Can I Skip the Filling?

Yes, you can simplify the recipe by skipping the peach preserve center. This turns the dessert into a classic Honey Cream Cheese Cupcake with a hint of peach flavor from the diced topping and honey drizzle. However, the filling gives a wonderful contrast in texture and adds an extra burst of fruity flavor. If time allows, we recommend keeping it for the full Honey Peach Cream Cheese Cupcakes experience.

How Do I Make the Frosting Less Sweet?

If you find the frosting too sweet, here’s what to do: Reduce the amount of powdered sugar gradually until you find your sweet spot. Add a pinch of salt or a few drops of lemon juice to balance the sweetness with a little tang. Use full-fat cream cheese rather than low-fat, which can taste more sugary due to additives. These adjustments ensure that the topping remains a complement to the juicy peach flavor, not an overpowering element.

Can I Make These Cupcakes Ahead of Time?

Absolutely. These cupcakes are perfect for baking ahead . You can bake the cupcake bases a day early and store them in an airtight container at room temperature. If you want to store them for longer, refrigerate or freeze as mentioned earlier. Then, frost just before serving to keep the topping fresh and creamy. It’s one of the reasons Honey Peach Cream Cheese Cupcakes are a top choice for parties, brunches, and gatherings.

What Can I Substitute for Buttermilk?

If you’re out of buttermilk, there’s a simple solution: add ½ teaspoon of vinegar or lemon juice to ½ cup of regular milk , let it sit for 5 minutes, and use it as a substitute. This homemade buttermilk mimics the tanginess and acidity that makes these cupcakes moist and fluffy—key to creating that bakery-style crumb in every bite of your Honey Peach Cream Cheese Cupcakes .

Can I Use Frozen Peaches?

Yes, frozen peaches work well in this recipe. Just make sure to thaw them completely and drain excess liquid before using. This prevents the cupcakes from becoming soggy or heavy in the middle. Frozen fruit can often release more moisture than fresh, so dice them into small chunks and pat them dry with a paper towel. They’re perfect when fresh peaches are out of season and still allow you to enjoy the full flavor of Honey Peach Cream Cheese Cupcakes .

Honey Peach Cream Cheese Cupcakes: Best Summer Dessert Recipe

Name: Honey Peach Cream Cheese Cupcakes: How To Cook This Delicious Dessert
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup peach preserves; 1/2 cup cream cheese, softened; 1/4 cup powdered sugar; 1 tablespoon milk; 1/2 cup diced fresh peaches; 2 tablespoons honey for drizzle; Sugar crystals for garnish

Description

These Honey Peach Cream Cheese Cupcakes are a delightful summer treat, blending moist vanilla cupcakes with sweet peach preserves, creamy frosting, and a honey drizzle.

Ingredients

Scale

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
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup peach preserves
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 tablespoon milk
1/2 cup diced fresh peaches
2 tablespoons honey for drizzle
Sugar crystals for garnish

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, then cover with more batter until liners are three-quarters full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh peaches, drizzle with honey, and sprinkle with sugar crystals.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the frosting.
You can use frozen peaches—just thaw and drain them well before use.
Store cupcakes in the refrigerator if not serving immediately.
The frosting can be made ahead and stored chilled for up to 2 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 24g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg