I adore how these cupcakes marry moist, peach-studded cake with tangy honey-sweetened cream cheese frosting—it’s a summer dessert made for savoring.

Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

I love how the natural sweetness of honey blends with juicy peaches, creating a flavor that feels fresh and comforting. The cream cheese frosting keeps things creamy and tangy, balancing the sweetness perfectly. Plus, it’s easy to make and ideal for any gathering or afternoon treat.

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 to 1½ teaspoons baking powder
½ teaspoon baking soda (optional if using buttermilk)
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼–½ cup honey
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or regular milk + vinegar)
½–1½ cups fresh or canned peaches, diced

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
½ cup unsalted butter, softened
2–3 cups powdered sugar
1–2 tablespoons honey
1 teaspoon vanilla extract
Optional: 2 tablespoons peach puree or diced peaches

Optional Garnish:

Thin peach slices
Honey drizzle

directions

Preheat oven to 350 °F (175 °C) and line a 12-cup muffin tin with liners.
In a bowl, whisk flour, baking powder, baking soda (if using), and salt.
In another bowl, beat butter with sugar and honey until light and fluffy.
Add eggs one at a time, beating well after each, then stir in vanilla.
Alternately add dry ingredients and buttermilk, starting and ending with dry, mixing until just combined.
Gently fold in diced peaches.
Fill liners about two-thirds full and bake 18–22 minutes or until a toothpick comes out clean.
Cool in pan for 5–10 minutes, then transfer to wire rack to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in honey and vanilla (and peach puree if using).
Frost cooled cupcakes, then garnish with peach slices and a drizzle of honey.

Servings and timing

Yields approximately 12 cupcakes.

Prep time: 30 minutes
Bake time: 18–22 minutes
Cooling and frosting: 30–45 minutes
Total time: around 1 hour 15 minutes

Variations

Gluten-free: I use a 1:1 gluten-free flour blend.
Vegan: I swap butter and cream cheese for plant-based alternatives and use flax eggs.
Spiced twist: I like adding ½ teaspoon of cinnamon or nutmeg for extra warmth.
Peach-filled centers: I core and fill cupcakes with peach cream cheese for a fun surprise inside.

storage/reheating

I store frosted cupcakes in an airtight container in the fridge for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months. I thaw them at room temperature and frost just before serving. I always bring refrigerated cupcakes to room temperature before enjoying.

FAQs

1. Can I use frozen peaches?

Yes, I just make sure to thaw and drain them thoroughly to avoid adding extra moisture to the batter.

2. What’s a good buttermilk substitute?

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

3. How do I stop the frosting from being runny?

I ensure the cupcakes are completely cooled before frosting and use full-fat cream cheese. If needed, I chill the frosting before piping.

4. Can I prepare these ahead of time?

Absolutely. I bake the cupcakes a day or two in advance and store them unfrosted. I also refrigerate the frosting separately and frost them right before serving.

5. How do I make them gluten-free?

I replace the flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture stays just as soft and delicious.

Conclusion

I’m always delighted by how these Honey Peach Cream Cheese Cupcakes capture summer in every bite. They’re simple to make, easy to customize, and perfect for everything from family gatherings to special celebrations. I hope you enjoy baking and indulging in them as much as I do!