Honey Peach Cream Cheese Cupcakes
These Honey Peach Cream Cheese Cupcakes are ultra-moist, rich, and bursting with summer flavor. Made with cream cheese directly in the batter and sweetened with natural honey, they’re finished with a silky honey cream cheese frosting and fresh peach garnish for an elegant, bakery-style dessert.
Equipment
- Cupcake Pan
- Electric mixer
- Mixing bowls
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup honey
- 1 tsp vanilla extract
- 1 cup fresh peaches, finely chopped (or ½ cup peach puree)
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar, sifted
- 2 Tbsp honey (for frosting)
- ½ tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk together flour, baking powder, and salt.
- Beat butter, cream cheese, and sugar together for about 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well. Beat in honey and vanilla until smooth.
- Add dry ingredients gradually, mixing just until combined. Gently fold in peaches or peach puree.
- Fill liners about ¾ full. Bake for 18–22 minutes, until a toothpick inserted comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, honey, and vanilla, then whip on high for 2 minutes until light and fluffy.
- Pipe frosting onto cooled cupcakes. Garnish with fresh peach slices and a drizzle of honey.
Notes
Use room-temperature ingredients for the smoothest batter and frosting. Store cupcakes refrigerated for up to 4 days; bring to room temperature before serving.