Honey Peach Cream Cheese Cupcakes – Sweet & Soft

These Honey Peach Cream Cheese Cupcakes are the perfect blend of sweet and tangy, with a soft, moist crumb and a golden, caramelized peach topping. After making these many times, I’ve discovered the trick to keeping them moist is to not overmix the batter. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy The Best Baked Chicken Bacon Ranch Tacos | Cheesy & Oven-Crispy and Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites.

What You'll Need for Honey Peach Cream Cheese Cupcakes – Sweet & Soft

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 ripe peaches
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup honey, plus more for glazing
• Optional: Fresh peach slices, for garnish

How to Make Honey Peach Cream Cheese Cupcakes – Sweet & Soft

1. Prepare the peaches: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin. Dice the peaches into small pieces and set aside.
2. Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the diced peaches and 1/4 cup of honey.
3. Prepare the cream cheese filling: In a separate bowl, beat the cream cheese until smooth. Gradually add the remaining 1/4 cup of honey, mixing until well combined.
4. Assemble the cupcakes: Spoon a small amount of batter into each muffin cup, then spoon a dollop of cream cheese filling on top. Spoon the remaining batter over the cream cheese filling, dividing it evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Glaze the cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Drizzle the remaining honey over the cupcakes, then transfer them to a wire rack to cool completely. Garnish with fresh peach slices before serving.

Storing & Reheating Honey Peach Cream Cheese Cupcakes – Sweet & Soft

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days Make-ahead tip: Prepare the batter and cream cheese filling up to 24 hours ahead. Assemble the cupcakes and refrigerate until ready to bake.

Freezing Honey Peach Cream Cheese Cupcakes – Sweet & Soft

Freeze baked and cooled cupcakes for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-10 minutes, or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds, or until warmed through. Be careful, as the cream cheese filling may become runny.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: If you don't have cream cheese on hand, you can substitute it with sour cream or Greek yogurt.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be doubled or halved to suit your needs.
• Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Honey Peach Cream Cheese Cupcakes – Sweet & Soft

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

12 cupcakes

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 2 ripe peaches
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened

Seasonings

• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup honey, plus more for glazing

Optional Toppings

• Fresh peach slices, for garnish

Instructions

1. Prepare the peaches: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin. Dice the peaches into small pieces and set aside.
2. Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the diced peaches and 1/4 cup of honey.
3. Prepare the cream cheese filling: In a separate bowl, beat the cream cheese until smooth. Gradually add the remaining 1/4 cup of honey, mixing until well combined.
4. Assemble the cupcakes: Spoon a small amount of batter into each muffin cup, then spoon a dollop of cream cheese filling on top. Spoon the remaining batter over the cream cheese filling, dividing it evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Glaze the cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Drizzle the remaining honey over the cupcakes, then transfer them to a wire rack to cool completely. Garnish with fresh peach slices before serving.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: If you don't have cream cheese on hand, you can substitute it with sour cream or Greek yogurt.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be doubled or halved to suit your needs.
• Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 5 days
• Freezer: Freeze baked and cooled cupcakes for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
• Microwave reheat: Reheat in the microwave for 15-20 seconds, or until warmed through. Be careful, as the cream cheese filling may become runny.
• Make ahead: Prepare the batter and cream cheese filling up to 24 hours ahead. Assemble the cupcakes and refrigerate until ready to bake.

Nutrition Per Serving

• Calories: 250
• Protein: 3g
• Fat: 11g
• Carbs: 35g
• Fiber: 1g
• Sugar: 22g
• Sodium: 150mg
• Cholesterol: 45mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Honey Peach Cream Cheese Cupcakes – Sweet & Soft FAQs

A Warm Final Note

I can’t wait for you to try Honey Peach Cream Cheese Cupcakes – Sweet & Soft and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!