Go Back
–+ servings
Honey Peach Cream Cheese Cupcakes

Delicious Honey Peach Cream Cheese Cupcakes for Summer Bliss

These Honey Peach Cream Cheese Cupcakes are a delightful fusion of juicy peaches and creamy goodness, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup peaches both fresh and canned work well, drained
  • 8 oz cream cheese softened, swap with vegan cream cheese for dairy-free
  • 1/2 cup honey maple syrup can be used as a vegan alternative
  • 1 cup all-purpose flour can substitute with gluten-free flour blend
  • 2 tsp baking powder make sure it's fresh
  • 2 large eggs for vegan, replace with flax eggs
  • 1/2 cup milk any type works, reduce if using peach puree
For the Frosting
  • 8 oz cream cheese softened
  • 1/4 cup honey can substitute with powdered sugar
  • 1 tsp vanilla extract or replace with almond extract

Equipment

  • Muffin Tin
  • Electric mixer
  • Piping bag
  • Measuring Cups
  • Mixing bowls

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine softened cream cheese and honey, blending until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition until fully combined.
  4. In another bowl, whisk together the flour, baking powder, and a pinch of salt.
  5. Gradually mix the dry ingredients into the wet, alternating with milk, until just incorporated.
  6. Fold in the diced peaches gently until evenly distributed.
  7. Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes.
  8. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
  9. Prepare the frosting by beating together softened cream cheese, honey, and vanilla until fluffy.
  10. Frost the completely cooled cupcakes using a piping bag fitted with a star tip.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and monitor baking closely to prevent overbaking.

Tried this recipe?

Let us know how it was!