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Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes That Brighten Your Summer

Delight your summer with Honey Peach Cream Cheese Cupcakes, featuring a sweet sponge and creamy filling.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.5 cups unsalted butter Must be softened.
  • 1 cups granulated sugar For batter.
  • 2 eggs Use at room temperature.
  • 0.33 cups honey Infuses natural sweetness.
  • 0.5 cups whole milk Can be substituted with any dairy-free milk.
  • 1 teaspoon vanilla extract
  • 1 cups fresh peaches Diced ripe peaches for best flavor.
For the Cream Cheese Filling
  • 8 ounces cream cheese Must be softened.
  • 0.5 cups granulated sugar For filling.
  • 1 egg yolk For filling.
Optional Toppings
  • peach slices For garnish.
  • honey drizzle Adds sweetness.
  • crushed graham crackers For crunch.

Equipment

  • Oven
  • Mixing Bowls
  • Muffin pan
  • Cupcake liners
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Beat 8 ounces of softened cream cheese until creamy. Gradually add ½ cup granulated sugar, 1 egg yolk, and 1 teaspoon vanilla extract.
  3. In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tablespoon baking powder, and a pinch of salt.
  4. Cream ½ cup unsalted butter with 1 cup granulated sugar until light and fluffy.
  5. Add 2 room-temperature eggs, ⅓ cup honey, and 1 teaspoon vanilla extract to the creamed mixture and beat until combined.
  6. Gradually mix in the flour mixture along with ½ cup whole milk, alternating between both; fold in diced peaches.
  7. Fill each cupcake liner halfway with batter and add 1 teaspoon of cream cheese filling in the center, then cover with more batter.
  8. Bake for 18–22 minutes until golden and a toothpick comes out clean. Cool in the pan for 5 minutes.
  9. Transfer to a wire rack to cool completely, then garnish with peach slices, honey, and crushed graham crackers before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 2mgCalcium: 100mgIron: 0.5mg

Notes

These cupcakes can easily adapt to various dietary preferences. Store in an airtight container to maintain freshness.

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