Honey Peach Cream Cheese Cupcakes

Whip up some pure delight with these Honey Peach Cream Cheese Cupcakes, a recipe that seamlessly blends sweet, ripe peaches with a luscious cream cheese frosting. This recipe is your shortcut to baking a stunning dessert that’s perfect for any occasion, offering an unmatched homemade taste that will wow your guests.

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Prep Time 30

Cook Time 25

Cooling Time 30

Total Time 55

Servings: 12 cupcakes

Course: Cupcakes, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Cupcakes

2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup milk, at room temperature
1 cup finely diced ripe peaches (about 1-2 medium peaches), no need to peel
2 tablespoons honey

For the Honey Peach Cream Cheese Frosting

8 ounces cream cheese, softened
½ (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
2–3 tablespoons milk or heavy cream
1 tablespoon honey
½ teaspoon vanilla extract
Pinch salt
Optional: Fresh peach slices or finely chopped peaches for garnish

Equipment

Muffin tin
Paper liners
Electric mixer
Wire rack
Offset spatula
Piping bag

Method

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
In a large bowl, cream together the ½ cup of softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
½ (1 stick) unsalted butter, softened, 1 cup granulated sugar
Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract.
2 large eggs, at room temperature, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup of milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. The batter will be thick.
2 cups all-purpose flour, ½ cup milk, at room temperature
Gently fold in the 1 cup of finely diced peaches and 2 tablespoons of honey until evenly distributed throughout the batter.
1 cup finely diced ripe peaches (about 1-2 medium peaches), no need to peel, 2 tablespoons honey
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 20–25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
While cupcakes cool, prepare the frosting. In a large bowl, beat the 8 ounces of softened cream cheese and ½ cup of softened unsalted butter with an electric mixer until smooth and creamy.
8 ounces cream cheese, softened, ½ (1 stick) unsalted butter, softened
Gradually add the 2 cups of sifted powdered sugar, mixing on low speed until incorporated. Add 2 tablespoons of milk (or cream), 1 tablespoon of honey, ½ teaspoon of vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy. Add the remaining tablespoon of milk if needed to reach your desired consistency.
2 cups powdered sugar, sifted, 2–3 tablespoons milk or heavy cream, 1 tablespoon honey, ½ teaspoon vanilla extract, Pinch salt
Once the cupcakes are completely cool, use an offset spatula or piping bag to frost each one generously with the Honey Peach Cream Cheese Frosting. Garnish with fresh peach slices or finely chopped peaches if desired.
Optional: Fresh peach slices or finely chopped peaches for garnish

Notes

Leftover cupcakes are best stored in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 1-2 months.