These Honey Peach Cream Cheese Cupcakes are soft, fruity, and perfectly sweet. I love how they bring together the richness of cream cheese, the floral sweetness of honey, and the juiciness of peaches into one delightful treat. They’re perfect for summer picnics, casual gatherings, or whenever I crave a bite of something special. Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

I enjoy this recipe because the cupcakes are moist, light, and loaded with flavor. The combination of peach preserves in the center and a tangy cream cheese frosting on top makes each bite a surprise. I especially like how the fresh diced peaches and honey drizzle add both visual appeal and an extra burst of freshness. These are not just tasty—they’re beautiful to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup peach preserves

For the frosting and topping:

½ cup cream cheese, softened
¼ cup powdered sugar
1 tablespoon milk
½ cup diced fresh peaches
2 tablespoons honey
Sugar crystals for garnish

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
I whisk together flour, baking powder, baking soda, and salt in a bowl.
In another bowl, I beat the butter and sugar until light and fluffy.
I add the eggs one at a time, beating well after each, then stir in vanilla extract.
I alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
I fill the cupcake liners halfway, spoon in some peach preserves, then top off with more batter to fill about three-quarters.
I bake for 18–20 minutes, or until a toothpick comes out clean. Then I let them cool completely.
For the frosting, I beat cream cheese, powdered sugar, and milk until smooth.
Once the cupcakes are cool, I frost them, top with diced peaches, drizzle honey, and sprinkle with sugar crystals.

Servings and timing

Yield: 12 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes swap the peaches for chopped apricots, mango, or even strawberries for a twist.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
A dash of cinnamon or nutmeg adds warmth to the cupcake base.
When I want something lighter, I use whipped cream instead of cream cheese frosting.

Storage/Reheating

I keep the cupcakes in an airtight container in the fridge for up to 3 days. If I want to freeze them, I do it without the frosting—they stay good for up to 2 months. Before serving, I let them come to room temperature, which brings out their full flavor and soft texture.

FAQs

How can I make these cupcakes gluten-free?

I simply swap in a 1:1 gluten-free baking flour instead of all-purpose flour. It works just as well.

Can I use canned peaches instead of fresh?

Yes, I use canned peaches when fresh ones aren’t in season. I make sure to drain them well before dicing.

What can I use instead of buttermilk?

I mix ½ cup of milk with ½ teaspoon of vinegar or lemon juice and let it sit for 5 minutes before using.

How do I stop the frosting from being too runny?

I make sure the cream cheese is just softened, not melted, and I add the milk gradually to control the consistency.

Can I make the cupcakes ahead of time?

Absolutely. I bake them a day early and keep them chilled, then frost them just before serving.

Conclusion

These Honey Peach Cream Cheese Cupcakes bring together everything I love in a summer dessert—light, fruity, creamy, and just the right amount of sweet. They’re easy to make and always a crowd-pleaser. I make them again and again, and they never disappoint.