Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes are more than just your average cupcakes. They’re like a warm summer hug wrapped in a golden wrapper. Imagine biting into a soft, honey-infused cake with juicy chunks of ripe peaches and a creamy swirl of cheesecake-like filling. Whether you’re hosting a picnic, attending a potluck, or just baking to indulge, these cupcakes bring serious wow-factor.

Why You’ll Fall in Love with Honey Peach Cream Cheese Cupcakes

• Flavor-packed: A dreamy combination of sweet honey, ripe peaches, and tangy cream cheese.
• Moist texture: Thanks to the peach juice and creamy filling.
• Beginner-friendly: No fancy techniques required.
• Crowd-pleasing: They look bakery-level stunning, yet they’re secretly simple.

Ingredients You’ll Need

For the Cupcakes:

• All-purpose flour – 2 cups
• Baking powder – 1 tsp
• Salt – 1/2 tsp
• Unsalted butter (softened) – 1/2 cup
• Granulated sugar – 3/4 cup
• Eggs – 2 large
• Honey – 1/3 cup
• Whole milk – 1/2 cup
• Vanilla extract – 1 tsp
• Fresh peaches (peeled and diced) – 1 1/4 cups

For the Cream Cheese Filling:

• Cream cheese (softened) – 8 oz
• Granulated sugar – 1/4 cup
• Egg yolk – 1
• Vanilla extract – 1/2 tsp

Optional Topping:

• Peach slices
• Honey drizzle
• Crushed graham crackers or streusel topping

Step-by-Step Instructions

1. Preheat and Prep

• Preheat oven to 350°F (175°C).
• Line a muffin pan with paper cupcake liners.

2. Make the Cream Cheese Filling

• In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

3. Prepare the Cupcake Batter

• In a medium bowl, whisk flour, baking powder, and salt.
• In another large bowl, beat butter and sugar until fluffy.
• Add eggs one at a time, beating well after each.
• Mix in honey and vanilla.
• Alternate adding the flour mixture and milk, starting and ending with the flour.
• Gently fold in diced peaches.

4. Assemble the Cupcakes

• Fill cupcake liners halfway with batter.
• Spoon a teaspoon of cream cheese filling into the center.
• Top with a little more batter to cover the filling.

5. Bake

• Bake for 18–22 minutes or until the tops are golden and a toothpick inserted near the edge comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack.

6. Decorate (Optional)

• Top with a slice of fresh peach.
• Drizzle with honey.
• Sprinkle crushed graham crackers or streusel.

Expert Baking Tips

• Use ripe peaches: They offer the best natural sweetness and juiciness.
• Don’t overmix: To keep cupcakes tender, mix just until combined.
• Room temp cream cheese: Ensures a smooth, lump-free filling.
• Don’t overfill liners: Aim for 2/3 full to prevent overflow.
• Refrigerate leftovers: Due to the cream cheese center.

Nutrition Info (Per Cupcake)

Nutrient	Amount
Calories	~290
Carbohydrates	35g
Protein	4g
Fat	15g
Sugar	20g
Fiber	1g

FAQs

What makes Honey Peach Cream Cheese Cupcakes different?

These Honey Peach Cream Cheese Cupcakes combine juicy fruit with rich filling, offering a unique flavor twist on classic cupcakes.

Can I use canned peaches instead of fresh?

Yes, Honey Peach Cream Cheese Cupcakes can be made with canned peaches—just drain and pat dry first.

Can I freeze these cupcakes?

Yes, Honey Peach Cream Cheese Cupcakes freeze well. Wrap individually and freeze up to 2 months.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend to adapt Honey Peach Cream Cheese Cupcakes for gluten-free diets.

Should these be refrigerated?

Yes. Due to the cream cheese filling, Honey Peach Cream Cheese Cupcakes should be stored in the fridge.

Can I use other fruits?

Sure! Try nectarines or strawberries as a variation in your Honey Peach Cream Cheese Cupcakes.