Soft and fruity cupcakes made with real peaches and honey, topped with rich cream cheese frosting for a delightful summer treat.

Why You’ll Love This Recipe

• Uses fresh or canned peaches for seasonal flexibility

• Naturally sweetened with honey for a floral depth of flavor

• Cream cheese frosting adds a tangy, smooth contrast

• Quick to prepare—perfect for picnics, parties, or summer desserts

• Light, moist, and refreshing

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• 2 large eggs

• ½ cup honey

• ¼ cup milk

• 1 tsp vanilla extract

• 1 cup fresh or canned peaches, chopped

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• ¼ cup honey

• 2 cups powdered sugar

• 1 tsp vanilla extract

For Garnish (optional):

• Sliced peaches

• Drizzle of honey

Directions

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease each cup.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

4. Beat in the eggs one at a time, mixing well after each addition.

5. Add honey, milk, and vanilla extract, mixing until smooth.

6. Gradually mix in the dry ingredients until just combined.

7. Fold in the chopped peaches gently.

8. Divide the batter evenly among the muffin cups, filling each about ⅔ full.

9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.

12. Add honey, powdered sugar, and vanilla extract, and beat until fluffy and well combined.

13. Once cupcakes are completely cool, frost with a spatula or piping bag.

14. Garnish with a slice of peach and a drizzle of honey if desired.

15. Store cupcakes in the refrigerator until ready to serve.

Serving Ideas

• Best enjoyed chilled on warm days

• Serve with iced tea or lemonade for a perfect summer pairing

• Add a touch of fresh mint as garnish for a pop of color

Tips & Variations

• Use canned peaches if fresh ones are out of season—just drain them well

• Add a dash of cinnamon or nutmeg to the batter for a warm spice note

• Substitute part of the flour with almond flour for a nuttier texture

• These cupcakes freeze well (without frosting) for up to 2 months

Frequently Asked Questions

Can I use frozen peaches?
Yes, thaw them first and pat them dry to prevent excess moisture from altering the cupcake texture.

Can I make the frosting ahead of time?
Absolutely. Store the cream cheese frosting in the refrigerator for up to 3 days. Let it sit at room temperature for 15 minutes and re-whip before using.

Do I need to refrigerate the cupcakes?
Yes, because of the cream cheese frosting, they should be stored in the refrigerator. Let them sit at room temperature for 15–20 minutes before serving for the best texture.

Can I use peach preserves instead of chopped peaches?
Peach preserves can be swirled into the batter, but for best results, use them in moderation to avoid altering the cake’s structure.

Final Thoughts

These Honey Peach Cream Cheese Cupcakes are a celebration of summer’s sweetness, combining juicy peaches and golden honey with soft cake and a tangy frosting. Whether you’re baking for a picnic, birthday, or casual afternoon tea, these cupcakes are sure to please with their balance of bright fruit and creamy richness.