Name: The Best Honey Peach Cream Cheese Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups ripe peaches, peeled and diced; 8 oz cream cheese, softened; ¼ cup honey, plus more for drizzling; ½ cup unsalted butter, room temperature; ½ cup granulated sugar; ¼ cup brown sugar; 2 large eggs; 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup milk; 1 tsp vanilla extract

These Honey Peach Cream Cheese Cupcakes are tender, moist, and bursting with sweet, fruity flavor. Each bite combines a soft peach-infused cake with a luscious cream cheese swirl and a drizzle of golden honey—making them a delightful treat for brunch, afternoon tea, or summer gatherings. The Best Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

I adore how effortlessly fresh fruit shines in these cupcakes. The natural sweetness of peaches blends perfectly with the tangy cream cheese, and the honey adds a floral finish. They’re light, not overly sweet, and perfect for using ripe peaches at their seasonal peak. Plus, the cream cheese swirl adds both moisture and tang, making every bite irresistibly creamy.

Ingredients

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

Ripe peaches
Cream cheese
Honey
Unsalted butter
Granulated sugar
Brown sugar
Eggs
All-purpose flour
Baking powder
Baking soda
Salt
Milk
Vanilla extract

Directions

Preheat the oven to 350 °F (175 °C) and line a muffin tin with cupcake liners.
Peel, pit, and dice the peaches. Set aside.
In a mixing bowl, beat together room-temperature butter and sugars until light and fluffy.
Add eggs, one at a time, beating after each addition. Stir in vanilla extract and a drizzle of honey.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix just until combined.
Gently fold in the diced peaches.
In another bowl, beat the cream cheese with a little sugar and honey until smooth.
Fill liners halfway with batter, add a dollop of cream cheese mixture, then top with more batter.
Bake for about 20–22 minutes, or until a toothpick inserted into the cake portion comes out clean (avoid piercing the cream cheese swirl).
Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Drizzle additional honey over each cupcake before serving, if desired.

Servings and timing

These cupcakes make about 12 standard-sized cupcakes. Total time is approximately 45 minutes, including 15 minutes of prep and 22 minutes of bake time, plus cooling.

Variations

Spiced Peach: Add ½ teaspoon cinnamon and a pinch of nutmeg to the dry mix for warmth.
Almond Peach: Swap vanilla extract for almond extract and top with slivered almonds.
Vegan option: Use dairy-free cream cheese, vegan butter, and a flax egg substitute. Increase bake time by a few minutes.

Storage/reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving. To reheat, warm in the microwave for about 10 seconds or in a low oven (300 °F/150 °C) for 5 minutes.

FAQs

What type of peaches are best for this recipe?

I use ripe, juicy peaches for the best natural sweetness and flavor. Freestone varieties are easier to peel and dice, but clingstone peaches work too—just be sure to remove the skins and pits before mixing.

Can I freeze these cupcakes?

Yes, I freeze unfrosted cupcakes (without honey drizzle) in a sealed container for up to 2 months. Thaw in the fridge overnight or at room temperature before serving.

How do I prevent the cream cheese swirl from sinking?

I make sure the cream cheese mixture is smooth and not too dense. Dolloping it slightly away from the center helps, and I avoid opening the oven door during the middle of baking.

Can I use jelly peaches instead of fresh?

I wouldn’t recommend using canned peaches or peach jam here, because fresh fruit gives the best texture and flavor. If it’s not peach season, you can freeze fresh peaches ahead of time and thaw them before using.

Can I make mini cupcakes with this batter?

Absolutely! Bake mini cupcakes for about 10–12 minutes, or until a toothpick inserted into the cake portion comes out clean. Keep an eye on them, as they bake quicker than standard cupcakes.

Conclusion

These Honey Peach Cream Cheese Cupcakes combine the vibrant sweetness of fresh peaches with a creamy, tangy swirl and warm honey notes. I love how they feel both nostalgic and elegant—perfect for a summer gathering or a simple afternoon treat. I can’t wait for you to try them and share them with friends or family!