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Honey Peach Cream Cheese Cupcakes

A close-up of one perfectly frosted honey peach cream cheese cupcake sitting on a white plate.
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Make moist, flavorful cupcakes featuring fresh peach and honey, topped with a rich, tangy cream cheese frosting. This recipe provides a simple path to a gourmet summer dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup finely diced fresh or thawed peaches
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon lemon juice
  • 1/4 cup peach puree (optional, for extra flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and honey with an electric mixer until light and fluffy. This creates the base for your moist peach cupcakes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Gently fold in the diced peaches.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the sweet cream cheese frosting. In a clean bowl, beat the softened cream cheese and 1/4 cup softened butter until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  11. Mix in the lemon juice and peach puree, if using. Beat until the frosting is light and spreadable.
  12. Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.

Notes

  • For the best texture, ensure your peaches are diced small (about 1/4 inch pieces) so they distribute evenly in the batter.
  • If you want a stronger peach flavor in the frosting, use 1/2 teaspoon of peach extract instead of lemon juice.
  • You can use canned or frozen peaches, but make sure they are well-drained before dicing and adding them to the batter.

Nutrition

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