Easy Honey Peach Cream Cheese Cupcakes

Oh my goodness, friends! I’m SO excited to share these Honey Peach Cream Cheese Cupcakes with you today! These little bites of heaven came into my life last summer when I was drowning in fresh peaches from our local farmer’s market. I couldn’t resist buying way too many (you know how that goes, right?), and I needed to find the PERFECT way to showcase their juicy sweetness before they went bad.

Let me tell you – these cupcakes were an absolute GAME CHANGER. The tender vanilla cake surrounds a surprise pocket of peach preserves, and then gets topped with the creamiest cream cheese frosting, fresh peach pieces, and a drizzle of honey that will make your taste buds dance! My family devoured the entire batch in one evening, and my husband has been requesting them for every occasion since.

Trust me when I say these are going to be your new summer obsession! ✨

❤️ Why You’ll Love This Recipe

These cupcakes are the perfect balance of sweet, tangy, and fruity! The cream cheese frosting isn’t overly sweet, which lets the natural honey and peach flavors really shine through. Plus, that hidden peach preserve center? Talk about a delightful surprise with every bite! Even my pickiest friends who “don’t like fruit desserts” have been converted by these beauties.

⏰ Cooking Time

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes (plus cooling time)
• Servings: 12 cupcakes

📝 Ingredient List

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature (super important!)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup peach preserves

For the Cream Cheese Frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk

For the Topping:

• 1/2 cup fresh peaches, diced
• 2 tablespoons honey
• Sugar crystals for garnish

🔍 Why These Ingredients Work

The combination of buttermilk and baking soda creates an incredibly moist and tender crumb in these cupcakes. The peach preserves add a concentrated burst of peach flavor that permeates throughout the cake as it bakes.

Cream cheese is the real MVP here – it adds just the right amount of tanginess to balance the sweetness from the honey and peaches. I’ve tried making these with regular buttercream, and while delicious, they’re just not the same without that slight tang from the cream cheese!

Essential Tools and Equipment

• Standard 12-cup muffin tin
• Cupcake liners
• Two mixing bowls (one medium, one large)
• Electric mixer (stand or handheld)
• Measuring cups and spoons
• Small ice cream scoop or spoon (for filling cupcake liners)
• Wire cooling rack
• Piping bag and tip (optional – you can also just spread the frosting with a knife)

👩‍🍳 Step-by-Step Instructions For Your Honey Peach Cream Cheese Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I like the slightly larger size liners for these cupcakes – they make them feel extra special!
2. Whisk together your dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar until fluffy. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Don’t rush this step – this is where the magic happens for a light texture!
4. Add eggs and vanilla. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. The mixture should look smooth and satiny.
5. Combine wet and dry ingredients. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour (flour → buttermilk → flour → buttermilk → flour). Mix until just combined – overmixing will make your cupcakes tough!
6. Fill cupcake liners and add preserves. Fill each cupcake liner about halfway with batter. Add a generous spoonful (about 1-1.5 teaspoons) of peach preserves right in the center, then cover with more batter until each liner is about three-quarters full.
7. Bake to perfection. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean (avoid the preserves when testing!). The tops should be lightly golden and spring back when gently touched.
8. Cool completely. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Don’t rush the cooling or your frosting will melt!
9. Make the frosting. Beat the softened cream cheese, powdered sugar, and milk until smooth and creamy. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar.
10. Decorate with love. Frost the cooled cupcakes (either pipe or spread with a knife), top with a few pieces of diced fresh peaches, drizzle with honey, and finish with a light sprinkle of sugar crystals for that extra sparkle.

Tips from Well-Known Chefs

Chef Ina Garten suggests adding a tiny pinch of salt to your frosting to enhance all the flavors and cut through the sweetness. And Martha Stewart always recommends rotating your pan halfway through baking for the most even results!

❗ You Must Know

Make sure your cupcakes are COMPLETELY cooled before frosting! Even slightly warm cupcakes will cause the cream cheese frosting to melt and slide right off. I’ve made this mistake more than once in my impatience to taste them!

Personal Secret: I add the tiniest drop of almond extract to my batter (like, literally just a drop!) – it enhances the peach flavor in a magical way that people can never quite put their finger on!

💡 Pro Tips & Cooking Hacks

• If your peach preserves are very chunky, pulse them in a food processor a few times for a smoother filling.
• Room temperature ingredients are non-negotiable for the fluffiest cupcake texture – set your butter, eggs, and buttermilk out at least 30 minutes before starting.
• No buttermilk? No problem! Add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and let it sit for 5 minutes.
• For extra peach flavor in the batter, replace 2 tablespoons of the buttermilk with 2 tablespoons of peach nectar or peach schnapps (for adults only!).
• Frost your cupcakes using the back of a spoon to create a little “well” for the diced peaches to sit in so they don’t roll off.

🎨 Flavor Variations / Suggestions

• Berry Peachy: Replace half the peach preserves with raspberry or blackberry preserves for a lovely flavor contrast.
• Tropical Twist: Add 1/4 teaspoon of coconut extract to the batter and sprinkle toasted coconut on top instead of sugar crystals.
• Peachy Keen: For intense peach lovers, fold 1/4 cup of finely diced fresh peaches into the batter before baking.
• Honey Lavender: Add 1/2 teaspoon of culinary lavender to the sugar and let it infuse for 30 minutes before creaming with the butter.
• Bourbon Peach: Add 1 tablespoon of bourbon to the batter and another teaspoon to the frosting for an adult version!

⏲️ Make-Ahead Options

These cupcakes are actually BETTER the next day! You can:

• Make the cupcakes up to 2 days ahead and store in an airtight container at room temperature.
• Prepare the frosting up to 3 days ahead and store in the refrigerator. Let it come to room temperature and give it a quick whip before using.
• Wait to add the fresh peach topping until just before serving to prevent the fruit from getting soggy.

📌 Recipe Notes & Baker’s Tips

• The peach preserves will sink slightly during baking – that’s exactly what we want for that perfect pocket of peachy goodness in the center!
• If you’re making these for a special occasion, consider using peach-colored cupcake liners to hint at what’s inside.
• For the most vibrant peach flavor, use preserves made with summer peaches when they’re at their peak.
• The frosting recipe makes enough for a modest swirl on each cupcake. If you like extra frosting (I know I do!), consider doubling the frosting recipe.

🍽️ Serving Suggestions

These cupcakes are perfect for summer gatherings, baby showers (the peach theme is adorable!), or any time you want to bring a little sunshine to the table. Serve them with:

• A tall glass of iced tea
• Fresh peach slices on the side
• A scoop of vanilla ice cream for an over-the-top dessert experience
• Champagne or prosecco for an elegant adults-only treat

I love to serve these after a light summer meal like grilled chicken or a fresh salad – they’re the perfect sweet finish that won’t weigh you down!

Sending sweet peachy dreams from my kitchen to yours! 🍑✨

🧊 How to Store Your Cupcakes

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Once frosted with cream cheese frosting, these must be refrigerated! They’ll keep for up to 5 days, though the texture is best within the first 3 days.
• Freezer: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.
• Reheating: If desired, you can microwave a refrigerated cupcake for 10-15 seconds to take the chill off before eating (remove any garnishes first).

⚠️ Allergy Information

These cupcakes contain: dairy, eggs, and wheat (gluten).

For dietary restrictions:

• Dairy-free: Use plant-based butter, dairy-free cream cheese alternative, and plant-based milk.
• Gluten-free: Substitute a 1:1 gluten-free flour blend that contains xanthan gum.
• Egg-free: Try using 1/4 cup of unsweetened applesauce per egg as a replacement.

❓ FAQs

Can I use other fruits besides peaches? Absolutely! These cupcakes work beautifully with apricot, strawberry, or raspberry preserves. Just make sure whatever preserve you use has a similar consistency to peach preserves.

Can I use canned peaches instead of fresh for the topping? Yes! Drain canned peaches very well and pat them dry before dicing and using as a topping. They’ll be a bit softer but still delicious.

Can I make these gluten-free? Definitely! Use a good quality 1:1 gluten-free flour blend that includes xanthan gum. The texture might be slightly different, but they’ll still be delicious.

How do I know when the cupcakes are done? Insert a toothpick into the cake portion (not the preserves) – it should come out clean or with a few moist crumbs, but no wet batter.

Can I make this recipe as a cake instead of cupcakes? Yes! This recipe works well as an 8-inch layer cake. Double the recipe for two layers, and spread preserves between the layers instead of inside the cake.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to see your peachy creations.

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