Honey Peach Cream Cheese Cupcakes

Every summer, when peaches are at their juiciest, my kitchen transforms into a little bakery filled with the sweet scent of fresh fruit and vanilla. This recipe for Peach Cream Cheese Cupcakes is one that holds a special place in my heart—and my family’s cookbook. My grandmother taught me the joy of blending ripe summer peaches with rich, tangy cream cheese. As a child, I would watch her gently fold diced peaches into the batter, humming to herself as sunlight spilled through the window. These cupcakes became our tradition for every picnic, barbecue, and summer birthday.

Today, I’m excited to share her beloved recipe, updated with a drizzle of honey for that extra golden warmth. Light, fluffy, and bursting with real peach flavor, these cupcakes are the taste of an American summer—easy to bake, impossible to resist, and sure to become a new family favorite.

Why You’ll Love These Peach Cream Cheese Cupcakes

• Bursting with Summer Flavor: Fresh peaches and real cream cheese make every bite rich and fruity.
• Easy and Approachable: Perfect for beginner bakers and fun to make with kids.
• Great for Parties: These cupcakes are gorgeous on a dessert table and travel well.
• Customizable: Swap peaches for nectarines, or try a gluten-free version.

Ingredients

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup sour cream (or Greek yogurt)
• ½ cup ripe peaches, diced small (about 1 medium peach)
• 2 tbsp honey

For the Cream Cheese Filling:

• 6 oz cream cheese, softened
• 3 tbsp granulated sugar
• 1 large egg yolk
• ½ tsp vanilla extract

For the Honey Peach Topping (Optional):

• ½ cup ripe peaches, diced
• 2 tbsp honey
• ½ tbsp lemon juice

Equipment You’ll Need

• Mixing bowls
• Electric hand mixer or stand mixer
• Cupcake/muffin tin
• Paper liners
• Spatula
• Ice cream scoop (for even batter)

Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2 minutes.
4. Add the eggs, one at a time, beating well after each. Mix in the vanilla extract.
5. Add sour cream and honey, beating until just combined.
6. Gradually mix in the dry ingredients until almost combined (don’t overmix).
7. Gently fold in the diced peaches with a spatula.

Step 2: Make the Cream Cheese Filling

1. In a small bowl, beat the cream cheese until smooth.
2. Add sugar, egg yolk, and vanilla. Beat until creamy and fully combined.

Step 3: Assemble the Cupcakes

1. Spoon about 2 tablespoons of cupcake batter into each liner.
2. Add a generous teaspoon of the cream cheese filling to the center of each.
3. Top with the remaining cupcake batter, covering the filling.
4. If using, swirl a tiny bit more peach or honey on top for extra sparkle.

Step 4: Bake

1. Bake for 20–24 minutes, or until the cupcakes are lightly golden and a toothpick inserted in the edge (not the center) comes out clean.
2. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Optional—Honey Peach Topping

1. Toss diced peaches with honey and lemon juice.
2. Spoon over cooled cupcakes just before serving for a fresh, juicy finish.

Tips for Perfect Peach Cream Cheese Cupcakes

• Use ripe, fragrant peaches for the best flavor.
• Pat peach pieces dry with a paper towel to prevent extra moisture.
• Bring ingredients to room temperature for a smooth batter.
• Don’t overfill the cupcake liners—these rise beautifully!
• Cupcakes can be stored in the fridge for up to 3 days.

Variations and Substitutions

• Gluten-Free: Use your favorite gluten-free flour blend.
• Other Fruits: Try nectarines, apricots, or even blueberries for a twist.
• Mini Cupcakes: Bake in a mini muffin tin and reduce the bake time to 12–14 minutes.

Frequently Asked Questions

Can I use canned peaches?
Yes, but drain and pat dry before using to avoid soggy cupcakes.

Can these be made ahead?
Absolutely! Store in the fridge and add the peach topping right before serving.

How do I get that bakery-style swirl?
After adding the cream cheese filling, use a toothpick to swirl the batter and filling together just a little for a marbled look.

Pairing Ideas

• Serve these cupcakes with iced tea, lemonade, or a chilled glass of prosecco.
• For a full summer picnic, pair with a light salad and grilled chicken skewers.

Frequently Asked Questions About Peach Cream Cheese Cupcakes

1. Can I use frozen peaches for Peach Cream Cheese Cupcakes?

Yes! Just thaw the peaches, drain any excess liquid, and pat them dry before adding to your cupcake batter. Frozen peaches work well and allow you to enjoy this summer treat year-round.

2. What’s the best way to store Peach Cream Cheese Cupcakes?

These cupcakes are best kept in an airtight container in the refrigerator. Because of the cream cheese filling, they should be refrigerated and will stay fresh for up to 3 days.

3. Can I make Peach Cream Cheese Cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for great results. Be sure to check the cupcake texture as baking times may vary slightly.

4. Can I double the recipe for a party?

Yes, this recipe for Peach Cream Cheese Cupcakes can easily be doubled or even tripled for larger gatherings. Just adjust ingredient quantities and bake in batches for the best results.

5. Is it possible to make these cupcakes ahead of time?

Definitely. You can bake the cupcakes a day ahead and store them in the fridge. For the freshest taste and texture, add the honey peach topping right before serving.

6. How do I get the cream cheese center to stay creamy?

Make sure not to overbake your Peach Cream Cheese Cupcakes. Remove them from the oven when they are just golden and a toothpick inserted at the edge (not the center) comes out clean.

7. Can I use low-fat cream cheese?

Yes, you can use low-fat or Neufchâtel cheese, but the filling may be slightly less creamy. Full-fat cream cheese gives the best rich texture and flavor.

8. What’s the secret to moist Peach Cream Cheese Cupcakes?

Don’t overmix the batter, and use fresh, juicy peaches. Adding honey and sour cream or Greek yogurt also helps keep the cupcakes extra moist and tender.

Peach Cream Cheese Cupcakes

Enjoy the taste of summer with these moist Peach Cream Cheese Cupcakes, featuring juicy peaches, creamy centers, and a touch of honey.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Total Time 44 minutes mins

Course Breakfast

Cuisine American

Servings 6 cupcakes

Calories 290 kcal

Equipment

• Muffin Tin
• Mixing Bowls
• Hand Mixer or Stand Mixer
• Spatula

Ingredients

  

Cupcake Batter

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp honey
• 1/2 cup ripe peaches diced small

Cream Cheese Filling

• 6 oz cream cheese softened
• 3 tbsp granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla, sour cream, and honey.
• Fold dry ingredients into wet ingredients. Stir in diced peaches.
• Mix cream cheese, sugar, egg yolk, and vanilla until smooth.
• Fill cupcake liners with batter, add cream cheese filling, and cover with more batter.
• Bake for 20-24 minutes until golden. Let cool on a wire rack.

Notes

Use fresh peaches for the best flavor. These cupcakes are perfect for brunch or a sweet summer breakfast.

Keyword Easy Baking, Peach Cream Cheese Cupcakes, peach recipes, Summer Desserts

Conclusion

Peach Cream Cheese Cupcakes are the epitome of summer baking—moist, fruity, and delightfully creamy in every bite. Whether you’re making them for a family picnic, a backyard barbecue, or just because you found perfect peaches at the market, these cupcakes promise to bring a smile to every face.

Baking these cupcakes connects me back to sun-soaked childhood summers and my grandmother’s joyful spirit in the kitchen. They’re more than just a dessert—they’re a memory, a tradition, and a sweet way to celebrate the season.

So, grab some ripe peaches, preheat your oven, and enjoy the magic of homemade Peach Cream Cheese Cupcakes. Don’t forget to share your creations and any fun twists you add—I can’t wait to hear how you make this recipe your own!

Let’s keep the summer baking fun going! If you loved these cupcakes, be sure to check out other easy summer desserts, and follow along for more recipes, tips, and kitchen stories. Happy baking!

Perfect Pairings for Summer Sweets

• If you love fruity cupcakes, don’t miss these tropical Coconut Cream Pie Cupcakes!
• Planning a summer party? Try a colorful, kid-friendly Easter Dirt Cake Casserole.
• Want more fruity cakes? Bake a stunning Lemon Blueberry Cake bursting with fresh flavor.
• For a romantic bake, check out the gorgeous Heart Cake: Bake Love Into Every Slice.
• Discover endless cake creativity in our Ultimate Bundt Cake Guide.
• Cheesecake fan? You’ll love our fun Cheesecake Deviled Strawberries Recipe for a no-bake option.
• Love decadent desserts? Indulge in fudgy Red Velvet Brownies or quick Small Batch Chocolate Chip Cookies.

Bake up these Honey Peach Cream Cheese Cupcakes and celebrate the sweetest tastes of the season! Want even more fruit-inspired cupcake ideas? Let me know! 🍑🧁