Sweet Honey Peach & Cream Cheese Cupcakes

Treat yourself to these irresistible Sweet Honey Peach & Cream Cheese Cupcakes! Soft, vanilla-flecked cake packed with a juicy, honey-infused peach center, topped with tangy cream cheese frosting and a golden honey drizzle.

Sweet Honey Peach & Cream Cheese Cupcakes

There is something absolutely magical about the combination of juicy summer peaches and tangy cream cheese. These cupcakes feature a moist, tender vanilla cupcake base with a hidden surprise inside: a luscious, honey-sweetened peach filling that oozes out with every bite. Finished with a swirl of velvety cream cheese frosting and an extra drizzle of honey, they are the ultimate gourmet treat.

• Prep time: 25 minutes

• Bake time: 18-20 minutes

• Yield: 12 cupcakes

Ingredients

For the Peach Filling:

• 1 ½ cups fresh peaches, finely diced (peeled)

• 2 tbsp honey

• 1 tbsp granulated sugar

• 1 tsp fresh lemon juice

• 1 tsp cornstarch mixed with 1 tbsp cold water

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened to room temperature

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• ½ cup whole milk

For the Cream Cheese Frosting & Garnish:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 to 4 cups powdered sugar

• 1 tsp pure vanilla extract

• Extra honey for drizzling over the top

Instructions

1. Make the Honey Peach Filling

1. In a small saucepan, combine the diced peaches, honey, granulated sugar, and lemon juice.

2. Cook over medium heat for about 5–7 minutes until the peaches soften and release their juices.

3. Stir in the cornstarch slurry. Bring to a gentle simmer for 1 minute, stirring constantly, until the mixture thickens into a glossy, jam-like consistency.

4. Remove from heat and let it cool completely before using.

2. Bake the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl (or stand mixer), beat the softened butter and sugar together on medium-high speed for 2–3 minutes until light and fluffy.

4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. With the mixer on low, alternate adding the dry ingredients and the milk in batches (beginning and ending with the dry ingredients). Mix just until combined—do not overmix!

6. Divide the batter evenly among the liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Mix the Cream Cheese Frosting

1. In a large bowl, beat the softened cream cheese and butter together for about 2 minutes until completely smooth and free of lumps.

2. Add the vanilla extract.

3. Gradually add the powdered sugar one cup at a time, beating on low speed until incorporated, then increase to high speed for 1–2 minutes until the frosting is fluffy and holds its shape.

4. Assemble & Drizzle

1. Once the cupcakes are completely cool, use a cupcake corer or a small knife to cut a hole out of the center of each cupcake (about 1 inch deep).

2. Spoon a generous tablespoon of the cooled honey peach filling into the center of each cupcake.

3. Pipe or spread the cream cheese frosting generously over the top, covering the peach core.

4. Just before serving, generously drizzle extra golden honey over the frosting swirls to recreate the gorgeous look from the photos. Enjoy!