Name: Honey Peach Cream Cheese Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 3/4 cups all-purpose flour, sifted (Or whisk if no sifter); 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup honey (raw, unfiltered preferred); 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup peaches, finely diced (fresh or well-drained canned); 1/2 cup milk (whole milk or 2% work best); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 3 cups powdered sugar, sifted; 2 tablespoons honey; 1 teaspoon vanilla extract; 2 tablespoons peach puree (optional) (Intensifies peach flavor)

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I still remember the first summer I tried these Honey Peach Cream Cheese Cupcakes — the cake was tender, the peaches popped in each bite, and the frosting had just enough honey to feel indulgent without cloying sweetness. These cupcakes are a bright, seasonal treat for backyard brunches, bridal showers, or any time you want a dessert that feels homemade but a little elevated. If you like fruit-forward cupcakes with a tangy-sweet finish, this is one to bookmark — it’s as approachable as a classic cupcake but with a fresh peach twist and creamy honey-sweet frosting. For a spiced, autumnal cupcake idea to try another time, see this take on apple cider cupcakes: apple cider cupcakes with spiced buttercream.

Why you’ll love this dish

Peach season makes these cupcakes irresistible. They balance light, honey-sweet cake with a rich, tangy cream cheese frosting. They’re:

Quick to mix — most steps are simple creaming and folding.
Flexible — use fresh summer peaches or canned peaches off-season.
Crowd-pleasing — kids and adults both love the texture and bright flavor.

“The peaches make every bite sing — not too sweet, just perfectly balanced with the honey cream cheese frosting.” — A happy backyard brunch guest

These cupcakes work for brunch, summer parties, or anytime you want a dessert that feels both nostalgic and a little fancy.

How this recipe comes together

Before you dive into the ingredients, here’s a quick overview so you know what to expect:

Dry ingredients are whisked together first to ensure even leavening.
Butter, sugar, and honey are creamed until light to give the batter lift.
Eggs and vanilla are added, then dry ingredients alternate with milk to keep batter tender.
Fresh or canned diced peaches are folded in gently to avoid breaking them up.
Cupcakes bake about 18–22 minutes, cool, then get a honey-sweet cream cheese frosting.
If you’re curious how cream cheese frosting plays with other cakes, you might enjoy this banana cake with cream cheese frosting for comparison: banana cake with cream cheese frosting.

Gather these items

What you’ll need (serves ~12 cupcakes)

1 3/4 cups all-purpose flour, sifted (or whisk if no sifter)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup honey (raw, unfiltered preferred for flavor)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup peaches, finely diced (fresh or well-drained canned)
1/2 cup milk (whole milk or 2% work best)
Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons peach puree (optional — intensifies peach flavor)

Ingredient notes and substitutions:

Flour: Use all-purpose for structure; cake flour will make them slightly finer and more delicate.
Honey: Swap for maple syrup for a different floral note, but reduce liquid elsewhere by a tablespoon if very runny.
Peaches: Fresh ripe peaches give the best texture. If using canned, drain well and pat dry to avoid soggy batter.
Milk: Buttermilk (1:1 swap) adds tenderness and tang.

Directions

Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl whisk together the sifted flour, baking powder, and salt. Set aside.
Cream fats and sweeteners: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and honey on medium speed until pale and fluffy, about 3–4 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, scraping down the bowl after each. Mix in the vanilla.
Combine dry and wet: Add the dry ingredients to the wet in three additions, alternating with the milk (dry, milk, dry, milk, dry). Mix on low just until combined; don’t overmix.
Fold in peaches: Gently fold the finely diced peaches into the batter with a spatula.
Fill liners: Divide the batter evenly among the liners, filling each about two-thirds full.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the tin halfway if your oven has hot spots.
Cool: Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make frosting: Beat the softened cream cheese and butter together until smooth. Mix in the honey and vanilla. Gradually add the powdered sugar and beat until fluffy. If using, fold in the peach puree for a peachier frosting.
Frost and finish: Pipe or spread the frosting onto cooled cupcakes. Garnish with thin peach slices, a drizzle of honey, or a sprinkle of finely chopped toasted almonds if desired.
Chill and store: Refrigerate the frosted cupcakes in an airtight container (see storage notes below).

Best ways to enjoy it

Serve at room temperature for best texture: remove cupcakes from the fridge ~20 minutes before serving.
Pair with beverages: simmering hot tea (Earl Grey or chamomile), iced green tea, or a sparkling rosé complements the honey-peach notes.
Plating idea: top each cupcake with a thin fan of fresh peach, a tiny mint leaf, and a light honey drizzle for an elegant presentation.

How to store & freeze

Short term: Keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting needs refrigeration.
Bring to serving temp: Remove from fridge 20–30 minutes before serving so the cake softens and flavors open.
Freezing unfrosted cupcakes: Cool completely and freeze unfrosted cupcakes in a single layer on a baking sheet until solid. Then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight, then bring to room temp before frosting.
Freezing frosting: You can freeze the frosting in an airtight container for up to 1 month. Thaw in the fridge and rewhip lightly before using.
Food safety: Because of the cream cheese and eggs, do not leave frosted cupcakes at room temperature for more than 2 hours.

Pro chef tips

Keep butter and eggs at room temperature for better emulsification and a smoother batter.
Dice peaches small and uniformly so they distribute evenly and don’t weigh down the cupcakes.
If using very juicy peaches, toss the diced pieces in a tablespoon of flour before folding into the batter — this helps prevent sinking.
For a brighter peach flavor in frosting, reduce powdered sugar by a small amount and stir in 1–2 tablespoons of peach puree (more will thin the frosting).
If you prefer a more rustic flavor, substitute half the honey with brown sugar for a deeper caramel note. For other creative spice ideas, check this apple cider cupcake recipe for techniques you can borrow: apple cider cupcakes with spiced buttercream.

Recipe variations

Peach-Bourbon: Add 1 tablespoon bourbon to the frosting and a teaspoon to the batter for a grown-up twist.
Mini cupcakes: Bake in mini muffin tins for 10–12 minutes; great for parties and portion control.
Vegan swap: Use vegan butter, a plant-based cream cheese, a flax egg (1 tbsp flax + 3 tbsp water per egg), and a non-dairy milk. Texture will be slightly different but still delicious.
Gluten-free: Use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it.

Your questions answered

Q: Can I use canned peaches instead of fresh?
A: Yes. Use well-drained canned peaches and pat them dry before dicing to avoid adding excess moisture. They’ll work fine out of season.

Q: How long does it take to make these from start to finish?
A: Plan for about 15 minutes prep, 18–22 minutes baking, plus 20–30 minutes cooling and frosting — roughly 60–75 minutes total.

Q: Can I make the cupcakes ahead of time?
A: Bake the cupcakes a day ahead and keep unfrosted at room temperature in an airtight container. Refrigerate the frosting and assemble the day of for best texture. Once frosted, they should be refrigerated and eaten within 3 days.

Q: My frosting is runny. What happened?
A: Likely the cream cheese or butter was too warm, or you added too much peach puree. Chill the frosting for 15–30 minutes and rewhip. If still thin, add a little sifted powdered sugar to thicken.

Q: Is it okay to use honey in the batter and frosting?
A: Yes. Honey adds moisture and a floral sweetness. Use raw unfiltered honey for flavor depth, but be aware it’s sweeter than sugar so don’t swap 1:1 for granulated sugar without adjusting.

Conclusion

If you want more peach cupcake inspiration and variations, see this local write-up for a similar take: Honey Peach Cream Cheese Cupcakes | Galena Sentinel Times, and for another texture-forward peach cupcake with cream cheese frosting, check out this tested recipe: Fresh Peach Cupcakes with Cream Cheese Frosting – Just a Taste.