Honey Peach Cream Cheese Cupcakes

Posted on May 11, 2025

Easy Honey Peach Cupcakes with Cream Cheese Swirl

If you’re dreaming of a dessert that’s creamy, fruity, and just the right amount of sweet, these Honey Peach Cream Cheese Cupcakes are your next baking obsession! Light vanilla cupcakes are filled with swirls of honey-sweetened cream cheese and juicy peaches—each bite tastes like sunshine. They’re perfect for summer gatherings, afternoon tea, or just treating yourself on a cozy weekend. Bonus: they’re super simple to whip up, even if you’re not a pro baker. These cupcakes will look gorgeous on your feed and even better on your plate!

Table of Contents

Why You’ll Love Honey Peach Cream Cheese Cupcakes

These Honey Peach Cream Cheese Cupcakes check all the boxes—sweet, creamy, fruity, and totally crowd-pleasing. The honey adds a delicate natural sweetness that pairs beautifully with ripe peaches, while the cream cheese gives each bite a dreamy, tangy richness. You don’t need any fancy tools or tricky steps—just a bowl, a whisk, and a craving for something delicious. Whether you’re baking for brunch, birthdays, or a casual treat, these cupcakes deliver major flavor with minimal fuss. Plus, they’re adorable and Pinterest-perfect!

Ingredients

You’ll love how simple and fresh these ingredients are! Most of them are pantry staples, and the peaches and honey bring in that irresistible summer flavor.

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)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
¼ cup milk

For the filling/topping:

4 oz cream cheese (softened)
2 tbsp honey
1 ripe peach (peeled and finely diced)
Optional: extra peach slices or honey drizzle for topping

Instructions

These cupcakes come together easily with just a few steps. You’ll mix, fill, and bake your way to a batch of warm, peachy perfection.

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Whisk dry ingredients: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs and vanilla: Beat in the eggs one at a time, then mix in vanilla extract.
Mix in the wet ingredients: Add the sour cream (or Greek yogurt) and milk, mixing until just combined.
Add dry ingredients: Slowly mix in the dry ingredients until the batter is smooth—don’t overmix!
Make the filling: In a small bowl, mix cream cheese and honey until smooth. Fold in the diced peaches.
Fill cupcake liners: Spoon cupcake batter into each liner about ⅔ full. Add 1 teaspoon of the cream cheese mixture to the center of each cupcake. Gently swirl it in with a toothpick.
Bake: Bake for 18–22 minutes, or until a toothpick comes out clean from the cake portion.
Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with honey or top with thin peach slices before serving for extra flair!

Servings and Timing

These Honey Peach Cream Cheese Cupcakes are perfect for sharing—or not, we won’t judge!

Servings: Makes 12 standard-sized cupcakes
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Cooling Time: 20–30 minutes
Total Time: Around 1 hour

Tips and Variations

Want to make these cupcakes your own? Here are some fun and easy ways to switch things up:

No fresh peaches? Use canned or frozen (thawed and drained) peaches when fresh ones aren’t in season.
Add a crumble topping: Mix a little flour, butter, and brown sugar for a peach cobbler-style crunch on top.
Make it extra sweet: Drizzle with a little extra honey or a dusting of powdered sugar before serving.
Try other fruits: Swap the peaches for diced strawberries, nectarines, or even blueberries!
Mini version: Make mini cupcakes for bite-sized treats—just reduce the baking time by 5–7 minutes.
Gluten-free option: Use a 1:1 gluten-free flour blend to make them celiac-friendly.
Add a hint of spice: A pinch of cinnamon or nutmeg in the batter gives cozy warmth.

Storage

If you have leftovers (lucky you!), here’s how to keep your Honey Peach Cream Cheese Cupcakes fresh and tasty:

Refrigerate: Because of the cream cheese, store cupcakes in an airtight container in the fridge for up to 4 days.
Bring to room temp: Let them sit out for 10–15 minutes before serving to soften the texture and bring out the flavors.
Freeze for later: You can freeze unfrosted or fully cooled cupcakes (wrapped individually) for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.

FAQs

1. Can I use canned peaches instead of fresh?
Yes! Just make sure they’re well-drained and patted dry to avoid soggy cupcakes.

2. Can I make these ahead of time?
Absolutely. Bake them a day ahead and store in the fridge—just bring to room temp before serving.

3. Do I have to use cream cheese?
Cream cheese adds richness, but you could substitute with mascarpone or a thick Greek yogurt for a lighter option.

4. How do I prevent the cupcakes from sinking in the middle?
Avoid overmixing the batter and make sure your oven is fully preheated before baking.

5. Can I make these cupcakes gluten-free?
Yes, just use a 1:1 gluten-free baking flour in place of regular flour.

6. How do I swirl the cream cheese in nicely?
Use a toothpick or small knife to gently swirl the cream cheese mixture into the batter after filling the cupcake liners.

7. Can I add frosting on top?
Of course! A honey buttercream or whipped cream topping would be delicious if you want to go the extra mile.

Final Thoughts

Honey Peach Cream Cheese Cupcakes are everything we love about summer baking—light, fruity, and oh-so-easy to make. With juicy peaches, creamy swirls, and a touch of honey, these cupcakes feel fancy but are simple enough for any day of the week. Whether you’re baking for a picnic, party, or just because, these sweet little treats are sure to steal the show (and your heart).

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