Name: Honey Peach Cream Cheese Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup butter, softened; 3/4 cup sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream or yogurt; 1 cup fresh peaches, pureed or finely chopped; 8 oz cream cheese, softened; 1/3 cup powdered sugar; 2–3 tbsp honey (for drizzle); Optional: fresh peach slices, for garnish

Jump to Recipe·Leave a Review

These honey peach cream cheese cupcakes are soft, fruity, and filled with a creamy surprise. I love how the sweetness of peaches pairs with the tang of cream cheese and a drizzle of honey, making every bite rich yet refreshing.

Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

I like this recipe because it’s a fun twist on a classic cupcake. The cake stays moist with peach puree or chunks, while the cream cheese filling makes it decadent. The honey drizzle on top ties everything together with natural sweetness. These cupcakes look beautiful, taste amazing, and feel just right for summer gatherings or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
sugar
butter (softened)
eggs
vanilla extract
sour cream or yogurt
fresh peaches (pureed or finely chopped)
cream cheese
powdered sugar
honey (for drizzle)

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with cupcake liners.
I whisk together flour, baking powder, baking soda, and salt in a bowl.
In another bowl, I cream butter and sugar until fluffy, then add eggs and vanilla.
I mix in sour cream and peach puree until combined.
I fold in the dry ingredients until smooth.
For the filling, I mix cream cheese with powdered sugar until creamy.
I fill each cupcake liner halfway with batter, spoon in a little cream cheese filling, then cover with more batter.
I bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean.
Once cooled, I drizzle the cupcakes with honey and garnish with peach slices if I want them extra pretty.

Servings and timing

This recipe makes about 12 cupcakes. Prep time takes me 20 minutes, baking is around 20 minutes, and cooling adds another 20 minutes, so they’re ready in about 1 hour total.

Variations

Sometimes I swirl peach jam into the batter for extra fruitiness. If I want them more decadent, I top them with cream cheese frosting before drizzling honey. For a spiced version, I add a pinch of cinnamon or cardamom to the batter.

storage/reheating

I store the cupcakes in the refrigerator for up to 4 days because of the cream cheese filling. Before serving, I let them come to room temperature so they’re soft and flavorful. They also freeze well for up to 2 months—I just thaw them in the fridge overnight.

FAQs

Can I use canned peaches instead of fresh?

Yes, I drain them well and chop finely, though fresh peaches give the best flavor.

Do I need to peel the peaches?

I usually peel them for a smoother texture, but leaving the skins on works if I want more color and fiber.

Can I make these without the cream cheese filling?

Yes, I bake them as peach cupcakes and top with honey or frosting instead.

How do I keep the cream cheese filling from sinking?

I place just a small spoonful in the center and cover it well with batter so it stays inside.

Can I add nuts?

Yes, I sometimes fold in chopped pecans or almonds for crunch.

Conclusion

I love making honey peach cream cheese cupcakes because they’re moist, fruity, and just indulgent enough to feel special. The peaches keep them light and summery, the cream cheese filling makes them rich, and the honey drizzle adds the perfect finishing touch. They’re a dessert that never fails to impress.