Description

These honey peach cream cheese cupcakes are soft, fluffy, and bursting with juicy peaches, swirled with a creamy cheesecake center and kissed with sweet honey. Perfect for parties, picnics, or any time you want a bite of summertime sunshine.

Ingredients

Scale

1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
2/3 cup (135g) granulated sugar
2 large eggs, room temperature
1/4 cup (60ml) honey
1/2 cup (120ml) whole milk, room temperature
1 tsp vanilla extract
1 cup (150g) diced peaches (fresh, canned, or thawed frozen)
6 oz (170g) cream cheese, room temperature
3 tbsp (40g) granulated sugar
1 tbsp (15ml) honey
1 large egg yolk
1/2 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar together until pale and fluffy, about 2-3 minutes on medium speed.
Add eggs one at a time, mixing well after each. Pour in honey and vanilla; beat until blended.
With mixer on low, add half the flour mixture, followed by half the milk. Repeat. Mix just until combined—do not overmix.
Gently fold in the diced peaches using a spatula.
In a separate bowl, beat cream cheese, sugar, honey, egg yolk, and vanilla until smooth and creamy.
Divide cupcake batter evenly among the liners, filling each about two-thirds full.
Drop about a tablespoon of the cream cheese mixture on top of each cupcake. Swirl gently with a skewer or toothpick for a marbled effect.
Bake for 20-24 minutes, or until the tops are golden and a toothpick inserted into the cupcake (not the cream cheese) comes out clean.
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle with extra honey and top with a peach slice if desired.

Notes

For best results, use room temperature ingredients. Pat peaches dry if using canned or frozen to avoid soggy cupcakes. Don’t overmix the batter after adding flour. Swirl the cream cheese gently for a marbled look. Cupcakes can be made gluten-free with a 1-to-1 gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 24 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 17
Sodium: 170
Fat: 10
Saturated Fat: 6
Carbohydrates: 29
Fiber: 1
Protein: 4

Keywords: honey peach cupcakes, cream cheese swirl, summer dessert, party cupcakes, mini desserts, peach recipes, easy cupcakes, picnic dessert