Print

Honey Peach Cream Cheese Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and moist honey peach cream cheese cupcakes made with fresh peaches and topped with a creamy honey-infused cream cheese frosting for a lightly sweet and comforting dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh peaches, finely chopped
  • 1/4 cup milk

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 tablespoons honey
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter, cream cheese, granulated sugar, and honey until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  6. Gently fold in the finely chopped peaches.
  7. Divide the batter evenly among the liners, filling each about three-quarters full.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool completely before frosting.
  10. For the frosting, beat cream cheese and butter until smooth. Add honey, vanilla, and powdered sugar gradually, beating until creamy and spreadable.
  11. Frost cooled cupcakes and garnish with peach slices or a drizzle of honey if desired.

Notes

  • Drain and pat dry canned peaches if using to prevent excess moisture.
  • Add a pinch of cinnamon or lemon zest for extra flavor.
  • Store frosted cupcakes in the refrigerator for up to 4 days.
  • Let cupcakes sit at room temperature for 20–30 minutes before serving.
  • Freeze unfrosted cupcakes for up to 2 months and frost after thawing.

Nutrition

Find it online: https://cookedbymaya.com/honey-peach-cream-cheese-cupcakes/