Peach & Honey Cheesecake Cupcakes
These Peach & Honey Cheesecake Cupcakes have become a beloved favorite in our home, and I can’t help but smile every time I bake them.
The inspiration came from a craving—one of those days when I needed something cozy, indulgent, and just a little different. I had fresh peaches on the counter and a half block of cream cheese in the fridge, and the rest just came together like it was meant to be. The result? Soft, fluffy cupcakes topped with a honey-kissed cheesecake frosting and a juicy peach slice that’s almost too pretty to eat… almost.
What I love most is how versatile and simple they are. I’ve made them for after-school treats, baby showers, Sunday brunches, and even just because. The kids always ask for seconds, my husband calls them “dangerously good,” and they’ve even earned a spot in our “Mom’s Best” binder—which, trust me, is a high honor in this house.
If you’ve been looking for a cupcake recipe that feels special but doesn’t take all day to make, these are it. They’re a little bit elegant, a whole lot of delicious, and just the kind of treat that makes an ordinary day feel like a celebration.
Questions I Often Get Asked About This Recipe
Can I use canned peaches instead of fresh?
Yes, absolutely! Just make sure to drain them well and pat them dry to avoid too much moisture.
Does the frosting need to be refrigerated?
Yes, because it contains cream cheese, it’s best stored in the fridge—especially in warmer months.
Can I make these ahead of time?
Definitely. You can bake the cupcakes a day in advance and frost them right before serving.
Do I need a mixer for the frosting?
While a hand mixer makes things easier, you can whip it by hand if needed—it just takes a little more elbow grease!
What if I don’t have honey?
Maple syrup or agave syrup will work in a pinch, but honey really pairs beautifully with peaches.
What You Need to Make Peach & Honey Cheesecake Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup sour cream
1/4 cup whole milk
1 ripe peach, finely diced (plus extra slices for garnish)
For the Honey Cheesecake Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2–2 1/2 cups powdered sugar
2 tbsp honey
1/2 tsp vanilla extract
Tools:
Standard muffin tin
Cupcake liners
Hand or stand mixer
Piping bag (optional but great for pretty frosting)
How to Make Peach & Honey Cheesecake Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
Cream the butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla.
Add sour cream and milk, mixing until just combined. Gradually add in the dry ingredients.
Fold in diced peaches gently using a spatula.
Divide the batter evenly among the cupcake liners (about 3/4 full) and bake for 18–22 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
To make the frosting:
Beat the cream cheese and butter together until smooth.
Add powdered sugar a cup at a time, then drizzle in honey and vanilla.
Beat until fluffy and pipe or spread onto cooled cupcakes.
Garnish each with a fresh peach slice.
Tips for Making the Best Peach & Honey Cheesecake Cupcakes
Room temperature ingredients make all the difference in texture—don’t skip this step!
If your peaches are overly juicy, sprinkle them with a little flour before folding into the batter to prevent sogginess.
Use a melon baller or cookie scoop to evenly distribute batter.
Want more peach flavor? Add 1/2 tsp peach extract to the batter or frosting.
For extra flair, drizzle honey on top of the frosting just before serving.
Reader Reviews
⭐⭐⭐⭐⭐ “These cupcakes were an instant hit at my book club! Light, flavorful, and the frosting is to die for.”
⭐⭐⭐⭐ “Really loved these, but next time I might use a bit more peach in the batter. Otherwise, so good!”
⭐⭐⭐⭐⭐ “My kids devoured them. Perfect for school lunch treats. Saving this recipe forever!”
⭐⭐⭐ “They were tasty, but I found the frosting a bit too sweet for my taste. I’ll cut the sugar next time.”
⭐⭐⭐⭐⭐ “This recipe is incredible. Easy to follow, looks beautiful, and tastes like summer in a bite.”
Printable Recipe
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Peach & Honey Cheesecake Cupcakes
These Peach & Honey Cheesecake Cupcakes are soft, fluffy, and topped with the dreamiest honey-kissed cream cheese frosting. With fresh peach bits inside and a juicy garnish on top, they're perfect for any summer gathering or cozy family treat. This easy-to-follow recipe is a hit with both kids and adults!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup sour cream
- 1/4 cup whole milk
- 1 ripe peach, finely diced (plus extra slices for garnish)
- For the Honey Cheesecake Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2–2 1/2 cups powdered sugar
- 2 tbsp honey
- 1/2 tsp vanilla extract
- Tools:
- Standard muffin tin
- Cupcake liners
- Hand or stand mixer
- Piping bag (optional but great for pretty frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream the butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Add sour cream and milk, mixing until just combined. Gradually add in the dry ingredients.
- Fold in diced peaches gently using a spatula.
- Divide the batter evenly among the cupcake liners (about 3/4 full) and bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
To make the frosting:
- Beat the cream cheese and butter together until smooth.
- Add powdered sugar a cup at a time, then drizzle in honey and vanilla.
- Beat until fluffy and pipe or spread onto cooled cupcakes.
- Garnish each with a fresh peach slice.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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