Golden Peach Cream Dream Cupcakes

Why You’ll Love This Recipe

I adore how these cupcakes balance light vanilla cake, juicy golden peaches, and creamy frosting. The peach flavor shines without being too sweet, and the cream cheese frosting adds a luscious finish that feels special without fuss. They’re always a hit, and baking them feels like sunshine in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup honey or light corn syrup

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup buttermilk or sour cream

• 1 cup diced golden peaches (fresh or thawed frozen)

• 2 tbsp peach preserves or jam (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1½–2 cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk or peach juice (as needed)

Toppings (optional):

• Thin peach slices or candy peach

• Honey drizzle or edible flower

directions

1. I preheat the oven to 350 °F and line a 12-cup muffin tin with liners.

2. In a bowl, I whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, I cream butter with sugar and honey until fluffy; then beat in eggs one at a time, followed by vanilla.

4. I alternate mixing in the dry ingredients and buttermilk (or sour cream), starting and ending with dry. I fold in diced peaches and, if using, swirl in a bit of peach preserves.

5. I fill liners about two-thirds full and bake for 18–22 minutes, until a toothpick comes out clean. I let them cool in the pan for 5 minutes, then transfer to a wire rack.

6. For the frosting, I beat cream cheese and butter until smooth, add powdered sugar a bit at a time, then mix in vanilla and enough milk (or peach juice) to achieve pipeable consistency.

7. Once cupcakes are fully cooled, I frost them, and optionally top with peach slices, a honey drizzle, or flowers.

Servings and timing

• Makes: 12 cupcakes

• Prep time: ~20 minutes

• Bake time: 18–22 minutes

• Cool & frost time: ~20 minutes

• Total time: ~1 hour

Variations

• I often swap half the honey for maple syrup or brown sugar for deeper sweetness.

• Occasionally I stir lemon zest or a dash of cinnamon into the batter for extra warmth.

• I use diced nectarine or apricot in place of peaches for seasonal flair.

• For a dairy-free version, I replace butter and cream cheese with coconut-based alternatives, and use coconut cream in place of milk.

storage/reheating

I store frosted cupcakes in an airtight container at room temperature (cool spot) for up to 2 days, or refrigerate for up to 4 days. Bringing them to room temperature (~20 minutes) before serving brings back their fluffiness. I don’t recommend freezing once frosted—unfrosted cupcakes freeze well for a couple months.

FAQs

Can I use canned or frozen peaches?

Yes—just drain canned or thawed frozen peaches well before dicing and folding in.

Is honey better than sugar?

Honey adds a soft floral sweetness and helps the crumb stay moist—I love the subtle nuance it brings.

Can I pipe the frosting?

Absolutely—I achieve a neat swirl with a star tip after the cupcakes are cooled.

Can I make ahead?

Yes—I bake and frost them a day before serving. I keep them covered in the fridge and bring them to room temp before serving.

Are these gluten-free adaptable?

They adapt well with a 1:1 gluten-free flour blend. I don’t notice texture loss, and they stay tender.

Conclusion

I love how these Golden Peach Cream Dream Cupcakes deliver soft, fruity, and creamy perfection in each bite. They feel light yet indulgent, effortless yet impressive—and always bring smiles to the table after one taste.