Go Back

Honey Peach Cream Cheese Cupcakes

These Honey Peach Cream Cheese Cupcakes are the ultimate summer treat, featuring juicy fresh peaches folded into a tender, moist vanilla base. Topped with a rich, velvety cream cheese frosting and a touch of seasonal sweetness, they offer a perfect balance of fruit-forward flavor and tangy indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Calories: 327
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
  • 4 fresh peaches peeled, cored, and small diced
Cream Cheese Frosting
  • 8 ounces brick-style cream cheese at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 tablespoon honey optional, for drizzling

Equipment

  • Standard Muffin Pans
  • Paper Liners
  • Stand Mixer
  • Wire Cooling Rack

Method
 

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two standard muffin pans with 24 paper liners to ensure the cupcakes don't stick.
  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set this aside.
    3 cups cake flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the 3/4 cup of softened butter with the granulated sugar and brown sugar. Continue for 3 to 4 minutes until the mixture is light and fluffy.
    3/4 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup brown sugar
  4. Add Wet Ingredients: Incorporate the lightly beaten eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract and the sour cream until the batter is smooth.
    2 large eggs, 1 teaspoon vanilla extract, 1 1/2 cups sour cream
  5. Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix the batter.
  6. Fold in Peaches: Gently fold the diced peaches into the thick batter using a spatula. Pro Tip: Toss the peach pieces in a tablespoon of flour first to prevent them from sinking.
    4 fresh peaches
  7. Fill and Bake: Divide the batter evenly among the 24 muffin cups, filling each about 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Completely: Let the cupcakes rest in the tins for 5 minutes before transferring them to a wire cooling rack. They must be completely cool before you begin frosting.
  9. Make the Frosting: In a clean mixer bowl, cream together the brick-style cream cheese and the remaining 1/2 cup of butter until smooth. Add the vanilla, then slowly beat in the powdered sugar until the frosting is thick and creamy.
    8 ounces brick-style cream cheese, 1/2 cup unsalted butter, 1 teaspoon vanilla extract, 2 cups powdered sugar
  10. Frost and Serve: Spread or pipe the frosting onto the cooled cupcakes. For a true Honey Peach Cream Cheese Cupcakes experience, garnish with a fresh peach slice and a tiny drizzle of honey.
    1 tablespoon honey

Notes

Always use brick-style cream cheese rather than tub varieties to prevent a runny frosting that won't hold its shape. Ensure your butter, eggs, and cream cheese are at room temperature to allow for proper emulsification and a smoother batter.