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Homemade Honey Peach Cream Cheese Cupcakes with a bite taken out, showing peach filling, topped with cream cheese frosting, a peach slice, and a honey drizzle.

Honey Peach Cream Cheese Cupcakes

These Honey Peach Cream Cheese Cupcakes are a delightful summer treat made with ripe peaches, honey, and tangy cream cheese frosting. They stay moist for days and have a rich, fruity flavor that's perfect for picnics, barbecues, or any sweet occasion.
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Course: Dessert
Cuisine: American
Keyword: Honey cream cheese cupcakes, Honey peach cream cheese cake, Honey Peach Cream Cheese Cupcakes, Honey peach cream cheese cupcakes healthy, Honey peach cream cheese frosting, Honey peach cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 280kcal
Cost: $8

Equipment

  • 1 Standard Muffin Tin (For baking cupcakes)
  • 12 Paper cupcake liners (To line the muffin tin)
  • 2 Mixing bowls (For dry and wet ingredients)
  • 1 Electric hand mixer (For beating butter and cream cheese)
  • 1 Rubber spatula (For folding in peaches)
  • 1 Cooling rack (To cool cupcakes)
  • 1 Ice cream scoop (optional) (For even cupcake portions)

Ingredients

For the Cupcakes:

  • 1 ½ cups All-purpose flour
  • 2 teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Butter (softened)
  • ½ cup Honey - Use liquid honey for best results
  • 2 large Eggs - Ensure they are at room temperature
  • 1 teaspoon Vanilla extract
  • ¾ cup Milk
  • 2 medium Fresh peaches - Chopped into ½ inch chunks
  • ½ teaspoon Cinnamon - Optional, for added flavor

For the Cream Cheese Frosting:

  • 8 oz Cream cheese - Softened
  • ¼ cup Butter - Softened
  • 1 ½ cups Powdered sugar - Gradually added for smooth texture
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Heavy cream - Optional, for adjusting consistency

Optional Extras:

  • 1–2 slices Fresh peach slices - For topping the cupcakes
  • 1–2 tablespoon Honey - For drizzling over cupcakes
  • 1 teaspoon Cinnamon sugar - For sprinkling on top

Instructions

  • Preheat your oven to 350°F (175°C) so it's ready when you start baking.
  • Cut the peaches into small chunks, about ½ inch (1 cm) pieces.
  • Gather all your ingredients and make sure butter is softened and eggs are at room temperature.
  • In a bowl, combine the flour, baking powder, salt, and cinnamon.
  • Beat the softened butter with honey until it’s light and fluffy.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cupcake | Calories: 280kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 170mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg