Go Back
–+ servings
Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes You'll Love This Summer

Delight in Honey Peach Cream Cheese Cupcakes, a perfect summer treat blending sweet peaches with creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-purpose Flour Substitute with gluten-free flour blend for gluten-free options.
  • 1 cup Granulated Sugar Can be reduced slightly if using very ripe peaches.
  • 1 tbsp Baking Powder Acts as a leavening agent for a fluffy texture.
  • 1 tsp Salt Enhances the overall flavor of the cupcakes.
  • 2 large Eggs Binds ingredients together and adds moisture.
  • 1/2 cup Milk Can reduce slightly if adding peach puree.
  • 1/2 cup Butter Use unsalted for better control over saltiness.
  • 1 tsp Vanilla Extract Adds depth to the flavor profile.
For the Frosting
  • 8 oz Cream Cheese Provides a creamy texture and tanginess.
  • 1/4 cup Honey Sweetens the frosting; can substitute with agave syrup for vegan option.
For the Peach Topping
  • 1 cup Peaches (fresh or canned) Drain canned peaches well if used.

Equipment

  • muffin tin
  • mixing bowls
  • Electric Mixer
  • spatula
  • piping bag

Method
 

Cupcake Preparation
  1. Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for about 3–5 minutes.
  4. Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then, pour in the milk and vanilla extract, blending on low speed until smooth.
  5. Gradually mix the dry ingredients into the wet mixture using a spatula. Stir gently until just combined.
  6. Gently fold in the diced fresh or well-drained canned peaches to the cupcake batter.
  7. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
  8. Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare your frosting by beating together the cream cheese and honey until smooth. Use a piping bag for an elegant finish.
  10. Frost each cupcake with the cream cheese and honey mixture and drizzle a honey glaze over the frosted cupcakes.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Select fresh, ripe peaches for maximum sweetness. Avoid overmixing to ensure fluffy cupcakes.

Tried this recipe?

Let us know how it was!