🍯 Honey Peach Cream Cheese Cupcakes
Indulge in the perfect summer treat with these soft, fruity, and lightly sweetened Honey Peach Cream Cheese Cupcakes. Featuring juicy peach chunks, a swirl of creamy cheesecake, and the subtle richness of honey — they’re a delightful bite of sunshine in cupcake form!
🧁 Ingredients
For the Cupcake Batter:
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1 cup all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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2 large eggs
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1/4 cup honey
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1/4 cup milk
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1 tsp vanilla extract
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1 fresh peach, peeled and diced
For the Cream Cheese Filling:
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4 oz cream cheese, softened
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1 tbsp sugar (optional, for a slightly sweeter filling)
👩🍳 Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a separate large bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
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Beat in the eggs, one at a time. Then mix in the honey, milk, and vanilla extract.
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Gradually add the dry ingredients to the wet, mixing until just combined.
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Gently fold in the diced peach using a spatula.
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In a small bowl, beat the cream cheese until smooth (add sugar here if desired).
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Fill each cupcake liner halfway with batter. Add 1 heaping teaspoon of cream cheese in the center, then top with more batter until 3/4 full.
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Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
🍽️ Nutrition Information (Per Cupcake)
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Calories: 180
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Total Fat: 9g
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Carbohydrates: 22g
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Sugar: 13g
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Protein: 3g
❓ 20 Frequently Asked Questions (FAQs)
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Can I use canned or frozen peaches?
Yes! Just drain them well and pat dry before dicing. -
Can I use Greek yogurt instead of cream cheese?
You can, but it will have a tangier, less rich flavor. -
How do I store leftovers?
Keep in the fridge in an airtight container for up to 4 days. -
Can I freeze these cupcakes?
Yes, freeze them without frosting or toppings for up to 2 months. -
Can I make them gluten-free?
Substitute with a 1:1 gluten-free baking flour. -
What type of honey works best?
Mild honey like clover or wildflower pairs best with peaches. -
Can I skip the cream cheese center?
Yes, but it adds a wonderful creamy texture. -
What if I don’t have fresh peaches?
Use canned or frozen, but be sure to drain and dry them. -
Can I add spices like cinnamon or nutmeg?
Absolutely! 1/2 tsp cinnamon adds warmth. -
Do these need frosting?
No, but a dollop of whipped cream or drizzle of honey is lovely. -
Can I make mini cupcakes instead?
Yes—reduce baking time to 10–12 minutes. -
Can I use maple syrup instead of honey?
You can, but the flavor will be slightly different. -
What’s the best way to dice peaches?
Peel them first, then cut into small, even cubes. -
Can I mix the cream cheese directly into the batter?
You can, but it won’t create the layered cream cheese center. -
Are these cupcakes very sweet?
They’re lightly sweetened, making them perfect for summer. -
Can I double this recipe?
Yes, it doubles well for 24 cupcakes. -
Should I peel the peach?
It’s optional, but peeling helps create a smoother texture. -
Can I add other fruits?
Blueberries or raspberries pair wonderfully with peach. -
How long do they need to chill before serving?
You can serve them at room temp, but chilling enhances the creaminess. -
Can I use a cupcake corer for extra filling?
Definitely! It makes them even more indulgent.
🔪 20 Expert Tips for Success
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Use room temperature butter and cream cheese for smoother mixing.
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Don’t overmix the batter after adding the flour to avoid dense cupcakes.
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Peel your peach if you want a smoother texture and softer bite.
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Fold in fruit gently to avoid overworking the batter.
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Use an ice cream scoop to evenly portion the batter into liners.
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Don’t skip the honey — it adds moisture and flavor.
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Let cupcakes cool fully before storing to prevent soggy liners.
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Bake on the center rack for even cooking.
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Line your muffin tin for easier cleanup and prettier presentation.
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Add a pinch of cinnamon to enhance the peachy flavor.
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Brush warm cupcakes with honey glaze for extra shine and moisture.
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Test doneness near the edge, since the center may still be soft from the cream cheese.
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Chill for 30 minutes before serving for a firmer, cheesecake-like texture.
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Top with whipped cream or peach slices for a bakery-style finish.
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Store in a single layer to keep the tops intact.
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Use silicone liners if you want easier removal.
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Substitute almond extract for vanilla for a nutty twist.
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Try brown sugar in place of white sugar for added depth.
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Mix cream cheese with lemon zest for a tangy surprise.
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Dust with powdered sugar right before serving for a pretty finish.