Every year when spring awakens and peach blossoms perfume the air, I’m transported back to my grandmother’s kitchen — a place filled with love, laughter, and sweet homemade treats. These Honey Peach Cream Cheese Cupcakes capture that same spirit of joy and fresh beginnings.
Tender and moist, with bursts of juicy peach and a luscious honey cream cheese frosting, these cupcakes are the ultimate spring dessert. If you’re searching for the perfect bake to impress at brunches, showers, or just to treat yourself, these Honey Peach Cream Cheese Cupcakes are sure to win hearts (and taste buds!).
Table of Contents
Why You’ll Love These Honey Peach Cream Cheese Cupcakes 💛
Seasonal Freshness: Perfect way to use juicy spring peaches.
- Balanced Sweetness: Honey and peaches provide a natural sweetness that’s not overpowering.
- Elegant Yet Easy: They look stunning but are incredibly simple to make.
- Crowd Favorite: Ideal for Easter, Mother’s Day, spring brunches, and more.
Ingredients
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) honey
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 cup finely diced fresh peaches (about 2 medium peaches)
For the Honey Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 3 tablespoons honey
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- A few thin peach slices for decoration (optional)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
2. Make the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter, sugar, and honey together until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, then add the vanilla extract.
Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the diced peaches.
3. Bake
Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Honey Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add the honey and vanilla, then gradually beat in the powdered sugar until fluffy and spreadable.
5. Decorate
Once the cupcakes are completely cool, frost generously with the honey cream cheese frosting.
Garnish with fresh peach slices if desired!
Tips for Perfect Cupcakes
- Use ripe, but firm peaches: Overripe peaches may release too much juice and make the batter soggy.
- Don’t overmix: Mix just until the ingredients are combined to keep your cupcakes light and tender.
- Chill the frosting: If the cream cheese frosting feels too soft to pipe, refrigerate it for 20 minutes.
- If you love fruit-based cupcakes, be sure to also try our Mini Banana Muffin Recipe, another delightful fruity treat!
- For a different spin on cupcakes, our Carrot Cake Cupcake Recipe offers a warmly spiced option that’s just as moist and satisfying.
Serving Suggestions
These Honey Peach Cream Cheese Cupcakes are wonderful with a glass of cold peach iced tea or a floral springtime cocktail. For an extra special touch, sprinkle a little crushed freeze-dried peach on top for a colorful finish!
Nutritional Information (Per Cupcake)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 310 kcal | 35g | 18g | 3g |
Note: Nutritional values are approximate.
Explore More Cupcake Recipes
Are you passionate about unique cupcake creations? Dive into the indulgent Boston Cream Pie Cupcakes for a rich and creamy experience. Or, if you prefer using modern appliances, check out our Air Fryer Chocolate Cupcakes for a faster, air-fried dessert.
And if you want general baking tips for cupcakes and muffins, our guide on Cupcakes and Mini Muffins is packed with expert advice.
FAQs About Honey Peach Cream Cheese Cupcakes
1. Can I use canned peaches instead of fresh?
Yes, you can use canned peaches if fresh are not available. Just be sure to drain them very well and pat them dry with a paper towel to avoid adding extra moisture to the batter.
2. How should I store these cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting. Let them come to room temperature before serving for the best flavor and texture.
3. Can I freeze the cupcakes?
Absolutely! Freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe container. Frost them after thawing for best results.
4. What can I substitute for buttermilk?
If you don’t have buttermilk, make a quick substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk. Let it sit for 5 minutes before using.
5. Can I make mini cupcakes with this recipe?
Yes! You can use a mini muffin tin. Reduce the baking time to about 10–12 minutes, and keep a close eye on them — mini cupcakes bake much faster.
6. Is there a dairy-free version?
For a dairy-free version, you can substitute plant-based butter, vegan cream cheese, and almond milk mixed with vinegar as the buttermilk substitute. The texture may vary slightly, but they’ll still be delicious!
Honey Peach Cream Cheese Cupcakes
Equipment
- Muffin Tin
- Mixer
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup fresh peaches finely diced
Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 tbsp honey plus extra for drizzling
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then beat in sour cream, milk, and vanilla.
- Gradually mix in dry ingredients until just combined. Fold in diced peaches gently.
- Divide the batter evenly among cupcake liners. Bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, honey, and vanilla; beat until fluffy.
- Frost cooled cupcakes and drizzle lightly with extra honey.
Notes
Conclusion: Bake a Little Sunshine!
Biting into one of these Honey Peach Cream Cheese Cupcakes is like capturing a warm spring day in dessert form — juicy, sweet peaches balanced by the richness of cream cheese and the delicate floral note of honey. Whether you’re celebrating a special occasion or just indulging your love of seasonal treats, these cupcakes are guaranteed to delight.
They’re not just beautiful to look at — they’re packed with natural goodness, the kind that brings back memories of family kitchens and homemade love. Fresh, sweet, and just a little bit fancy — the perfect embodiment of everything spring should taste like.
