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Honey Peach Cream Cheese Cupcakes

Tender vanilla cupcakes stuffed with a surprise center of sweet peaches and cream cheese, topped with a luscious honey-infused cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk room temperature
Peach & Cream Cheese Filling
  • 4 oz cream cheese softened
  • 1 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 1 cup canned peaches drained well and chopped into chunks
Honey Cream Cheese Frosting
  • 8 oz cream cheese softened to room temperature
  • 0.25 cup unsalted butter softened to room temperature
  • 3 cups powdered sugar sifted if lumpy
  • 2 tbsp honey plus extra for drizzling
  • 1 tsp vanilla extract

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Cupcake corer or paring knife
  • Piping bag and star tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
  4. Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Mix just until combined. Do not overmix.
  5. Divide batter evenly among the cupcake liners (fill about 2/3 full). Bake for 18-22 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  6. Make the filling: Beat 4 oz softened cream cheese with 1 tbsp powdered sugar and 0.5 tsp vanilla until smooth. Set aside.
  7. Using a cupcake corer or knife, remove the center of each cooled cupcake. Drop a small spoonful of the cream cheese filling into the hole, then press a chunk of drained peach on top.
  8. Make the frosting: Beat 8 oz cream cheese and 1/4 cup butter until smooth. Gradually beat in the powdered sugar, honey, and vanilla until light and fluffy.
  9. Pipe the honey cream cheese frosting over the stuffed cupcakes, covering the hole completely. Drizzle lightly with extra honey before serving.

Notes

Ensure all dairy ingredients (butter, cream cheese, eggs, buttermilk) are at room temperature before starting to ensure a smooth batter and frosting. Store finished cupcakes in the refrigerator.