Honey Peach Cream Cheese Cupcakes are soft vanilla cupcakes filled with a smooth cream cheese and honey mixture, then studded with bits of sweet, juicy peaches.
It’s like peach cheesecake and cupcakes had a baby—and it’s downright delicious. You don’t need anything fancy to pull them off, just some pantry basics and a handful of peaches.
These Honey Peach Cream Cheese Cupcakes bring back memories of hot summer days at my grandma’s house, sitting on her porch with a juicy peach in one hand and a spoonful of sweet cream cheese in the other.
That combo of fresh fruit and rich creaminess has stuck with me, and I’ve finally turned it into a cupcake that I know you’ll love as much as I do.
These cupcakes are soft, fluffy, and packed with real peach flavor. The honey-sweetened cream cheese center is a little surprise that makes them feel special without needing any fancy tricks. If you’re into easy bakes with big flavor, this one’s for you.
How To Make Honey Peach Cream Cheese Cupcakes?
Quick Recipe Overview
These peach cupcakes are simple to make, with a creamy filling and juicy fruit in every bite.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: About 1 hour 45 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 12 cupcakes
- Calories: ~230 per cupcake
Equipment
No need for special tools here—just the basics:
- Mixing bowls
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Spatula
- Ice cream scoop (optional but handy for even batter distribution)
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk + ½ tsp vinegar or lemon juice)
- ½ cup diced peaches (fresh, frozen, or canned – just drain them well)
For the Filling:
- 4 oz cream cheese, softened
- 2 tablespoons honey
- ½ cup finely chopped peaches
Ingredient Notes
1. Peaches: Fresh is best if they’re in season, but frozen or canned will work. Just make sure they’re drained and patted dry.
2. Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup milk with ½ teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
3. Cream Cheese: Go for full-fat for the creamiest texture. Let it soften before mixing.
4. Honey: Use a mild honey so it doesn’t overpower the peach flavor.
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the Filling
In a small bowl, stir together the cream cheese, honey, and chopped peaches until smooth. Set it aside while you make the batter.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream Butter & Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add in the eggs one at a time, mixing well after each, then stir in the vanilla.
5. Combine Wet & Dry
Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Don’t overmix—just stir until combined.
6. Add Peaches
Gently fold in the diced peaches.
7. Fill & Add Cream Cheese Center
Spoon a little cupcake batter into each liner—about ⅓ full. Add a small scoop (about 1 teaspoon) of the cream cheese filling in the center, then cover with more batter until liners are about ¾ full.
8. Bake
Bake for 20-25 minutes, or until a toothpick comes out clean (avoid poking directly in the center to miss the filling). resting time 20 munite, Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories: 230
- Fat: 11g
- Carbs: 28g
- Sugar: 16g
- Protein: 3g
Serving Suggestions
These cupcakes are great with:
1. A cold glass of milk
2. Hot tea or coffee
3. Fresh berries or a fruit salad on the side
4. A drizzle of warm honey for extra sweetness
FAQ
Can I freeze Honey Peach Cream Cheese Cupcakes?
Yes! Freeze them without frosting in an airtight container for up to 2 months. Thaw in the fridge before serving.
Can I skip the cream cheese filling?
Sure! You’ll end up with simple peach cupcakes—still tasty and soft.
Can I use canned peaches?
Absolutely. Just drain and pat them dry with a paper towel.
Final Thoughts
These Honey Peach Cream Cheese Cupcakes have become a favorite in my house, and I hope they’ll be a hit in yours too.
They’re easy, tasty, and feel a little fancy without the fuss. If you make them, drop a comment below—I’d love to hear how they turn out for you!
Honey Peach Cream Cheese Cupcakes
Equipment
- Mixing bowls
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Spatula
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk or milk + ½ tsp vinegar or lemon juice
- ½ cup diced peaches fresh, frozen, or canned – just drain them well
For the Filling:
- 4 oz cream cheese softened
- 2 tablespoons honey
- ½ cup finely chopped peaches
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make the Filling
- In a small bowl, stir together the cream cheese, honey, and chopped peaches until smooth. Set it aside while you make the batter.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter & Sugar
- In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add in the eggs one at a time, mixing well after each, then stir in the vanilla.
Combine Wet & Dry
- Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Don’t overmix—just stir until combined.
Add Peaches
- Gently fold in the diced peaches.
Fill & Add Cream Cheese Center
- Spoon a little cupcake batter into each liner—about ⅓ full. Add a small scoop (about 1 teaspoon) of the cream cheese filling in the center, then cover with more batter until liners are about ¾ full.
Bake
- Bake for 20-25 minutes, or until a toothpick comes out clean (avoid poking directly in the center to miss the filling). resting time 20 munite, Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
