These Honey Peach Cream Cheese Cupcakes are soft, moist, and packed with juicy peaches and rich cream cheese. A swirl of honey adds the perfect touch of natural sweetness, creating a delicious balance between fruity and creamy flavors. Whether I’m making them for a summer gathering or a cozy night in, these cupcakes are always a hit.
Why You’ll Love This Recipe
I love how these cupcakes bring together the light, fruity flavor of peaches with the richness of cream cheese. They’re not overly sweet, and the honey gives them a soft floral note that’s just right. These cupcakes are easy to make, yet they look and taste like something straight from a bakery. Plus, the individual portions make them perfect for parties, potlucks, or just enjoying one at a time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup honey
2 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream
1 cup diced fresh peaches (peeled)
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
For Topping (Optional):
Extra peach slices
Drizzle of honey
Directions
I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, I cream the butter, sugar, and honey until light and fluffy.
I beat in the eggs one at a time, then add the vanilla extract.
I stir in the sour cream, then gradually add the dry ingredients until just combined.
I gently fold in the diced peaches.
For the cream cheese filling, I beat together the softened cream cheese, sugar, egg yolk, and vanilla until smooth.
I fill each cupcake liner about halfway with batter, add a spoonful of the cream cheese filling, then top with a bit more cupcake batter if needed.
I bake for 20–24 minutes, or until the tops are golden and a toothpick comes out clean from the cake portion.
I let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, I top them with a slice of peach and a light drizzle of honey if I want an extra special touch.
Servings and timing
This recipe makes 12 cupcakes. Prep time: 20 minutes Bake time: 20–24 minutes Total time: 45 minutes
Variations
I sometimes swap the peaches for nectarines or plums depending on what’s in season.
For a spiced version, I add a pinch of cinnamon or nutmeg to the batter.
If I want more texture, I mix in a handful of chopped pecans or almonds.
To make these cupcakes even more indulgent, I’ve added a honey glaze on top after baking.
Storage/Reheating
I store these cupcakes in an airtight container in the refrigerator for up to 4 days. To enjoy them warm, I pop one in the microwave for about 10–15 seconds. They also freeze well—just wrap each cupcake in plastic wrap and store in a freezer-safe bag for up to 2 months. I thaw them in the fridge overnight before eating.
FAQs
How ripe should the peaches be for this recipe?
I use ripe but firm peaches so they hold their shape during baking and don’t turn mushy.
Can I use canned or frozen peaches?
Yes, I can use canned (drained) or frozen (thawed and patted dry) peaches if fresh ones aren’t available.
Is it okay to skip the cream cheese filling?
Definitely—I sometimes leave it out for a simpler peach cupcake, and it’s still delicious.
Can I make this recipe gluten-free?
Yes, I substitute the all-purpose flour with a 1:1 gluten-free flour blend, and they come out great.
How do I prevent the cream cheese filling from sinking?
I try not to overfill the liners and keep the filling centered to help it stay in place during baking.
Conclusion
These Honey Peach Cream Cheese Cupcakes are one of my go-to desserts when I want something sweet, creamy, and fresh. They’re easy to bake, full of flavor, and always impress whoever I share them with. Whether it’s summer or not, these cupcakes bring a sunny, fruity twist to my dessert table.
Soft, moist cupcakes filled with juicy peaches and a creamy, lightly sweetened cream cheese center, topped with a drizzle of honey for a floral finish.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup honey
2 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream
1 cup diced fresh peaches (peeled)
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
1 egg yolk
1/2 tsp vanilla extract (for filling)
Optional: Extra peach slices
Optional: Drizzle of honey
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk together the flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, cream the butter, sugar, and honey until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Stir in the sour cream, then gradually add the dry ingredients until just combined.
Gently fold in the diced peaches.
In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.
Fill each cupcake liner halfway with batter, add a spoonful of cream cheese filling, then top with more batter if needed.
Bake for 20–24 minutes, until the tops are golden and a toothpick comes out clean from the cake portion.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Top with a peach slice and drizzle with honey, if desired.
Notes
Use ripe but firm peaches to avoid mushy texture.
Canned or frozen peaches can be used if fresh are unavailable.
Do not overfill the liners to keep the cream cheese centered.
For variation, try adding cinnamon, nuts, or a honey glaze.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
