Honey Peach Cream Cheese Cupcakes – Sweet & Soft
These Honey Peach Cream Cheese Cupcakes are the perfect summer treat, filled with juicy peach flavor and a creamy cheesecake swirl. After making these many times, I’ve discovered the trick to keeping them soft and moist is to not overmix the batter. Keep reading for more tips. If you love recipes like this, you’ll also enjoy Peaches and Cream Crumble Bars and Dump and Bake Chicken Parmesan.
Why This Honey Peach Cream Cheese Cupcakes – Sweet & Soft Is Pure Comfort
- Bursting with fresh peach flavor
- Creamy cheesecake swirl in every bite
- Soft and moist crumb that stays fresh for days
- Easy to make with simple ingredients
What You'll Need for Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- ripe peaches
- all-purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- eggs
- honey
- vanilla extract
- cream cheese
- powdered sugar
- lemon juice
- ground cinnamon
- Optional: fresh peach slices
- Optional: chopped pecans
đź“ť Ingredient Notes
- ripe peaches: Use fresh, ripe peaches for the best flavor. Canned or frozen peaches can be used in a pinch.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter preparation quick and easy → See on Amazon
- Silpat Baking Mat — Ensures even baking and easy cleanup → See on Amazon
How to Make Honey Peach Cream Cheese Cupcakes – Sweet & Soft
- Prepare the peaches: Peel and dice the peaches. Set aside.
- Make the batter: Cream butter and sugar. Add eggs one at a time. Mix in dry ingredients and honey. Fold in diced peaches.
- Prepare the cheesecake swirl: Mix cream cheese, powdered sugar, and lemon juice. Dollop onto batter and swirl.
- Bake: Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean.
Cook's Tips for Perfect Honey Peach Cream Cheese Cupcakes – Sweet & Soft
- Common mistake and fix: Don't overmix the batter to keep cupcakes soft and moist.
- Pro tip: Use a cookie scoop to ensure even portions of batter in each cupcake liner.
- Pro tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Storing & Reheating Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days Make-ahead tip: Batter can be prepared the night before and refrigerated overnight.
Freezing Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge before frosting.
Recipe Notes
- Chef tip: For a tangier flavor, add a splash of lemon juice to the batter.
- Best substitution: Substitute peaches with diced apples or berries for a different flavor twist.
- Make-ahead: Cupcakes can be baked ahead and frozen. Frost before serving.
- Scaling: This recipe can be doubled to make 24 cupcakes.
- Troubleshooting: If cupcakes are browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Springform Pan — Perfect for making cheesecakes and other layered desserts → Check price on Amazon
Honey Peach Cream Cheese Cupcakes – Sweet & Soft
Ingredients
Main Ingredients
- ripe peaches
- all-purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- eggs
- honey
- vanilla extract
Seasonings
- cream cheese
- powdered sugar
- lemon juice
- ground cinnamon
Optional Toppings
- fresh peach slices
- chopped pecans
Instructions
- Prepare the peaches: Peel and dice the peaches. Set aside.
- Make the batter: Cream butter and sugar. Add eggs one at a time. Mix in dry ingredients and honey. Fold in diced peaches.
- Prepare the cheesecake swirl: Mix cream cheese, powdered sugar, and lemon juice. Dollop onto batter and swirl.
- Bake: Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean.
Notes
- Chef tip: For a tangier flavor, add a splash of lemon juice to the batter.
- Best substitution: Substitute peaches with diced apples or berries for a different flavor twist.
- Make-ahead: Cupcakes can be baked ahead and frozen. Frost before serving.
- Scaling: This recipe can be doubled to make 24 cupcakes.
- Troubleshooting: If cupcakes are browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge before frosting.
- Make ahead: Batter can be prepared the night before and refrigerated overnight.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 10g
- Carbs: 40g
- Fiber: 1g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 50mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Honey Peach Cream Cheese Cupcakes – Sweet & Soft FAQs
Yes, unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge before frosting.
Overmixing the batter can lead to dry cupcakes. Be careful not to overmix.
Yes, but fresh peaches will provide the best flavor. Drain canned peaches well before using.
Spray the liners with non-stick cooking spray or use cupcake liners.
Store in an airtight container in the fridge for up to 5 days.
A Warm Final Note
I can’t wait for you to try Honey Peach Cream Cheese Cupcakes – Sweet & Soft and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
