When summer rolls around and peaches are practically falling off the trees, Jack’s kitchen kicks into full dessert mode. One of his absolute favorite things to bake? Honey Peach Cream Cheese Cupcakes.
They’re soft, juicy, a little tangy, and sweet in that real, simple way that just feels like sunshine on a plate.
Jack first made these after picking up way too many peaches at the farmers’ market one Saturday morning. Lisa dared him to “do something other than pie” — and well, now these cupcakes show up at every backyard BBQ, family birthday, and lazy Sunday cookout.
Table of Contents
Why These Cupcakes Are a Game Changer
The Unbeatable Combo: Sweet Honey, Juicy Peaches, and Creamy Frosting
There’s nothing complicated here — just sweet ripe peaches, a little golden honey to bring out their flavor, and a smooth, tangy cream cheese frosting that makes every bite feel rich but not heavy.
The honey ties it all together without making the cupcakes too sweet, which means you can eat two. Maybe three. (Jack definitely does.)
Jack’s First Summer Baking Story
Jack swears the first time he made these cupcakes, he didn’t even plan it. He grabbed a mixing bowl, chopped up a few peaches, and just… went for it.
His family polished off the first batch before dinner was even served.
Now? They practically beg him to make “those peachy cupcakes” every June.
Ingredients You’ll Need
| Ingredient | Why It Matters |
|---|---|
| 1 ½ cups all-purpose flour | Structure for the cupcakes |
| 1 tsp baking powder | Helps them rise fluffy, not dense |
| ¼ tsp baking soda | A little extra lift |
| ¼ tsp salt | Balances the sweet |
| ½ cup unsalted butter | Rich, tender crumb |
| ⅓ cup honey | Natural sweetness + peach enhancer |
| ½ cup sugar | Just enough to round out the flavor |
| 2 large eggs | Structure + moisture |
| 1 tsp vanilla extract | Warm, cozy base flavor |
| ½ cup sour cream | Keeps cupcakes moist without being heavy |
| 1 cup diced fresh peaches | Juicy bursts of flavor throughout |
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup butter (softened)
- 3 cups powdered sugar
- 2 tbsp honey
- ½ tsp vanilla extract
Related tip: When peaches aren’t in season, Jack sometimes swaps to lightly drained frozen cherries for a wild twist.
How to Make Honey Peach Cream Cheese Cupcakes
Prepping the Peaches and Batter the Right Way
- Preheat your oven to 350°F. Line a muffin tin with cute cupcake liners.
- In a big bowl, whisk the dry ingredients (flour, baking powder, baking soda, salt).
- In another bowl, beat the butter, honey, and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Mix in sour cream gently — don’t overbeat.
- Fold the dry ingredients into the wet stuff, just until combined.
- Gently fold in diced peaches.
Jack’s tip: Toss the peaches with a tablespoon of flour first. Keeps them from sinking to the bottom.
Baking Tips to Keep Cupcakes Moist and Tender
- Fill liners about 2/3 full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool completely before frosting (or you’ll have a melty situation).
The Best Cream Cheese Frosting for These Cupcakes
How Jack’s Cream Cheese Frosting Never Melts or Flattens
- Start with room temp cream cheese and butter — not melted, not cold.
- Beat together until fluffy before adding sugar.
- Add the powdered sugar slowly — about ½ cup at a time.
Sweetening it with Honey for Extra Peachy Vibes
After the sugar’s in, stir in the honey and vanilla. The honey adds just enough warmth to make the frosting tie beautifully into the cupcake.
Spread it thick, or pipe it if you’re feeling fancy (Jack usually just slathers it on with a spoon and calls it a day).
Cupcake Variations You’ll Love
Add Chopped Pecans, Cinnamon, or Even Bourbon
Want to get a little crazy? Jack’s tried:
- Chopped pecans for crunch
- A teaspoon of cinnamon folded into the batter
- A splash of bourbon in the frosting for a grown-up kick
Mini Cupcake Version for Parties and Snack Trays
Just bake them for 10–12 minutes instead of 20.
Jack served minis next to house special mei fun at a potluck once — because why not mix noodles and cupcakes?
How to Store and Freeze These Cupcakes
Keeping Them Moist in the Fridge
Frosted cupcakes can hang out in the fridge for 3–4 days. Just pop them into an airtight container.
Jack says: “Hide a few in the back behind the veggies. Kids won’t find them there.”
Freezer Tips Jack Swears By
- Freeze unfrosted cupcakes individually, wrapped in plastic, then in a bag.
- Thaw overnight, then frost fresh.
Also works great with extra frosting made ahead (just rewhip after thawing).
Best Occasions to Serve Honey Peach Cream Cheese Cupcakes
Summertime BBQs, Birthdays, Graduation Parties
These cupcakes scream sunshine and good times. Jack brought a batch to his nephew’s graduation party last June and people fought over the last one.
Make Them Ahead for Dessert Tables
They hold up beautifully overnight, especially when stored right. Plus, the frosting firms up just enough without losing its creamy swoop.
Jack’s Tips for Peach Perfection
How to Pick the Best Peaches (Even If They’re Not in Season)
- Choose peaches that smell peachy — if they don’t smell like anything, skip ’em.
- Slight give when squeezed = ripe and ready.
- Too hard? Let them sit on the counter in a paper bag for a day.
The Trick to Balancing Sweet and Tangy Flavors
If your peaches are super sweet, cut back the sugar in the batter by a tablespoon or two.
If they’re on the tart side, add a tiny extra drizzle of honey into the batter.
Final Bite
Honey Peach Cream Cheese Cupcakes aren’t just another summer dessert—they’re the kind of treat that makes people smile before they even take a bite. Between the juicy peaches, sweet honey, and that smooth-as-silk frosting, these cupcakes taste like sunshine wrapped in a paper liner.
Jack’s family calls them “summer happiness in cupcake form,” and once you whip up a batch, you’ll get it. So grab some fresh peaches, a drizzle of honey, and your favorite mixing bowl—these cupcakes are calling your name. And trust me, you’re gonna want to answer.
PrintHoney Peach Cream Cheese Cupcakes – Jack’s Family Favorite
Soft, juicy, and kissed with honey, these Honey Peach Cream Cheese Cupcakes are Jack’s go-to for backyard BBQs and lazy summer afternoons—complete with a rich, tangy cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- ⅓ cup honey
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup diced fresh peaches
- 8 oz cream cheese (softened)
- ½ cup butter (softened)
- 3 cups powdered sugar
- 2 tbsp honey
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat butter, honey, and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Stir in sour cream gently.
- Fold dry ingredients into wet mixture just until combined.
- Toss peaches with a tablespoon of flour and fold into batter.
- Fill cupcake liners about 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For frosting, beat softened cream cheese and butter until fluffy.
- Gradually add powdered sugar, then mix in honey and vanilla.
- Spread or pipe frosting onto cooled cupcakes.
Notes
Toss diced peaches with flour to keep them from sinking. For extra flair, add chopped pecans or a splash of bourbon to the frosting. Frosted cupcakes can be stored in the fridge for 3–4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
FAQs About Honey Peach Cream Cheese Cupcakes
Do you need to put cupcakes with cream cheese frosting in the fridge?
Yep, if your cupcakes have cream cheese frosting, you definitely want to keep them in the fridge. Jack says it’s the best way to keep that frosting thick, creamy, and safe to eat—especially in the summertime. Just pull them out about 30 minutes before serving to let the frosting soften up again.
How long can cream cheese cupcakes be left out?
Jack usually says no more than 2 hours, tops. After that, the frosting can start to soften too much and the texture (and safety) takes a hit. If it’s a cooler day and your house is chilly, you might squeak by a little longer, but honestly, better safe than sorry—chill ‘em.
How long do cream cheese cupcakes last?
Stored properly in an airtight container in the fridge, these honey peach cream cheese cupcakes stay fresh for about 3–4 days. After that, they’re still edible, but Jack says the frosting texture isn’t quite the same silky swoop we all love. (They usually disappear long before then anyway.)
What does honey do to cupcakes?
Honey works like a magic flavor booster in cupcakes. It locks in moisture, brings out the natural sweetness of the peaches, and adds a warm, floral note you just can’t get from regular sugar alone. Jack says it’s what makes these cupcakes taste “sunny,” if that makes sense—and honestly, it does once you take a bite.
👉 Check out this Honey Peach Cream Cheese Cupcakes Pin on Pinterest