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Honey Peach Cream Cheese Cupcakes

Sweet Honey Peach Cream Cheese Cupcakes for Summer Bliss

These Honey Peach Cream Cheese Cupcakes deliver a delightfully sweet flavor perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter Softened
  • 1 cup granulated sugar Or use brown sugar for richer flavor
  • 2 large eggs Room temperature
  • 1/2 cup honey Maple syrup can be used as an alternative
  • 1/2 cup whole milk Substitute with dairy-free milk for dairy-free version
  • 1 tsp vanilla extract Pure vanilla preferred
  • 2 cups fresh peaches Diced; canned peaches can be used if drained well
For the Cream Cheese Filling
  • 8 oz cream cheese Dairy-free cream cheese can be used for a dairy-free version
  • 1/4 cup granulated sugar Adjust to taste
  • 1 large egg yolk From a large egg
  • 1 tsp vanilla extract
Optional Toppings
  • 1 cup peach slices For garnish
  • 1 tbsp honey drizzle For sweetness
  • 1/2 cup crushed graham crackers Gluten-free options available

Equipment

  • muffin pan
  • mixing bowls
  • Electric Mixer
  • cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan with cupcake liners.
  2. In a mixing bowl, combine cream cheese, granulated sugar, egg yolk, and vanilla extract. Beat until smooth and creamy.
  3. In a separate bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then blend in honey and vanilla.
  4. Gradually mix the dry ingredients into the wet ingredients, alternating with milk. Fold in diced peaches.
  5. Fill each cupcake liner halfway with batter, add a teaspoon of cream cheese filling, and cover with more batter until two-thirds full.
  6. Bake in the oven for 18-22 minutes, or until tops are golden and a toothpick comes out clean. Cool in the pan for 5 minutes.
  7. Decorate cooled cupcakes with peach slices, a drizzle of honey, and crushed graham crackers if desired.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure peaches are ripe for best flavor. Store leftovers in an airtight container in the fridge for up to 2 days.

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