Name: Honey Peach Cream Cheese Cupcakes
Prep time: 40 min
Cook time: 22 min
Total time: 90 min
Ingredients: 1 3/4 cups all-purpose flour, sifted; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup honey (raw, unfiltered preferred); 1/2 cup butter, softened (for the batter); 1/2 cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup peaches, finely diced (fresh or canned; drain canned well); 1/2 cup milk (Substitutions for lighter crumb available); 8 oz cream cheese, softened (for frosting); 1/4 cup butter, softened (for frosting); 3 cups powdered sugar, sifted; 2 tablespoons honey (for frosting); 1 teaspoon vanilla extract (for frosting); 2 tablespoons peach puree (optional, for added peach flavor in frosting)

I still remember the first time I bit into a Honey Peach Cream Cheese Cupcake — the moist crumb, tiny pops of fresh peach, and a silky honey-sweet frosting all came together like a summer day in dessert form. These cupcakes are an easy way to turn ripe peaches into a crowd-pleasing treat for brunch, potlucks, or a warm-weather celebration. If you love desserts with a balance of fruit and tang, these are worth making — and they’re surprisingly simple to pull off. For ideas on pairing cream cheese in savory dishes, see this baked cream cheese chicken recipe that also shows how forgiving cream cheese can be in cooking.

Why you’ll love this dish

Peach flavor without fuss. These cupcakes use diced fresh (or canned) peaches folded into a tender honey-sweet batter and finished with a smooth cream cheese frosting that gets a drizzle of honey. They’re bright, not cloying, and the cream cheese adds a pleasant tang that balances the fruit.

Quick enough for a weekend baking session and elegant enough for guests.
Uses pantry staples plus seasonal peaches — budget-friendly when peaches are in season.
Kid-approved texture and flavor; adults will appreciate the honey and cream cheese notes.
Easy to customize (see Variations).

“Light, floral honey and juicy peaches with a tangy frosting — every bite tasted like summer.” — Home baker review

Preparing Honey Peach Cream Cheese Cupcakes

This is a straightforward bake: whisk dry ingredients, cream butter with sugar and honey, add eggs, alternate in dry ingredients with milk, fold in peaches, bake, then top with honey-scented cream cheese frosting. Expect about 30–40 minutes total active time (not counting cooling), and plan to let cupcakes cool completely before frosting so the frosting doesn’t melt.

What you’ll need

1 3/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup honey (raw, unfiltered preferred)
1/2 cup butter, softened (for the batter)
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup peaches, finely diced (fresh or canned; drain canned well)
1/2 cup milk
8 oz cream cheese, softened (for frosting)
1/4 cup butter, softened (for frosting)
3 cups powdered sugar, sifted
2 tablespoons honey (for frosting)
1 teaspoon vanilla extract (for frosting)
2 tablespoons peach puree (optional, for added peach flavor in frosting)

Notes and substitutions:

For dairy-free: use a vegan cream cheese and a plant-based butter alternative; expect minor texture differences.
If peaches are very juicy, pat them dry to avoid thinning the batter.
If you don’t have honey, use maple syrup (slightly different flavor).
For a lighter crumb, you can substitute half-and-half or a mild yogurt for milk.

Directions to follow

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer, cream 1/2 cup softened butter, 1/2 cup sugar, and 1/2 cup honey until light and fluffy, about 3–4 minutes. Scrape the bowl once.
Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
Add the dry ingredients in three parts, alternating with the 1/2 cup milk: dry, milk, dry, milk, finish with dry. Mix on low until just combined; don’t overmix.
Gently fold in the finely diced peaches by hand so the fruit stays intact and doesn’t bleed color into the batter.
Divide the batter among the liners, filling each about two-thirds full. Tap the tin gently to remove large air pockets.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through if your oven runs uneven.
Let cupcakes cool in the tin 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: beat 8 oz softened cream cheese with 1/4 cup softened butter until smooth. Add 2 tablespoons honey and 1 teaspoon vanilla; mix. Gradually add 3 cups powdered sugar and beat until fluffy. If using, fold in 2 tablespoons peach puree for extra fruit-forward flavor.
Pipe or spread frosting onto cooled cupcakes. Garnish with a thin peach slice and an optional light drizzle of honey.
Store frosted cupcakes in the refrigerator and enjoy within 3 days.

If you want frosting inspiration that uses cream cheese in other dishes, try this cream cheese chicken chili variation for ideas on texture and seasoning balance.

Best ways to enjoy it

Serve slightly chilled or at cool room temperature so the frosting is stable.
Plate two cupcakes with a small bowl of sliced peaches and a sprig of mint for a summer brunch.
Pair with tea (Earl Grey complements honey notes) or a light sparkling wine for an evening gathering.
For a kid-friendly dessert, skip the honey drizzle and add rainbow sprinkles.

How to store & freeze

Refrigerate: Keep frosted cupcakes in an airtight container in the fridge for up to 3 days. Cover loosely with plastic wrap if stacking.
Unfrosted cupcakes: Store at room temperature in an airtight container for 1–2 days. For longer storage, freeze.
Freezing: To freeze, place unfrosted, fully cooled cupcakes on a tray until firm, then wrap each in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before frosting.
Food safety tip: because the frosting contains cream cheese and eggs (in the cake), keep leftovers refrigerated and discard if left out at room temperature for more than 2 hours.

Helpful cooking tips

Use ripe but firm peaches. Overripe fruit can make the batter watery.
Dice peaches small (about 1/4-inch) so they distribute nicely in each cupcake.
Bring ingredients like eggs, butter, and milk to room temperature for a smoother batter and better rise.
If the batter seems dense after adding peaches, fold gently — overmixing develops gluten and yields a tougher crumb.
To pipe frosting cleanly, chill the frosting briefly (10–15 minutes) so it holds shape.
For a glossy honey drizzle, warm honey slightly so it pours easily.

Creative twists

Grilled Peach Cupcakes: Grill peach slices for 1–2 minutes per side for smoky-sweet flavor before dicing and folding into batter.
Peach-Bourbon Frosting: Add 1 tablespoon bourbon (or bourbon extract) to the frosting for an adult-friendly note.
Gluten-free: Substitute a 1:1 gluten-free flour blend; add a teaspoon of xanthan gum if your blend doesn’t contain it.
Mini cupcakes: Bake in mini muffin tins for bite-sized party favors; reduce bake time to 10–12 minutes.
Vegan swap: Use vegan butter, aquafaba or flax eggs, and dairy-free cream cheese. Texture will differ slightly.

Helpful answers

Q: How long does this recipe take from start to finish?

A: Active prep is about 30–40 minutes (including frosting prep). Bake and cool time add another 30–45 minutes, so plan for roughly 1.5 hours total from start to serving if you allow full cooling.

Q: Can I use frozen peaches?

A: Yes, but thaw and drain them thoroughly, then pat dry. Frozen peaches release more liquid, which can thin the batter and affect rise.

Q: My frosting is too runny. How do I fix it?

A: Chill the frosting for 10–20 minutes and re-whip. If still thin, gradually add a little more sifted powdered sugar until it firms up. Avoid overheating honey when mixing, as that can thin frosting.

Q: Can I make the cupcakes a day ahead?

A: Bake cupcakes the day before and store unfrosted at room temperature in an airtight container. Frost the next day for best texture and appearance.

Conclusion

If you want a tested, seasonally bright dessert that’s easy to scale for a crowd, these Honey Peach Cream Cheese Cupcakes fit the bill. For another peach-cupcake take and inspiration on assembly and presentation, check out this Fresh Peach Cupcakes with Cream Cheese Frosting. For a short recipe history and a slightly different honey-and-peach take, this write-up on Honey Peach Cream Cheese Cupcakes is a nice read. Enjoy baking — and the extra peaches while they’re in season!