If you’ve ever wished summer could be baked into a cupcake, this is it. These Honey Peach Cream Cheese Cupcakes are soft, fluffy, and infused with real peach puree and natural honey for a fruity-sweet bite that feels like sunshine. Topped with silky cream cheese frosting, they’re the perfect treat for summer picnics, bridal showers, or anytime you need a dessert that feels light, yet decadent.
Whether you’re using fresh peaches at peak ripeness or keeping it easy with canned puree, this recipe delivers moist, bakery-style cupcakes with a creamy, tangy topping and a hint of honey in every layer.
Why You’ll Love This Recipe
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Moist and fluffy texture from cream cheese and peach puree in the batter
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Natural sweetness from honey (no overpowering sugariness!)
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Fresh peach flavor in both the cupcake and the frosting
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Simple ingredients you likely already have in your kitchen
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Easy to customize for different fruit flavors
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Perfect for entertaining – they look and taste impressive but come together easily
Ingredients
(Tip: You’ll find the full ingredient list with measurements in the recipe card below)
For the Cupcakes:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter
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Cream cheese
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Granulated sugar
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Eggs
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Vanilla extract
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Honey
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Peach puree (canned or fresh blended peaches)
For the Cream Cheese Frosting:
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Cream cheese
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Unsalted butter
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Powdered sugar
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Honey
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Vanilla extract
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Peach puree (optional for color/flavor)
Garnish:
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Peach slices
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A drizzle of honey (optional)
Instructions
Step 1: Make the Cupcake Batter
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, and salt. In a separate large bowl, beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
Step 2: Add Wet Ingredients
Beat in eggs one at a time, then add vanilla, honey, and peach puree. Mix until smooth. Slowly add in the dry ingredients, mixing just until combined.
Step 3: Bake
Divide the batter between liners, filling 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack.
Step 4: Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in honey, vanilla, and peach puree if using. Beat until creamy and spreadable.
Step 5: Frost and Garnish
Frost cooled cupcakes with a spatula or piping bag. Top with a fresh peach slice and drizzle of honey if desired.
Variations
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Strawberry twist: Replace peach puree with strawberry puree
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Lighter frosting: Swap half of the cream cheese for whipped topping
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Mini cupcakes: Use a mini muffin tin and bake for 10–12 minutes
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Gluten-free: Use a 1:1 gluten-free flour blend
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No frosting? Dust with powdered sugar and serve with whipped cream
Storage Tips
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Room temp: Keep unfrosted cupcakes in an airtight container for 2 days
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Refrigerated: Frosted cupcakes store well in the fridge for up to 5 days
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Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost fresh
FAQs
Can I use canned peaches?
Yes! Just blend them into a smooth puree before adding to the batter.
Can I use store-bought peach puree?
Absolutely — it works great and saves time.
What kind of honey should I use?
Any mild-flavored honey (like clover or wildflower) will work. Avoid very strong or bitter varieties.
Can I make these without cream cheese?
You can substitute with mascarpone or a basic buttercream if needed.
Can I make these cupcakes ahead of time?
Yes — bake the cupcakes a day in advance and frost before serving.
How can I make the frosting pinker?
Use the peach puree or a drop of natural food coloring.
Can I double the recipe?
Definitely — this recipe scales well for larger batches.
Will the peach flavor be strong?
It’s subtle and balanced with honey and vanilla. Add more puree for a stronger flavor.
Can I skip the honey?
You can, but it adds moisture and a unique flavor. Replace with a bit of maple syrup or extra sugar if needed.
Do these work as a cake instead of cupcakes?
Yes! Bake in an 8-inch round or square pan for 30–35 minutes.
Conclusion
These Honey Peach Cream Cheese Cupcakes bring together the best parts of summer in a sweet, simple treat. They’re light yet indulgent, with layers of real flavor from peach puree, cream cheese, and honey. Whether you’re celebrating a birthday, having a casual brunch, or just craving something soft and summery, this recipe is one you’ll come back to again and again.
Print
Honey Peach Cream Cheese Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Moist and fluffy cupcakes made with real peach puree, sweet honey, and a creamy, tangy cream cheese frosting. A perfect summer dessert!
Ingredients
For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
8 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup honey
½ cup peach purée (canned or blended fresh peaches)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons honey
½ teaspoon vanilla extract
2 tablespoons peach purée (optional, for flavor and color)
Garnish:
Peach slices (fresh or canned)
Honey drizzle (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, beat butter and cream cheese until smooth and creamy (2–3 minutes).
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Add sugar and beat until light and fluffy.
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Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla, honey, and peach purée.
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Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
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Divide batter evenly between cupcake liners, filling each about ⅔ full.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Make the frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in honey, vanilla, and peach purée (if using).
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Frost cupcakes once fully cooled. Garnish with peach slices and a drizzle of honey if desired.
Notes
- To make your own peach purée, blend peeled peaches in a blender or food processor until smooth.
- For a stronger peach flavor in the frosting, use the optional peach purée.
- These cupcakes are best stored in the fridge if frosted, but can be brought to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
