Honey Peach Cream Cheese Cupcakes – Soft & Sweet
These Honey Peach Cream Cheese Cupcakes are soft, sweet, and bursting with peach flavor. After making these many times, I’ve perfected the recipe to give you the best peach cupcakes you’ve ever tasted. The trick I discovered is using fresh peaches for the ultimate summer treat. Keep reading for my best tips on making these cupcakes. If you love recipes like this, you’ll also enjoy Try these Strawberry Cheesecake Breakfast Rolls for a sweet start to your day and Pair these cupcakes with a side of Golden Crust Garlic Rosemary Focaccia Muffins for a perfect summer meal.
Why This Honey Peach Cream Cheese Cupcakes – Soft & Sweet Is Pure Comfort
- Soft and moist crumb
- Perfect balance of sweet and tangy
- Easy to make with simple ingredients
- Ideal for summer cookouts or any time you crave peach flavor
What You'll Need for Honey Peach Cream Cheese Cupcakes – Soft & Sweet
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh peaches
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Honey
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Optional: Cream cheese frosting
- Optional: Fresh peach slices
- Optional: Mint leaves
📝 Ingredient Notes
- Peaches: Use ripe, fresh peaches for the best flavor. Canned peaches can be used as a substitute.
🛒 Tools & Equipment I Recommend
- KitchenAid Hand Mixer — Makes batter preparation quick and easy → See on Amazon
- OXO Good Grips Measuring Cups — Accurate measurements for consistent results → See on Amazon
How to Make Honey Peach Cream Cheese Cupcakes – Soft & Sweet
- Prepare the peaches: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin. Peel and dice the peaches, then set them aside.
- Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey and vanilla extract. In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the diced peaches.
- Bake the cupcakes: Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: In a medium bowl, beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, beating until light and fluffy. Spread the frosting onto the cooled cupcakes and garnish with fresh peach slices and mint leaves.
Cook's Tips for Perfect Honey Peach Cream Cheese Cupcakes – Soft & Sweet
- Common mistake and fix: Don't overmix the batter. This can lead to tough cupcakes. Mix just until the dry ingredients are incorporated.
- Pro tip: For an extra touch of peach flavor, you can brush the cupcakes with a peach nectar simple syrup after they've cooled.
- Pro tip: To prevent the cupcakes from sticking to the pan, make sure to grease and flour the muffin tin thoroughly. You can also use cupcake liners for easy removal.
- Pro tip: For a smoother frosting, make sure your cream cheese and butter are at room temperature before beating them together.
Storing & Reheating Honey Peach Cream Cheese Cupcakes – Soft & Sweet
Short-Term Storage
Store in an airtight container in the fridge. Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The cupcakes can be made up to 1 day ahead and stored in an airtight container at room temperature. The frosting can also be made ahead and stored in the refrigerator.
Freezing Honey Peach Cream Cheese Cupcakes – Soft & Sweet
Cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: There's no need to reheat these cupcakes. Simply bring them to room temperature before serving. Microwave: Do not reheat in the microwave as this can make the cupcakes tough and dry.
Recipe Notes
- Chef tip: For a fun twist, you can swap out the peaches for another fruit, such as berries or pineapple.
- Best substitution: If you don't have fresh peaches, you can use canned peaches in juice, drained and diced.
- Make-ahead: The cupcakes can be made up to 1 day ahead and stored in an airtight container at room temperature. The frosting can also be made ahead and stored in the refrigerator.
- Scaling: This recipe can be easily doubled to make 24 cupcakes.
- Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil. If the cupcakes are not cooking through, extend the baking time by a few minutes.
Want to level up this recipe?
OXO Good Grips Measuring Spoons — Accurate measurements for consistent results in baking → Check price on Amazon
Honey Peach Cream Cheese Cupcakes – Soft & Sweet
Ingredients
Main Ingredients
- Fresh peaches
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Honey
- Vanilla extract
Seasonings
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Optional Toppings
- Cream cheese frosting
- Fresh peach slices
- Mint leaves
Instructions
- Prepare the peaches: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin. Peel and dice the peaches, then set them aside.
- Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey and vanilla extract. In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the diced peaches.
- Bake the cupcakes: Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: In a medium bowl, beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, beating until light and fluffy. Spread the frosting onto the cooled cupcakes and garnish with fresh peach slices and mint leaves.
Notes
- Chef tip: For a fun twist, you can swap out the peaches for another fruit, such as berries or pineapple.
- Best substitution: If you don't have fresh peaches, you can use canned peaches in juice, drained and diced.
- Make-ahead: The cupcakes can be made up to 1 day ahead and stored in an airtight container at room temperature. The frosting can also be made ahead and stored in the refrigerator.
- Scaling: This recipe can be easily doubled to make 24 cupcakes.
- Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil. If the cupcakes are not cooking through, extend the baking time by a few minutes.
Storage
- Fridge: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezer: Cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: There's no need to reheat these cupcakes. Simply bring them to room temperature before serving.
- Microwave reheat: Do not reheat in the microwave as this can make the cupcakes tough and dry.
- Make ahead: The cupcakes can be made up to 1 day ahead and stored in an airtight container at room temperature. The frosting can also be made ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 50g
- Fiber: 1g
- Sugar: 35g
- Sodium: 150mg
- Cholesterol: 65mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Honey Peach Cream Cheese Cupcakes – Soft & Sweet FAQs
Yes, the cupcakes can be made up to 1 day ahead and stored in an airtight container at room temperature. The frosting can also be made ahead and stored in the refrigerator.
Overmixing the batter or overbaking the cupcakes can lead to a dry texture. Make sure to mix the batter just until the dry ingredients are incorporated and check the cupcakes for doneness at the minimum baking time.
Yes, you can use canned peaches in juice, drained and diced, as a substitute for fresh peaches. This will change the texture slightly, but the flavor will still be delicious.
No, this recipe is not suitable for the air fryer. The air fryer is not designed to bake, and the cupcakes will not cook evenly.
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
A Warm Final Note
I can’t wait for you to try Honey Peach Cream Cheese Cupcakes – Soft & Sweet and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
