Honey Peach Cream Cheese Cupcakes Recipe
Honey Peach Cream Cheese Cupcakes are tender, fruity, and delicately sweetened with honey, featuring juicy peaches and a rich cream cheese base. Perfect for summer treats, brunches, or picnics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/3 cup honey
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced
- For optional glaze: 2 oz cream cheese, 1/4 cup powdered sugar, 1 tbsp honey, 1–2 tsp milk or cream (as needed)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter, cream cheese, honey, and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in diced peaches.
- Divide batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let cool completely before glazing or frosting.
- For glaze: beat cream cheese, powdered sugar, and honey until smooth. Add milk to thin if needed. Drizzle or spread over cooled cupcakes.
Notes
- Add cinnamon to the batter for a warm twist.
- Fill centers with peach preserves or honey cream cheese for extra indulgence.
- Use canned or frozen peaches—just drain well.
- Top with toasted pecans or almonds for crunch.
- Freeze unfrosted cupcakes individually for future treats.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
