These Honey Peach Cream Cheese Cupcakes are fluffy, sweet, and utterly irresistible. Perfect for dessert or a delightful snack, this easy recipe uses simple ingredients you probably already have. Ready in just 20 minutes—let’s make some delicious Honey Peach Cream Cheese Cupcakes magic!
Why You’ll Love This Honey Peach Cream Cheese Cupcakes Recipe
This recipe is guaranteed to become a household favorite. Here’s why you’ll keep coming back to it:
Ready in 20 minutes
Perfect for all ages (kid-friendly!)
Easy to make and eat
Ideal for breakfast, brunch, or dessert
Made with simple pantry ingredients
Ingredients for Honey Peach Cream Cheese Cupcakes
Main Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup peach preserves
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 tablespoon milk
1/2 cup diced fresh peaches
Coating/Topping:
2 tablespoons honey for drizzle
Sugar crystals for garnish
Optional Serving Suggestions:
Whipped cream
Fresh mint leaves
Step-by-Step Instructions for Making Honey Peach Cream Cheese Cupcakes
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and then cover with more batter until the liners are three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
- Frost the cooled cupcakes with the cream cheese mixture.
- Top with diced fresh peaches and drizzle honey over the top. Sprinkle with sugar crystals.
Recipe Yield, Prep Time & Nutritional Information
Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approx. 280 kcal per serving
Flavor Variations for Honey Peach Cream Cheese Cupcakes
Customize this recipe with these tasty variations:
Stuffed Version: Add chocolate chips or extra cream cheese inside before baking.
Seasonal Twist: Replace fresh peaches with apples or berries.
Healthier Option: Substitute granulated sugar with honey or maple syrup.
Gluten-Free: Use gluten-free all-purpose flour to suit dietary needs.
Savory Twist: Skip sweet ingredients, and add herbs or cheese for a unique flavor.
How to Store and Reheat
Storing:
Keep leftovers refrigerated in an airtight container for up to 2 days.
Reheating:
Reheat in a toaster oven or skillet to regain their fluffy texture. Avoid microwaving for best results.
FAQs About Honey Peach Cream Cheese Cupcakes
Can I prepare these ahead?
Yes! Cook, cool, store refrigerated, and reheat before serving.
Which bread works best?
Thick white bread, brioche, or challah work best for a delicious texture.
Can I bake instead of frying?
Absolutely! Bake at 350°F for 18-20 minutes, flipping halfway through if needed.
Are these freezer-friendly?
Yes! Freeze cooked cupcakes and reheat in an oven directly from frozen.
Can I omit the sugar coating?
Certainly! Serve plain or add a dusting of powdered sugar or fresh fruits instead.
What toppings pair well?
Try serving with whipped cream, yogurt, or fruit sauces for added flavor.
Can I reduce the sweetness?
Yes, reduce sugar in the batter and opt for fresh fruit toppings.
Can these be air-fried?
Yes, air fry at 300°F for 10-12 minutes, shaking halfway through for even cooking.
Can I scale the recipe up for a crowd?
Definitely! Double or triple the recipe and keep warm in a low oven.
Final Thoughts on These
These Honey Peach Cream Cheese Cupcakes are simple, tasty, and a definite crowd-pleaser. With their fluffy interior and sweet peach topping, they’re perfect for any gathering or a special treat for loved ones. Once you share a batch, you’ll see how quickly they disappear from the table. One taste, and this easy recipe will become a regular family favorite!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup peach preserves
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tbsp milk
- 1/2 cup diced fresh peaches
- 2 tbsp honey, for drizzle
- Sugar crystals, for garnish
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well, then stir in vanilla.
- Alternately mix in flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Fill cupcake liners halfway. Add a spoonful of peach preserves in the center, then top with more batter until liners are 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- In a small bowl, beat cream cheese, powdered sugar, and milk until smooth. Frost the cooled cupcakes.
- Top with diced peaches, drizzle with honey, and garnish with sugar crystals.
Notes
For best results, use ripe fresh peaches. Substitute the preserves with peach jam or fresh mashed peaches. Cupcakes can be frozen before frosting.
