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Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes are soft vanilla cupcakes filled with a sweet honey-peach cream cheese center and bits of juicy peaches in every bite. Perfectly simple, fruity, and full of flavor!
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Course: Dessert
Cuisine: American
Keyword: Honey Peach Cream Cheese Cupcakes
Prep Time: 1 hour
Cook Time: 25 minutes
Resting Time:: 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 230kcal

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.

Nutrition

Calories: 230kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Sugar: 16g