Honey Peach Cream Cheese Cupcakes

These honey peach cream cheese cupcakes are a dreamy combination of juicy peaches, sweet honey, and a rich cream cheese center, all tucked inside a moist cupcake. Every bite delivers a burst of summer flavor with a creamy surprise that melts in my mouth.

Why You’ll Love This Recipe

I love how these cupcakes balance fruity freshness with indulgent creaminess. The natural sweetness of honey pairs beautifully with peaches, while the cream cheese filling gives each cupcake a luscious, cheesecake-like center. They’re easy to make, look beautiful, and are perfect for picnics, parties, or just treating myself to something special.

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

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Honey

• Milk

• Diced fresh or canned peaches (drained)

For the cream cheese filling:

• Cream cheese (softened)

• Granulated sugar

• Egg yolk

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. To make the filling, I beat cream cheese, sugar, egg yolk, and vanilla extract until smooth, then set it aside.

3. For the cupcake batter, I whisk together flour, baking powder, and salt in a bowl.

4. In another bowl, I cream butter and sugar until light, then mix in the eggs, honey, and vanilla.

5. I alternate adding the dry ingredients and milk to the wet mixture, stirring just until combined.

6. I gently fold in the diced peaches.

7. I spoon a bit of batter into each cupcake liner, add a small dollop of cream cheese filling in the center, and cover it with more batter.

8. I bake for 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean.

9. I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard cupcakes. Preparation takes around 20 minutes, and baking takes 18–22 minutes.

Variations

When I want more texture, I add a sprinkle of crushed graham crackers or cinnamon sugar on top before baking. I also love swapping peaches for nectarines or apricots. For an extra hit of honey flavor, I drizzle a little warmed honey over the cupcakes just before serving.

Storage/Reheating

I store these cupcakes in an airtight container in the fridge for up to 4 days because of the cream cheese filling. To enjoy them warm, I let them sit at room temperature for about 20 minutes or microwave for 10–15 seconds. They can also be frozen—wrapped tightly—for up to 2 months.

FAQs

Can I use canned or frozen peaches?

Yes, I use either when fresh peaches aren’t in season. I just make sure to drain canned peaches well and thaw/freeze-dry frozen ones before adding.

Do I have to refrigerate these cupcakes?

Yes, since they have a cream cheese filling, I always store them in the fridge for food safety.

Can I skip the cream cheese filling?

Absolutely. If I want a simpler cupcake, I just leave it out and bake the peach-honey batter on its own—it’s still delicious.

What kind of honey should I use?

I prefer a mild honey like clover or wildflower so it doesn’t overpower the delicate peach flavor.

Can I turn these into a layered cake?

Yes, I double the batter and filling amounts and bake in two round cake pans. I adjust the baking time and add a layer of frosting or more cream cheese filling in between.

Conclusion

These honey peach cream cheese cupcakes are a little taste of summer in every bite. They’re soft, sweet, and beautifully layered with fruity flavor and rich filling. I love baking them when peaches are in season—or even when I just need a touch of sunshine on my dessert plate.