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Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes Made Simple

Craving summer desserts? These Honey Peach Cream Cheese Cupcakes combine juicy fruit and tangy frosting for bakery-quality treats at home. Learn how!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 385 kcal

Ingredients
  

For the Cupcakes:

  • 1⅔ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ⅓ cup honey orange blossom or wildflower preferred
  • 2 large eggs room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup plain Greek yogurt
  • 1¼ cups ripe peaches finely diced (about 2 medium peaches)

For the Honey-Infused Cream Cheese Frosting:

  • 8 oz full-fat cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 3½ cups powdered sugar sifted
  • ¼ cup honey
  • 1 teaspoon vanilla bean paste or extract
  • ⅛ teaspoon salt
  • 2 tablespoons peach puree optional

For the Glazed Peach Topping:

  • 2 ripe peaches thinly sliced
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cardamom optional

Instructions
 

For the Cupcakes:

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  • Cream butter, granulated sugar, and brown sugar until pale and fluffy (about 3 minutes).
  • Add honey and beat until incorporated.
  • Add eggs one at a time, then mix in vanilla extract.
  • Alternate adding dry ingredients and yogurt in three additions, beginning and ending with flour mixture.
  • Gently fold in diced peaches.
  • Fill cupcake liners ⅔ full and bake for 19-22 minutes until a toothpick comes out clean.
  • Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

  • Beat cream cheese and butter until smooth and fluffy (3-4 minutes).
  • Gradually add powdered sugar, then slowly drizzle in honey.
  • Add vanilla bean paste and salt, then beat for 2-3 minutes until light and silky.
  • If using, fold in peach puree.
  • Refrigerate for 15-20 minutes if needed for firmer piping consistency.

For the Peach Topping:

  • Combine honey, lemon juice, and optional cardamom in a skillet over medium-low heat.
  • Add peach slices in a single layer and cook for 2-3 minutes per side until caramelized.
  • Transfer to a plate to cool completely.

Assembly:

  • Pipe frosting onto cooled cupcakes using a large star tip.
  • Top each cupcake with a caramelized peach slice.
  • Drizzle with remaining honey-peach glaze if desired.
  • Optional: garnish with a fresh mint leaf.

Notes

  • Calories: 385
  • Fat: 21g
  • Saturated Fat: 13g
  • Carbohydrates: 48g
  • Sugar: 38g
  • Protein: 4g
  • Fiber: 1g
  • Sodium: 190mg
  • Cholesterol: 85mg