Honey Peach Cream Cheese Cupcakes are soft, fruity, and luxuriously creamy with a swirl of tangy-sweet cream cheese baked right into the center. These cupcakes highlight the natural sweetness of juicy peaches, balanced perfectly with a hint of honey and the richness of cream cheese. Whether I’m baking for a summer get-together or just treating myself, these cupcakes are always a hit.
Why You’ll Love This Recipe
I love these cupcakes because they combine everything I enjoy in a dessert: a moist, flavorful base, sweet fruit, and a creamy center that surprises me with every bite. The honey adds a delicate floral note, while the cream cheese filling brings a slight tang that balances the sweetness of the peaches. They’re beautiful, delicious, and easy enough for any skill level.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the cupcake batter:
all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
honey
eggs
vanilla extract
sour cream or Greek yogurt
ripe peaches, peeled and finely chopped
for the cream cheese filling:
cream cheese, softened
powdered sugar
vanilla extract
optional topping:
additional chopped peaches
honey drizzle
powdered sugar for dusting
directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In a separate large bowl, I cream the butter and sugar together until light and fluffy. I mix in the honey, then beat in the eggs one at a time, followed by the vanilla and sour cream.
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I slowly add the dry ingredients to the wet mixture, stirring until just combined. I fold in the chopped peaches.
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In a small bowl, I blend the cream cheese, powdered sugar, and vanilla until smooth.
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I fill each cupcake liner about ⅔ full with batter, then spoon a teaspoon of the cream cheese mixture into the center of each. I gently press it down slightly with a spoon.
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I bake for 18–22 minutes, or until the tops are golden and a toothpick (inserted around the edge, not the center) comes out clean.
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I let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. I sometimes top them with a drizzle of honey or a sprinkle of powdered sugar before serving.
Servings and timing
This recipe makes 12 standard cupcakes. Prep time is about 20 minutes, and bake time is 18–22 minutes, so they’re ready in under 45 minutes total.
Variations
Sometimes I add a touch of cinnamon or nutmeg to the batter for a warm, spiced flavor. I’ve also used nectarines or plums instead of peaches. For a more indulgent version, I frost them with a whipped cream cheese frosting and garnish with fresh peach slices.
storage/reheating
I store these cupcakes in an airtight container in the fridge for up to 4 days because of the cream cheese filling. I let them come to room temperature before serving. They also freeze well—just wrap them individually and thaw overnight in the fridge when ready to eat.
FAQs
Can I use canned or frozen peaches?
Yes, I’ve used both. If using canned, I drain them well. If frozen, I thaw and pat them dry before chopping.
Do I need to peel the peaches?
Peeling is optional, but I prefer to peel them for a smoother texture in the cupcakes.
Can I skip the cream cheese filling?
Yes, the cupcakes are still delicious without it, but I love the surprise and texture it adds.
Can I use honey instead of sugar entirely?
I like using both for balance—too much honey can make the texture dense, so I recommend sticking to the combo.
Can I make these mini cupcakes?
Yes, I reduce the baking time to 10–12 minutes and keep an eye on them—they’re adorable and perfect for parties.
Conclusion
Honey Peach Cream Cheese Cupcakes are the perfect balance of fruity, creamy, and just sweet enough. With juicy peaches, a soft crumb, and that irresistible cream cheese center, these cupcakes bring a little elegance to everyday baking. Whether I serve them plain or dressed up, they always steal the spotlight.
Print
Honey Peach Cream Cheese Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Honey Peach Cream Cheese Cupcakes are soft, fruity, and irresistibly creamy, filled with juicy peaches and a rich cream cheese center. These easy peach cupcakes are perfect for summer parties, brunches, or afternoon treats. The honey adds a floral sweetness, while the cream cheese swirl creates a luscious contrast. Beautiful, bakery-style cupcakes made from scratch—no frosting required!
Ingredients
- For the cupcake batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup ripe peaches, peeled and finely chopped
- For the cream cheese filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional toppings:
- Extra chopped peaches
- Honey drizzle
- Powdered sugar for dusting
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy. Mix in honey, then beat in eggs one at a time. Add vanilla and sour cream, mixing until smooth.
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Gradually add the dry ingredients to the wet mixture. Fold in the chopped peaches.
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In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Fill each cupcake liner 2/3 full with batter. Spoon about 1 teaspoon of cream cheese filling into the center of each and gently press down.
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Bake for 18–22 minutes, or until golden and a toothpick inserted off-center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Optionally, top with a drizzle of honey or a dusting of powdered sugar before serving.
Notes
- Use canned or frozen peaches if fresh aren’t available—just drain or dry well.
- Peeling peaches is optional but gives a smoother texture.
- Mini cupcakes bake in about 10–12 minutes.
- Add cinnamon or nutmeg for a warm twist, or use nectarines/plums instead of peaches.
- These also pair beautifully with a whipped cream cheese frosting for a dressed-up look.
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