Honey Peach Cream Cheese Cupcakes are a delightful treat that brings together the sweet freshness of peaches, the smooth richness of cream cheese, and a gentle touch of honey. These cupcakes are soft and moist, with a creamy frosting that has just the right hint of fruity sweetness. If you love desserts that feel light but still full of flavor, these are sure to hit the spot.
I love making these cupcakes in the summertime when peaches are perfectly ripe. One tip I’ve picked up is to choose peaches that are juicy but firm so they don’t get too mushy in the batter. The cream cheese frosting with a drizzle of honey on top makes every bite special, and it’s always a crowd-pleaser at family gatherings or casual get-togethers.
My favorite way to serve these cupcakes is chilled, right out of the fridge, especially on a warm day. They taste refreshing and just a little bit indulgent without feeling heavy. Plus, they’re colorful and pretty enough to brighten any dessert table or afternoon tea. Whenever I bake these, they disappear fast, and I find myself thinking about the next time I get to make them again!
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches add natural sweetness and juicy texture. If peaches are out of season, canned peaches (drained) or frozen peaches work well. Just make sure to chop them finely to avoid excess moisture.
Cream Cheese: Softened cream cheese creates a tangy, smooth frosting. For a lighter option, try mascarpone or Greek yogurt, but keep in mind the texture may be slightly different.
Butter: Butter in the cupcake and frosting adds richness. You can swap for a dairy-free margarine if needed, but try to keep it at room temperature for easy mixing.
Honey: Honey drizzle on top adds a lovely, natural sweetness and a touch of shine. Maple syrup or agave nectar are great alternatives if you prefer a different flavor or a vegan option.
How Can You Keep Peaches from Making Cupcakes Too Wet?
Fresh peaches contain a lot of moisture, which can sometimes make cupcakes soggy or dense. Here’s how to keep your cupcakes light and moist, not soggy:
- Peel and chop peaches finely so they spread evenly in the batter.
- Gently fold the peaches into the batter instead of stirring vigorously. This helps keep the structure intact.
- Consider lightly patting chopped peaches with a paper towel to remove excess juice before adding them.
- Baking at the right temperature (350°F) ensures the cupcakes cook through without over-baking and drying out.
What’s the Best Way to Make Cream Cheese Frosting Smooth and Fluffy?
Getting that perfect, creamy frosting takes a few key steps:
- Start with cream cheese and butter at room temperature. This helps make them blend smoothly without lumps.
- Beat butter and cream cheese first until really creamy, about 2-3 minutes.
- Add powdered sugar slowly to avoid a grainy texture and mix well after each addition.
- Add a splash of milk or cream gradually if the frosting feels too thick, to reach your desired spreadable consistency.
Equipment You’ll Need
- Mixing bowls – I prefer using large and medium bowls to keep ingredients separate and organized.
- Electric hand mixer or stand mixer – makes creaming butter and sugar effortless and ensures a smooth frosting.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Cupcake pan with cupcake liners – to bake all the cupcakes evenly and neatly.
- Whisk or spatula – helpful for folding in peaches gently and mixing ingredients.
- Cooling rack – allows cupcakes to cool completely without sogginess before frosting.
Flavor Variations & Add-Ins
- Use canned peaches or frozen peaches instead of fresh for convenience or year-round flavor.
- Try adding a teaspoon of lemon zest to the batter for a bright, tangy twist that enhances the peaches.
- Mix in chopped walnuts or pecans for added crunch and texture.
- Swirl in peach preserves or jam into the frosting for extra fruity sweetness and visual appeal.
Honey Peach Cream Cheese Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh peaches, peeled and finely chopped (about 1 large peach)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional, for desired consistency)
To Finish:
- Honey for drizzling
- Optional: finely chopped fresh peaches or peach preserves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After baking, allow 20-30 minutes for cooling, plus extra time to make and apply the frosting. Overall, plan about 1 hour from start to serving.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy—this will take about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Stir gently just until combined.
Carefully fold in the finely chopped peaches, taking care not to overmix to keep your cupcakes light and tender.
2. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
3. Make the Cream Cheese Frosting & Finish:
While the cupcakes cool, beat the cream cheese and butter together in a bowl until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition until the frosting is smooth and fluffy. Stir in vanilla extract and add milk or cream one tablespoon at a time if the frosting needs thinning.
Once cupcakes are completely cool, pipe or spread the frosting on top of each one. Drizzle honey generously over the frosting and add a small spoonful of peach preserves or a piece of fresh peach if you like.
Serve immediately or refrigerate to keep the frosting firm. Enjoy these deliciously moist and fruity cupcakes chilled or at room temperature!
Can I Use Frozen or Canned Peaches Instead of Fresh?
Yes! Just make sure to thaw frozen peaches completely and drain any excess liquid from canned peaches before chopping and adding. This helps prevent the batter from becoming too wet.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 3 days to keep the cream cheese frosting fresh. Bring them to room temperature before serving for the best flavor.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day ahead and keep them refrigerated. Frost them just before serving to keep the frosting looking fresh and creamy.
What Can I Substitute for Honey in the Drizzle?
Maple syrup or agave nectar are great alternatives to honey for drizzling if you want a similar sweetness or need a vegan option.
