beat in the eggs one at a time, mixing well after each. Stir in vanilla extract, honey, and peach puree.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a mixing bowl, beat cream cheese and butter until smooth.
Gradually add powdered sugar and beat until fluffy.
Add honey, vanilla extract, and peach puree (if using), and beat until fully incorporated.
Frost the cooled cupcakes generously.
Garnish and Serve:
Top each cupcake with a slice of peach and a light drizzle of honey, if desired.
Servings and timing
Servings: 12 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
Peach Chunks: Fold in small peach pieces into the batter for added texture.
Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for a warm spice profile.
Gluten-Free Option: Use a gluten-free all-purpose flour blend.
Lighter Frosting: Swap part of the cream cheese with Greek yogurt for a tangier, lighter topping.
Mini Cupcakes: Make mini versions by adjusting baking time to 10–12 minutes.
storage/reheating
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best flavor and texture. Unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before frosting.
FAQs
Can I use fresh peaches instead of canned?
Yes, simply peel and blend ripe peaches into a smooth puree to use in place of canned.
How do I keep the cupcakes moist?
Avoid overbaking, and make sure to measure your flour accurately to prevent a dry texture.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted. Frost just before serving.
Is the peach puree necessary for the frosting?
It’s optional, but it enhances both flavor and color. The frosting is delicious without it as well.
What kind of honey should I use?
Any mild-flavored honey works well. Avoid strongly flavored or overly dark varieties as they can overpower the peach.
Can I make this into a cake instead of cupcakes?
Yes, bake the batter in an 8-inch round cake pan. Adjust the baking time to 30–35 minutes.
How should I store leftovers?
Keep them in the refrigerator in an airtight container for best freshness. Bring to room temperature before serving.
Can I use low-fat cream cheese?
You can, but the frosting may be softer and less rich. Full-fat cream cheese gives the best results.
Can I pipe the frosting?
Yes, this frosting is thick enough for piping, especially if chilled slightly before use.
What’s the best way to puree peaches?
Blend peeled and pitted peaches in a food processor or blender until smooth. Strain if you prefer a finer texture.
Conclusion
Honey Peach Cream Cheese Cupcakes offer a sweet and fruity indulgence that combines the richness of cream cheese with the summery flavor of peaches and honey. Whether served at a special event or as an everyday treat, these cupcakes are sure to impress with their elegant taste and irresistible texture.
Honey Peach Cream Cheese Cupcakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Peach Cream Cheese Cupcakes are a delightful blend of creamy, fruity sweetness perfect for any occasion. Featuring a moist peach-infused cupcake base and a luscious honey cream cheese frosting, these peach cupcakes are a summer dessert favorite that’s easy to make and bursting with flavo
Ingredients
For the Cupcakes:
-
1 1/2 cups all-purpose flour
-
1 1/2 teaspoons baking powder
-
1/4 teaspoon salt
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1/2 cup unsalted butter, softened
-
8 oz cream cheese, softened
-
3/4 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/2 cup honey
-
1/2 cup canned peach puree (or fresh peaches blended)
For the Cream Cheese Frosting:
-
8 oz cream cheese, softened
-
1/4 cup unsalted butter, softened
-
2 cups powdered sugar
-
2 tablespoons honey
-
1/2 teaspoon vanilla extract
-
2 tablespoons peach puree (optional, for flavor and color)
For Garnish:
-
Peach slices (fresh or canned)
-
A drizzle of honey (optional)
Instructions
-
Prepare the Cupcakes:
-
Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
-
In a medium bowl, whisk together flour, baking powder, and salt.
-
In a large bowl, beat butter and cream cheese until smooth and creamy (2-3 minutes).
-
Add sugar; beat until light and fluffy.
-
Mix in eggs one at a time, then add vanilla, honey, and peach puree.
-
Gradually mix in dry ingredients until just combined.
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Divide batter among liners, filling ⅔ full.
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Bake 18-22 minutes or until a toothpick comes out clean.
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Cool in tin 5 minutes, then transfer to a wire rack.
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Prepare the Frosting:
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Beat cream cheese and butter until smooth.
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Add powdered sugar, honey, vanilla, and peach puree (if using); mix until fluffy.
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Frost cooled cupcakes.
-
-
Garnish:
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Top with peach slices and a drizzle of honey if desired.
-
Notes
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For a stronger peach flavor, use fresh ripe peaches for the puree.
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Chill the frosting for 10-15 minutes before piping for firmer texture.
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Best enjoyed the same day, but can be refrigerated for up to 3 days.
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