Honey Peach Cream Cheese Cupcakes That Scream Summer Delight Recipe

Introduction

These Honey Peach Cream Cheese Cupcakes capture the essence of summer with juicy peaches and a creamy cheese center. Soft, moist, and full of natural sweetness, they’re perfect for a sunny afternoon treat or a special gathering.

Ingredients

• 1 cup all-purpose flour (substitute with gluten-free flour for a gluten-free option)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs (best at room temperature)
• 1/4 cup honey
• 1/2 cup whole milk (can substitute with any dairy-free milk)
• 1 teaspoon vanilla extract
• 2 cups fresh peaches, diced (use ripe peaches for best results)
• 8 ounces cream cheese, softened (for the filling)
• 1/4 cup granulated sugar (for the filling)
• 1 large egg yolk (for the filling)
• 1 teaspoon vanilla extract (for the filling)
• Optional toppings:
  • 1 cup peach slices for garnish
  • 1 tablespoon honey drizzle
  • 1/2 cup crushed graham crackers

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Step 2: In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
3. Step 3: In another bowl, whisk together the flour, baking powder, and salt.
4. Step 4: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
5. Step 5: Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the honey and vanilla extract.
6. Step 6: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
7. Step 7: Gently fold in the diced peaches.
8. Step 8: Fill each cupcake liner about halfway with batter. Add a teaspoon of the cream cheese filling into the center, then cover with more batter until two-thirds full.
9. Step 9: Bake for 18–22 minutes, or until the tops are golden. Cool for 5 minutes in the pan before transferring to a wire rack.
10. Step 10: Optionally, top each cupcake with fresh peach slices, drizzle with honey, and sprinkle with crushed graham crackers before serving.

Tips & Variations

• Use ripe, juicy peaches for the best natural sweetness and texture.
• For a dairy-free version, substitute the butter and milk with plant-based alternatives.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• Swap fresh peaches for frozen, but thaw and drain them well to avoid soggy batter.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese filling fresh. Bring to room temperature before serving or warm briefly in the microwave for about 10 seconds. For longer storage, freeze the cupcakes without the toppings for up to 2 months and thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, simply replace the all-purpose flour with your favorite gluten-free flour blend. Make sure the blend includes xanthan gum or another binding agent for best results.

How do I prevent the cream cheese filling from leaking out?

Ensure the cream cheese filling is well chilled before adding it to the batter. Also, be careful not to overfill the cupcake liners to allow enough space for the filling and to prevent overflow during baking.

Honey Peach Cream Cheese Cupcakes That Scream Summer Delight Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

These Honey Peach Cream Cheese Cupcakes are a perfect summer treat, combining moist, fluffy cupcakes bursting with fresh juicy peaches and a luscious cream cheese filling. Topped with honey-drizzled peach slices and crunchy graham crackers, these cupcakes offer a delightful balance of creamy, sweet, and fruity flavors that scream summer delight.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes

• 1 cup All-purpose flour (Substitute with gluten-free flour for a gluten-free option)
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Eggs, room temperature
• 1/4 cup Honey
• 1/2 cup Whole milk (can substitute with any dairy-free milk)
• 1 teaspoon Vanilla extract
• 2 cups Fresh peaches, diced (use ripe peaches for best results)

For the Cream Cheese Filling

• 8 ounces Cream cheese, softened
• 1/4 cup Granulated sugar
• 1 large Egg yolk
• 1 teaspoon Vanilla extract

Optional Toppings

• 1 cup Peach slices (for garnish)
• 1 tablespoon Honey (for drizzle)
• 1/2 cup Crushed graham crackers (for topping)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
2. Prepare the cream cheese filling: In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy. Set this aside for later use.
3. Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
4. Cream butter and sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, which ensures a tender cupcake texture.
5. Add eggs and flavoring: Incorporate the eggs one at a time, mixing well after each addition to fully incorporate them. Then stir in the honey and vanilla extract to add sweetness and aroma.
6. Combine wet and dry ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overmixing, which can make cupcakes tough.
7. Fold in peaches: Gently fold in the diced fresh peaches to distribute them evenly throughout the batter without breaking them down.
8. Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling about halfway. Drop a teaspoon of cream cheese filling into the center of each, and then cover with more batter until each liner is about two-thirds full.
9. Bake the cupcakes: Place the muffin pan in the oven and bake for 18–22 minutes, or until the cupcake tops are golden and a toothpick inserted into the cake (avoiding the cream cheese center) comes out clean.
10. Cool the cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
11. Add optional toppings: Once cooled, optionally top each cupcake with fresh peach slices, drizzle honey over them, and sprinkle crushed graham crackers for extra texture and flavor.

Notes

• Use ripe peaches for the best flavor and sweetness in your cupcakes.
• Softened butter and cream cheese make mixing easier and result in a smoother batter and filling.
• To keep cupcakes moist, avoid overbaking and check doneness starting at 18 minutes.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
• Dairy-free milk such as almond or oat milk can be used as a substitute for whole milk.
• The cream cheese filling adds a creamy surprise inside the cupcakes, so resist the urge to skip it!
• The optional toppings add a nice decorative touch but can be omitted if preferred.

Keywords: Honey peach cupcakes, cream cheese filling, summer cupcakes, fresh peach dessert, honey dessert recipes