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Honey Peach Cream Cheese Cupcake with Fresh Peach Filling

Honey Peach Cream Cheese Cupcakes

Rebecca Blumer
Deliciously moist honey peach cupcakes filled with peach preserves, topped with silky cream cheese frosting, fresh peach slices, and a drizzle of honey. Easy, flavorful, and perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 295 kcal

Ingredients
  

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup mild honey such as clover or wildflower
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1/2 cup peach preserves or thick peach jam

Frosting and Topping

  • 8 oz cream cheese softened
  • 1 cup powdered sugar sifted
  • 2 Tbsp milk or heavy cream as needed
  • 1/2 cup fresh peaches peeled and diced (about 1 small peach)
  • 2 Tbsp honey for drizzling
  • coarse sugar crystals for garnish

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the butter, granulated sugar, and honey until pale and fluffy, about 2 minutes.
  • Beat in eggs one at a time, then stir in vanilla extract. The mixture may appear slightly curdled.
  • Alternate adding the flour mixture and buttermilk to the wet ingredients, mixing just until combined.
  • Spoon a heaping tablespoon of batter into each cupcake liner, add a teaspoon of peach preserves in the center, then top with more batter until liners are 3/4 full.
  • Bake for 18–20 minutes or until tops spring back and a toothpick inserted at the edge comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
  • To make the frosting, beat cream cheese until smooth, gradually add powdered sugar, then milk until spreadable. Chill briefly for piping if needed.
  • Frost cooled cupcakes, top with diced peaches, drizzle with honey, and sprinkle with coarse sugar crystals.

Notes

Use ripe, firm peaches and mild honey for best results. Store frosted cupcakes in the fridge for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months.
Nutrition Information (per cupcake):
  • Calories: 295 kcal
  • Total Fat: 13 g
  • Saturated Fat: 8 g
  • Cholesterol: 65 mg
  • Sodium: 195 mg
  • Carbohydrates: 42 g
  • Sugars: 28 g
  • Protein: 4 g
  • Fiber: 1 g
 
⚠️ Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.