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Honey Peach Cream Cheese Cupcakes

Honey peach cream cheese cupcakes with fluffy, peach-studded crumb and a tall honey cream cheese frosting swirl. Finished with a golden honey drizzle and a fresh peach slice tucked into the frosting peak.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking powder
  • 1.5 tsp baking powder
salt
  • 0.25 tsp salt
unsalted butter
  • 0.5 cup unsalted butter softened for batter
  • 0.5 cup unsalted butter softened for frosting
granulated sugar
  • 0.75 cup granulated sugar
eggs
  • 2 eggs
sour cream
  • 0.5 cup sour cream
vanilla extract
  • 1 tsp vanilla extract for batter
  • 1 tsp vanilla extract for frosting
fresh peaches
  • 1.5 cup fresh peaches peeled and finely diced
cream cheese
  • 8 oz cream cheese softened
powdered sugar
  • 2.5 cup powdered sugar
honey
  • 3 tbsp honey plus extra for drizzling (optional)
fresh peach slice
  • 12 fresh peach slice for topping each cupcake

Equipment

  • 1 sheet pan

Method
 

Bake the peach cupcakes
  1. Preheat the oven to 350F and line a 12-cup muffin tin with liners.
  2. Beat softened butter and granulated sugar for 2 minutes until lighter in color.
  3. Add eggs, sour cream, and vanilla extract and mix until smooth.
  4. Add all-purpose flour, baking powder, and salt and mix just until no dry streaks remain.
  5. Fold in finely diced fresh peaches and distribute them evenly through the batter.
  6. Spoon batter into liners, filling each about 3/4 full.
  7. Bake at 350F for 18-20 minutes until the tops are golden and a toothpick comes out mostly clean.
  8. Cool the cupcakes completely before frosting so the frosting stays thick and swirled.
Make honey cream cheese frosting and assemble
  1. Beat softened cream cheese and softened butter until fluffy.
  2. Add powdered sugar, honey, and vanilla extract, then beat until smooth and pipeable.
  3. Pipe frosting onto cooled cupcakes to create a tall swirl peak.
  4. Drizzle honey over the frosting so it pools slightly around the top.
  5. Top each cupcake with a fresh peach slice tucked into the frosting peak.

Notes

For the cleanest swirls, keep cream cheese and butter softened but not melted, and stop mixing once the frosting turns glossy and smooth. Store cupcakes in the refrigerator up to 3 days; bring to room temperature 15-20 minutes before serving. Freeze unfrosted cupcakes up to 2 months (thaw overnight in the fridge), then make fresh frosting. For a lighter option, use low-fat cream cheese and reduce honey slightly to keep the frosting from thinning.