Fresh peaches meet tangy cream cheese in these soft, summer-perfect cupcakes.
When peach season hits, you want a dessert that highlights the natural sweetness and juiciness of the fruit without overpowering it. These Honey Peach Cream Cheese Cupcakes strike the perfect balance between creamy, sweet, and slightly tangy. They bring together soft vanilla cupcakes swirled with fresh peaches, a honey-sweetened cream cheese filling, and a subtle glaze that lets the fruit shine.
These cupcakes don’t rely on artificial flavors or heavy frostings. Instead, they showcase real peaches, natural sweetness from honey, and the gentle richness of cream cheese—all in handheld portions that are easy to serve, transport, and enjoy.
Why These Cupcakes Work
- Fresh seasonal fruit: Uses ripe peaches for maximum flavor and moisture.
- Natural sweetener: Honey enhances the fruit without overwhelming it.
- Cream cheese swirl: Adds tang and body to every bite.
- No heavy frosting: Keeps the texture light and clean.
- Great for summer gatherings: These cupcakes travel well and taste even better cold.
Whether you’re heading to a picnic, baby shower, or just want a treat with your coffee, this recipe will deliver bright, creamy, and fresh results every time.
Ingredients
For the Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup finely diced ripe peaches (peeled and patted dry)
For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Optional Peach Glaze:
- ¼ cup peach preserves or jam
- 1 tablespoon warm water
- Pinch of salt
Equipment Needed
- 12-cup muffin tin
- Paper cupcake liners
- Electric mixer or stand mixer
- Rubber spatula
- Cooling rack
- Pastry brush (optional for glaze)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
If your peaches are extra juicy, place diced peaches on a paper towel to absorb excess moisture while you prep the batter.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat the cream cheese with honey, sugar, and vanilla until smooth and creamy. Set aside. The filling should be thick but spreadable.
Step 3: Make the Cupcake Batter
In a small bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream the butter, sugar, and honey until light and fluffy—about 2–3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla.
Add the flour mixture in three additions, alternating with milk in two additions, beginning and ending with the flour. Stir until just combined. Don’t overmix.
Gently fold in the diced peaches using a spatula. The batter should be thick but scoopable.
Step 4: Assemble the Cupcakes
Spoon a heaping tablespoon of cupcake batter into each liner.
Add about 1 teaspoon of the cream cheese filling in the center of each cupcake. Top with another tablespoon of batter to cover the filling.
Use a toothpick to gently swirl the top of each cupcake if desired, or leave it layered.
Step 5: Bake
Bake for 20–22 minutes or until the tops are golden and spring back when touched. A toothpick inserted slightly off-center (not through the cream cheese core) should come out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Optional Peach Glaze
In a small bowl, whisk peach preserves with warm water and a pinch of salt until smooth. Brush a thin layer over the top of each cooled cupcake for a glossy finish and extra peach flavor.
Tips for Success
- Use ripe but firm peaches: Overripe fruit will be too wet and can sink the batter.
- Room temperature ingredients: For smooth batter and even texture.
- Don’t overfill: The cream cheese filling will rise, so leave some space at the top.
- Cool completely before storing or glazing to prevent sogginess.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 4 days. Best served chilled or slightly cool.
- Freezer: Freeze unglazed cupcakes in a zip-top bag for up to 1 month. Thaw in the fridge overnight.
- Make-ahead: Cupcakes can be baked a day in advance and glazed just before serving.
Nutritional Information (Per Cupcake)
- Calories: ~240
- Fat: 11g
- Carbs: 30g
- Sugar: 17g
- Protein: 3g
- Fiber: 1g
Note: Nutrition estimates vary by brand and portion size.
Variations and Customizations
- Add cinnamon: A pinch of cinnamon or nutmeg in the batter gives a warm, spiced flavor.
- Swap fruit: Try nectarines, apricots, or even mango if peaches aren’t available.
- Add crunch: Top with crushed graham cracker crumbs before baking for a cheesecake-style twist.
- Honey almond: Add ¼ teaspoon almond extract to the cream cheese layer for depth.
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes. Drain canned peaches very well and pat dry. For frozen, thaw completely and blot to remove extra liquid.
Do I have to glaze them?
No—the glaze is optional. It adds a nice sheen and extra peach flavor but isn’t necessary for taste.
Can I skip the cream cheese filling?
Yes, but the tanginess really balances the sweetness of the fruit and honey. You could instead top with a small dollop of whipped cream cheese frosting.
What if my cupcakes sink in the center?
This can happen if the filling is too runny or you overfill the liner. Chill your filling slightly and make sure your batter isn’t too thin.
Serving Suggestions
- Serve slightly chilled with tea, lemonade, or iced coffee.
- Great addition to summer brunch spreads.
- Make mini versions for baby showers or dessert bars.
- Pair with a spoonful of whipped cream or plain Greek yogurt on the side.
Final Thoughts
These Honey Peach Cream Cheese Cupcakes are a tribute to summer’s best flavors—sweet, fresh peaches and creamy tangy filling in every bite. The honey ties it all together with a soft floral sweetness that keeps the cupcakes light and well-balanced.
They’re easy enough for casual summer baking but polished enough for entertaining. If you’re looking for a seasonal treat that doesn’t rely on heavy frostings or artificial flavorings, this is your recipe.
Once peach season rolls around, you’ll want to make a batch (or two). These cupcakes are proof that simple, fresh ingredients create desserts that are as satisfying as they are timeless.
