Why You’ll Love This Recipe

I love how these cupcakes balance the natural sweetness of peaches with the tang of cream cheese, all rounded out by a gentle hint of honey. The texture is soft and light, and each one feels a bit like summer in your hand. They’re easy to bake and consistently get rave reviews from friends and family

ingredients

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

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Honey
Eggs
Vanilla extract
Buttermilk
Fresh or canned peaches (chopped or as preserves)

For the Cream Cheese Frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Honey
Vanilla extract
Milk (optional, to adjust frosting texture)

Garnish:

Fresh peach slices or diced peaches
Extra honey drizzle
Optional sugar crystals for sparkle

directions

I preheat the oven to 350°F (175°C) and line a 12‑cup muffin tin with paper liners
I whisk together flour, baking powder, baking soda, and salt in a bowl
In another bowl, I beat butter, sugar, and honey until light and fluffy, then add eggs one at a time, followed by vanilla extract
I alternate adding the dry ingredients and buttermilk to the butter mixture, stirring gently until just combined .
I fold in chopped peaches or a spoonful of peach preserves
I fill each liner about ⅔ full, then bake for 18–22 minutes (toothpick should come out clean)
I let the cupcakes cool completely before frosting

To make the frosting:

I beat cream cheese and butter until creamy, then gradually add powdered sugar, honey, vanilla, and a splash of milk if needed
I frost the cooled cupcakes generously, then top with fresh peach slices, a honey drizzle, and sparkle of sugar crystals

Servings and timing

Yield: about 12 cupcakes
Prep time: ~ 20 minutes
Bake time: 18–22 minutes
Total time: ~ 40–45 minutes (including cooling and frosting)

Variations

I sometimes swap honey for maple syrup or agave syrup
I’ve folded chopped peaches into the batter instead of preserves for a fresher texture .
I add a teaspoon of lemon zest to the batter or frosting for a bright twist .
For gluten-free versions, I substitute with a 1:1 gluten-free flour blend

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. Before serving, I bring them to room temperature so the frosting is soft and the flavors shine. These don’t freeze well after frosting, but you can freeze unfrosted cupcakes for up to 2 months; thaw, then frost before serving

FAQs

Can I use canned peaches instead of fresh?

Yes—I use drained canned peach slices or preserves and they work wonderfully

Can I make these without honey?

Absolutely—you can replace honey with maple syrup or leave it out entirely and adjust sugar to taste .

Is the frosting too sweet?

I balance sweetness by adjusting honey and powdered sugar or adding a small pinch of salt to enhance flavor .

Can I make these ahead of time?

Yes, I bake them a day ahead and refrigerate fully cooled cupcakes in an airtight container; I frost just before serving for best results .

How should I store them?

Refrigerate for up to 4 days. If storing at room temperature, consume within one day to keep fresh .

Conclusion

These Honey Peach Cream Cheese Cupcakes are one of my favorite ways to celebrate peach season—or just when I want something light, fruity, and creamy. They’re simple yet elegant, and always disappear fast. I hope they become a go‑to treat for your special moments, too!

Honey Peach Cream Cheese Cupcakes

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Author: Mia
Total Time: 40–45 minutes
Yield: 12 cupcakes
Diet: Vegetarian

Print Recipe

Description

Soft peach cupcakes with a hint of honey and topped with luscious cream cheese frosting—perfect for summer brunches or sweet celebrations.

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

Wet ingredients: In another bowl, cream butter, granulated sugar, and honey until light and fluffy. Add eggs one at a time, beating well, then add vanilla.

Combine: Alternate adding dry ingredients and buttermilk to the butter mixture, stirring gently. Fold in peaches or preserves.

Bake: Fill liners ⅔ full and bake for 18–22 minutes, until a toothpick inserted comes out clean. Cool completely.

Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, honey, and vanilla. Adjust texture with a splash of milk if needed.

Decorate: Frost cooled cupcakes. Top with peach slices, a drizzle of honey, and sugar crystals if desired.

Notes

Substitute honey with maple or agave syrup.

For fresh peach texture, fold chopped peaches into batter.

Add lemon zest to batter or frosting for a citrus twist.

Use 1:1 gluten-free flour for a gluten-free version.

Store frosted cupcakes in the fridge for up to 4 days.

Prep Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American