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Honey Peach Cream Cheese Cupcakes

Honey peach cream cheese cupcakes with fluffy, peach-studded vanilla batter and a tall, smooth honey cream cheese frosting swirl. Each cupcake is finished with a golden honey drizzle and a fresh peach slice tucked into the frosting peak for a bright summer look.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cupcake batter
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 lb unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup fresh peaches peeled and finely diced
Honey cream cheese frosting
  • 8 oz cream cheese softened
  • 0.5 lb unsalted butter softened
  • 2.5 cup powdered sugar
  • 3 tbsp honey
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Preheat the oven to 350F and line a 12-cup muffin tin with liners. Set aside the prepared pan for quick filling.
  2. Beat the softened butter and granulated sugar for 2 minutes. Mix until lighter in color and fluffy.
  3. Add the eggs, sour cream, and vanilla extract, then beat until smooth and incorporated. Scrape the bowl if needed to remove unmixed streaks.
  4. Add the flour, baking powder, and salt, then mix until just combined. Stop as soon as no dry flour remains for a tender crumb.
  5. Fold in the finely diced peaches. Stir gently so the batter stays thick and studded with fruit.
  6. Fill each liner about 3/4 full with batter. Keep the batter even across all 12 cups.
  7. Bake for 18-20 minutes at 350F, until golden and a toothpick comes out clean or with a few moist crumbs. Let the cupcakes cool completely before frosting.
Make and pipe the honey cream cheese frosting
  1. Beat the softened cream cheese and butter until fluffy. Continue until the mixture is smooth with no visible lumps.
  2. Add powdered sugar, honey, and vanilla extract, then whip until smooth. Stop when the frosting holds a pipeable, creamy texture.
  3. Pipe frosting onto the cooled cupcakes. Build a tall swirl so the peak catches the honey drizzle.
  4. Drizzle honey over the frosted cupcakes and top each one with a fresh peach slice. Let the honey pool slightly around the peach for a glossy finish.

Notes

Pro tip: Dice peaches very finely so the batter bakes with even peach distribution instead of large chunks. Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to cool-room temperature before serving. Freezing: freeze unfrosted cupcakes up to 2 months (thaw overnight in the fridge) and frost after thawing. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make them gluten-free, using the same amounts.