The Best Honey Peach Cream Cheese Cupcakes

Delightful individual treats bursting with juicy honeyed peaches and a tangy cream cheese swirl—perfect for summer get-togethers, brunch, or a sweet afternoon pick-me-up.

Why You’ll Love This Recipe

I adore these cupcakes because they blend the natural sweetness of ripe peaches with creamy, tangy cream cheese, all wrapped in a tender vanilla cake. They’re elegant yet fun, and every bite feels light, fresh, and decadently fruity without being too heavy.

ingredients

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

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Unsalted butter, softened

• Eggs

• Vanilla extract

• Ripe peaches, peeled and diced (or thawed frozen peaches, drained)

• Honey

• Cream cheese, softened

• Powdered sugar

• Optional: Lemon zest or cinnamon

directions

1. I preheat the oven and line a 12-cup muffin tin with liners.

2. I whisk together flour, baking powder, and salt in a bowl.

3. In a separate bowl, I cream butter and sugar until fluffy, then beat in eggs one at a time, followed by vanilla.

4. I gently fold in the dry ingredients alternating with a splash of milk to keep the batter moist.

5. I stir in diced peaches and a drizzle of honey, folding just until evenly distributed.

6. I scoop batter into each liner, filling them about two-thirds full.

7. I beat cream cheese, a little powdered sugar, and a dash of honey until smooth, then drop a spoonful onto each cupcake and swirl beautifully with a toothpick.

8. I bake until cupcakes are golden and a toothpick comes out clean, then cool them in the tin for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 cupcakes. Prep takes about 15 minutes, baking about 18–22 minutes, for a total time of around 40 minutes including cooling.

Variations

• Honey-lavender twist: I stir a teaspoon of culinary lavender into the batter for a floral note.

• Spice it up: I add a pinch of cinnamon or nutmeg to the cake batter for warm depth.

• Gluten-free version: I use a one-to-one gluten-free flour blend instead of all-purpose.

• Mini cupcakes: I bake in mini muffin tins for 24 bite-sized treats; they need just 12–14 minutes in the oven.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I bring cupcakes to room temperature before serving to enhance flavor—no reheating needed.

FAQs

How ripe should the peaches be?

I use peaches that are ripe but still firm so they hold their shape when baked—juicy but not mushy.

Can I use canned peaches?

Yes—I drain them thoroughly and pat dry before folding in to avoid watery batter.

Do I have to swirl the cream cheese topping?

It’s optional, but I love how it makes each cupcake visually stunning and adds creamy pockets when baked.

Can I freeze these cupcakes?

Absolutely—I wrap them individually and freeze for up to 2 months. I thaw in the fridge overnight before serving.

How do I prevent the cream cheese from baking into a solid top?

I keep the swirl shallow and bake at a moderate temperature so the cream cheese softens and ripples rather than solidifying.

Conclusion

I find these Honey Peach Cream Cheese Cupcakes to be the perfect balance of fruity freshness and creamy indulgence—a standout treat that’s sure to impress. Let me know if you’d like ideas for pairing or turning them into a layered cake!