These honey peach cream cheese cupcakes are the ultimate summer treat — soft, fruity, and topped with a luscious honey cream cheese frosting that’ll have everyone asking for the recipe.
Okay, real talk — I made these on a whim when I had a bowl of ripe peaches sitting on my counter and absolutely zero self-control. One bite of that fluffy, honey-kissed cupcake with that dreamy cream cheese frosting and I was done. These are the kind of cupcakes that disappear before they even cool down.
Table of Contents
What Makes These Cupcakes So Special
This peach cupcake recipe hits all the right notes — tender crumb, natural sweetness from real honey, and juicy little pockets of peach in every bite.
The cream cheese frosting is smooth, tangy, and just sweet enough, with an optional peach puree swirl that makes everything taste like summer in dessert form. Think of it like a lemon blueberry cake energy, but make it peachy and even more irresistible.
No fuss, no fancy equipment — just really, really good cupcakes.
Honey Peach Cream Cheese Cupcakes
Equipment
- stand mixer or hand mixer
- 12-cup muffin tin
- cupcake liners
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
- Piping bag or offset spatula
- toothpick
Ingredients
For the Cupcakes
- 1¾ cups all-purpose flour sifted
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup sugar
- ½ cup honey raw, unfiltered preferred
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup peaches finely diced, fresh or canned (drain and pat dry if canned)
- ½ cup milk
For the Honey Cream Cheese Frosting
- 8 oz cream cheese softened
- ¼ cup butter softened
- 3 cups powdered sugar sifted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons peach puree optional, for extra flavor and color
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt until combined. Set aside.
- In a large bowl or stand mixer, beat the softened butter, sugar, and honey together for 3 to 4 minutes until the mixture is light and fluffy. Don’t rush this step — properly creamed butter means properly fluffy cupcakes.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract until smooth.
- Add the flour mixture and milk in alternating additions, beginning and ending with the flour (flour → milk → flour → milk → flour). Mix gently between each addition and stop as soon as everything is just combined — overmixing will make the cupcakes tough.
- Gently fold in the finely diced peaches using a rubber spatula. If using canned peaches, make sure they are well drained and patted dry first.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Do not overfill.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
- Beat the softened cream cheese and butter together until completely smooth with no lumps. Mix in the honey and vanilla extract.
- Gradually add the sifted powdered sugar, starting on low speed to avoid a mess, then increasing to medium-high until the frosting is light and fluffy. If using peach puree, stir it in now for extra flavor and a soft peachy color.
- Pipe or spread the frosting onto the completely cooled cupcakes. Garnish with a fresh peach slice, a drizzle of honey, or both. Serve and enjoy!
Notes
Ingredients
For the Cupcakes
| Ingredient | Amount |
|---|---|
| All-purpose flour, sifted | 1¾ cups |
| Baking powder | 1½ teaspoons |
| Salt | ¼ teaspoon |
| Butter, softened | ½ cup |
| Sugar | ½ cup |
| Honey (raw, unfiltered preferred) | ½ cup |
| Large eggs, room temperature | 2 |
| Vanilla extract | 1 teaspoon |
| Peaches, finely diced (fresh or canned) | 1 cup |
| Milk | ½ cup |
For the Honey Cream Cheese Frosting
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 8 oz |
| Butter, softened | ¼ cup |
| Powdered sugar, sifted | 3 cups |
| Honey | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Peach puree (optional but highly recommended) | 2 tablespoons |
Step-by-Step Instructions
Step 1: Get Your Oven Ready
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with your cupcake liners. I like to use pretty ones because honestly, presentation matters and it makes me happy. No shame.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step takes about 30 seconds but it matters — it means no rogue pockets of baking powder in your finished cupcake. Set this bowl aside and move on to the fun part.
Step 3: Cream the Butter, Sugar & Honey
In a large bowl (or stand mixer), beat the softened butter, sugar, and honey together for a solid 3 to 4 minutes until the mixture is light, fluffy, and smells absolutely incredible. That honey makes such a difference here — it adds this warm, floral sweetness that regular sugar just can’t replicate. Don’t rush this step. Properly creamed butter = properly fluffy cupcakes.
Quick tip: Room temperature butter is non-negotiable. Cold butter won’t cream properly and you’ll end up with a lumpy batter. Pull it out of the fridge an hour before you bake.
Step 4: Add the Eggs and Vanilla
Beat in your eggs one at a time, making sure each one is fully incorporated before adding the next. Then stir in the vanilla extract. Your batter should look smooth and glossy at this point — kind of like a soft caramel ribbon. Very satisfying.
Step 5: Alternate the Dry Ingredients and Milk
Now you’re going to add your flour mixture and milk in alternating additions — start and end with the flour. So: flour, milk, flour, milk, flour. Mix gently between each addition and stop as soon as everything is just combined. Overmixing is the enemy of a tender vanilla peach cupcake, so resist the urge to keep going.
Step 6: Fold in the Peaches
This is the moment. Gently fold in your finely diced peaches using a spatula. If you’re using canned peaches, make sure they’re well-drained so you don’t add extra liquid to the batter. Fresh summer peaches are chef’s kiss here, but canned works totally fine year-round.
Step 7: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Don’t overfill — they’ll puff up beautifully and you want room for that to happen. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Your kitchen is going to smell like a peach bakery. You’re welcome.
Step 8: Cool Completely
This part is genuinely hard. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting. I cannot stress this enough — frosting warm cupcakes is a disaster. The cream cheese frosting will melt right off and you’ll be sad. Be patient. Snack on something while you wait.
Step 9: Make the Honey Cream Cheese Frosting
Beat the softened cream cheese and butter together until completely smooth — no lumps. Then mix in the honey and vanilla. Gradually add the powdered sugar, beating on low at first so you don’t end up in a powdered sugar snowstorm, then increase speed until the frosting is fluffy and dreamy.
Optional but amazing: Stir in 2 tablespoons of peach puree for a hint of fruity flavor and the prettiest soft peachy color. It’s subtle but gorgeous.
Step 10: Frost and Garnish
Pipe or spread the frosting onto your completely cooled cupcakes. Top with a fresh peach slice, a little drizzle of honey, or both. These are stunning on a dessert table and honestly almost too pretty to eat. Almost.
Expert Tips, Variations & Troubleshooting
Tips for the Best Peach Cake Cupcake Recipe
Use raw, unfiltered honey if you can — it has more flavor depth than the standard processed kind. If your peaches are extra juicy, pat them dry with a paper towel before folding them in so they don’t make the batter too wet. And always, always sift your powdered sugar for the frosting. Nobody wants lumpy frosting.
Fun Variations to Try
Want to switch things up? Add a pinch of cinnamon or cardamom to the batter for a warmly spiced version. You could also swirl a little peach jam into the frosting for extra flavor, or top with crushed graham crackers for a peach cheesecake vibe. If you’re into fruit desserts, you’ll probably also love these browned butter Cadbury mini egg cookies — different vibe, same level of obsession.
Troubleshooting
If your cupcakes sank in the middle, your oven might run hot — try an oven thermometer to check. Flat frosting usually means the cream cheese or butter was too warm; pop the frosting in the fridge for 15 minutes and re-whip. If the batter seems too thick, a splash more milk will sort it right out.
Storage Instructions
| Method | How Long |
|---|---|
| Refrigerator (covered) | Up to 3 days |
| Freezer (unfrosted, wrapped) | Up to 2 months |
| Room temperature (max 2 hrs) | Day of serving only |
Reheating: These are best served at room temperature, so take refrigerated cupcakes out about 20–30 minutes before serving. The frosting softens back up beautifully.
No-waste tip: Got leftover peach puree? Stir it into your morning yogurt, drizzle it over oatmeal, or mix it into a smoothie. And any extra frosting makes an incredible spread for toast or bagels. Don’t you dare throw it away.
Nutritional Information
Per cupcake (approximate, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 52g |
| Sugar | 38g |
| Protein | 4g |
| Sodium | 180mg |
Honey Peach Cream Cheese Cupcakes FAQs
Can I use canned peaches instead of fresh for this honey peach cream cheese cupcake recipe?
Yes, absolutely! Canned peaches work great — just drain them well and pat them dry before dicing. Fresh peaches give a slightly brighter flavor, but canned is totally reliable and makes this a year-round recipe.
Can I make these cupcakes ahead of time?
You can bake the cupcakes a day ahead and store them unfrosted at room temperature. Make the frosting fresh and frost them the day you plan to serve. They’ll taste just as good, maybe even better since the flavors settle in.
What can I substitute for honey in the frosting?
Maple syrup works really well as a substitute and adds its own lovely flavor. You could also just use a little extra powdered sugar if you’d rather skip the liquid sweetener entirely. The cream cheese frosting will still be delicious either way.
Can I turn this into a full peach cake instead of cupcakes?
Yes! Pour the batter into two 8-inch round cake pans and bake at 350°F for about 25–30 minutes, checking with a toothpick. Layer with the cream cheese frosting for a stunning peach layer cake. It’s a vibe.
My frosting is too runny — what do I do?
This usually means your cream cheese or butter was too soft. Pop the frosting in the fridge for 15–20 minutes, then re-whip it. You can also add a bit more sifted powdered sugar, a few tablespoons at a time, until it reaches the right consistency.
Let’s Bake These Together!
If you’ve made it this far, you know you need to make these honey peach cream cheese cupcakes this week. They’re soft, fruity, ridiculously creamy, and honestly just the kind of treat that makes a regular Tuesday feel special.
Whether you’re baking for a summer party, a birthday, or just because you deserve something beautiful — this peach cupcake recipe delivers every single time.
If you love fruity bakes, make sure you also check out this gorgeous lemon blueberry cake — it’s another crowd-pleaser that’s surprisingly easy to pull off.
Made these? I’d love to hear how they turned out! Drop your thoughts in the comments below, and if you’re feeling extra generous, save this recipe to Pinterest so your friends can find it too. Happy baking!
