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Peach & Honey Cheesecake Cupcakes

Light vanilla cupcakes topped with a rich, tangy honey cream cheese frosting and garnished with fresh summer peaches and mint.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack, Treat
Cuisine: American, Summer
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk room temperature
Honey Cheesecake Frosting
  • 8 oz cream cheese full-fat brick style, softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 3 tbsp honey plus extra for drizzling
  • 1 tsp vanilla extract
Garnish
  • 2 medium fresh peaches sliced
  • 12 leaves fresh mint

Equipment

  • Muffin tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Piping bag with large 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, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly among the cupcake liners (about 2/3 full). Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  6. To make the frosting: Beat the softened cream cheese and butter together until completely smooth. Gradually mix in the powdered sugar on low speed. Add the honey and vanilla, then whip on medium-high until fluffy.
  7. Transfer the frosting to a piping bag and pipe a generous swirl onto each cooled cupcake.
  8. Garnish each cupcake with a fresh peach slice and a mint leaf just before serving. Drizzle with a tiny bit of extra honey if desired.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 15-20 minutes before serving for the best texture.