How to Make Honey Peach Cream Cheese Cupcakes – A Sweet Summer Treat

If you’re craving the perfect blend of summer sweetness and creamy indulgence, these honey peach cream cheese cupcakes are about to become your new favorite treat. With juicy peaches, rich cream cheese, and a touch of golden honey, every bite is a burst of flavor that feels like sunshine. Ready to discover what makes these cupcakes so irresistibly delicious? Keep reading!

Description

Imagine biting into a cupcake that tastes like the essence of summer. These Honey Peach Cream Cheese Cupcakes are soft, moist, and packed with juicy peach flavor. The natural sweetness of ripe peaches pairs beautifully with the slight tang and richness of a velvety cream cheese filling. A drizzle of golden honey over the top enhances every bite with floral notes and a glossy finish.

These cupcakes are like sunshine in dessert form. The cake is tender and lightly sweet, with small peach bits that melt in your mouth. The cream cheese center offers a balance of creaminess and tang, evoking the comforting flavors of peaches and cream. Whether served at a summer get-together or as a cozy treat any time of year, these cupcakes promise to leave an impression of warmth and delight.

Why You’ll Love This Recipe

These cupcakes are easy to make but offer bakery-quality results. You get layers of flavor with minimal effort thanks to simple ingredients and a straightforward baking process. Using fresh or canned peaches makes the recipe flexible for any season.

They’re perfect for parties, family desserts, or even brunch when you want something sweet and special. The cream cheese filling bakes right into the center, creating a luscious surprise without extra frosting work. If you like making treats in advance, these cupcakes freeze beautifully too.

Serving and Storage Tips

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 30 minutes before serving for the best texture and flavor. You can also freeze the cupcakes without the honey drizzle for up to 2 months. Wrap them individually and store in a zip-top freezer bag. To enjoy, thaw overnight in the fridge and bring to room temperature before serving.

To prep ahead, you can make the cream cheese filling and chopped peaches the day before and store them separately in the fridge. This makes baking day a breeze. Avoid topping with honey until just before serving to maintain a fresh and glossy appearance.

Ingredients

• 1 cup fresh or canned peaches chopped and drained
• 2 tablespoons honey
• 1 and 1 half cups all-purpose flour
• 1 teaspoon baking powder
• 1 half teaspoon baking soda
• 1 quarter teaspoon salt
• 1 half cup unsalted butter softened
• 1 half cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• One third cup sour cream
• One third cup milk

For the cream cheese filling

• 6 ounces cream cheese softened
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Equipment

• 12-cup muffin tin
• Paper cupcake liners
• Electric hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. This helps the cupcakes release easily and keeps cleanup minimal.
2. Marinate the peaches by combining them in a small bowl with one tablespoon of honey. Let that sit aside while you work through the rest of the recipe. This little touch infuses them with extra flavor.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This gives your dry ingredients an even distribution before they hit the wet mixture.
4. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until fluffy and pale, about 2 to 3 minutes. This step creates air pockets for a light texture.
5. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract.
6. Mix in the dry ingredients alternately with the sour cream and milk, beginning and ending with the flour mixture. Stir just until combined after each addition. Over-mixing can lead to tough cupcakes, so take it easy here.
7. Gently fold in the marinated peaches along with any juices in the bowl. A rubber spatula helps preserve their shape and prevents over-mixing.
8. In a separate small bowl, combine the cream cheese, sugar, and vanilla for the filling. Beat until smooth and creamy.
9. Spoon a level tablespoon of cupcake batter into each liner. Drop one teaspoon of the cream cheese mixture into the center, then add another tablespoon of batter on top to cover the filling completely.
10. Bake for 20 to 22 minutes. The edges should be golden, and a toothpick inserted near the edge should come out clean. Note that the centers may stay soft because of the cream cheese, which is perfectly fine.
11. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
12. Once cooled, drizzle each cupcake lightly with the remaining honey. I like to warm the honey slightly for easy drizzling and a shinier finish.

Nutrition per serving

Recipe Notes

For best results, use peaches that are in season and well-ripened. If using canned, opt for ones packed in juice rather than syrup. Avoid overmixing to keep the texture soft. You can warm the honey slightly for a prettier drizzle. Freeze extra cupcakes before topping with honey.

FAQ

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Honey Peach Cream Cheese Cupcakes

Soft, summery cupcakes filled with bits of ripe peaches and a luscious cream cheese center, finished with a floral honey drizzle. They bring together the flavors of peaches and cream in an easy, bakery-worthy treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 245 kcal

Ingredients

  

1x2x3x

• 1 cup fresh or canned peaches chopped and drained
• 2 tablespoons honey divided
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• 1/3 cup milk
• 6 ounces cream cheese softened
• 3 tablespoons granulated sugar for filling
• 1 teaspoon vanilla extract for filling

Instructions

 

• Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• In a small bowl, combine the chopped peaches and 1 tablespoon of honey. Set aside to marinate while you prepare the batter.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, use an electric mixer to cream butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
• Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
• Add the dry ingredients to the butter mixture in three parts, alternating with sour cream and milk. Begin and end with dry ingredients. Mix just until combined.
• Gently fold in the peaches and any juices from the bowl using a rubber spatula.
• In a separate small bowl, combine cream cheese, 3 tablespoons sugar, and 1 teaspoon vanilla extract for the filling until smooth.
• Spoon about 1 tablespoon of cupcake batter into each liner, then add 1 teaspoon of cream cheese filling to the center. Top with another tablespoon of batter to cover.
• Bake for 20-22 minutes, or until a toothpick inserted near the edge comes out clean. The centers may remain slightly soft. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Once cooled, drizzle each cupcake with the remaining honey before serving.

Nutrition

Calories: 245kcalCarbohydrates: 31gProtein: 4gFat: 12gSodium: 180mgFiber: 1gSugar: 17g

Keyword Cupcakes, Cream Cheese, Peach, Summer Recipes, Dessert

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