These Honey Peach Cream Cheese Cupcakes are a perfect treat for any occasion. Moist and tender, bursting with the natural sweetness of peaches and honey, and topped with rich, tangy cream cheese frosting, these cupcakes are sure to impress. Whether you’re celebrating a birthday, hosting a summer get-together, or simply craving a delicious dessert, these cupcakes bring a sunny, fresh flavor to your table.
Why You’ll Love This Recipe
This recipe is wonderfully simple, even for beginner bakers. The unique blend of honey and peaches creates a refreshing, sweet taste that’s beautifully balanced by the creamy tang of the frosting. These cupcakes are versatile — perfect for dessert, brunch, or paired with your favorite coffee. Plus, their elegant presentation, garnished with fresh peach slices and a drizzle of honey, makes them as visually appealing as they are delicious.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup honey
- ½ cup canned peach puree (or fresh peaches blended)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp honey
- ½ tsp vanilla extract
- 2 tbsp peach puree (optional, for extra flavor and color)
For Garnish:
- Fresh or canned peach slices
- Honey drizzle (optional)
Instructions
1. Prepare the Cupcakes
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy, about 2-3 minutes. Add the granulated sugar and continue beating until light and fluffy.
2. Mix the Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, honey, and peach puree. Gradually add the dry ingredients and mix until just combined.
3. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting
Beat the cream cheese and butter together until smooth. Gradually add powdered sugar in batches, beating well after each addition until fluffy. Stir in honey, vanilla, and peach puree (if using) and continue beating until smooth and spreadable.
5. Frost and Garnish
Once cooled, frost each cupcake generously. Garnish with peach slices and a drizzle of honey if desired. Serve and enjoy!
Serving Suggestions
These cupcakes are perfect for brunch, summer picnics, or as a sweet ending to any meal. Pair them with fresh fruit and coffee for a delightful treat or serve alongside vanilla ice cream for an indulgent dessert.
Tips for Success
- Use ripe, fresh peaches when possible for the best flavor. Canned peach puree is a good alternative.
- Make sure butter and cream cheese are at room temperature to ensure smooth mixing.
- For a subtle twist, add a pinch of cinnamon or nutmeg to the dry ingredients.
- Store leftovers in an airtight container in the fridge for up to three days.
- These cupcakes freeze well without frosting — thaw before frosting and serving.
Nutritional Info (approximate per cupcake)
- Calories: 320
- Protein: 4g
- Sodium: 150mg
FAQs
Can I use fresh peaches instead of canned puree?
Yes! Blend fresh peaches until smooth to create your own puree.
How should I store leftover cupcakes?
Keep them in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving for best taste.
Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend. Follow the blend’s instructions for best results.
Is there a dairy-free option?
Use dairy-free cream cheese alternatives and plant-based butter and yogurt substitutes for a dairy-free version.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to three months. Thaw overnight in the fridge before frosting.
These Honey Peach Cream Cheese Cupcakes are a delightful way to celebrate the flavors of summer. Their moist texture, sweet and tangy balance, and beautiful presentation will make them a favorite for any occasion.