There's something magical about the scent of Honey Peach Cream Cheese Cupcakes wafting through the kitchen—sweet, floral notes of ripe peach mingling with the rich, warm aroma of vanilla cake. The moment you bite into one, you get tender cake, creamy filling, and a golden honey glaze that feels like sunshine in dessert form.

I first baked these cupcakes on a sweltering August afternoon when I had a basket of overripe peaches begging to be used. With a swirl of sweetened cream cheese hidden inside and a drizzle of honey on top, these quickly became a hit at summer gatherings—and now, even in the colder months, I find myself recreating them just to chase that feeling of summer.

If you're looking for a dessert that's easy to make, visually stunning, and bursting with flavor, keep reading. These cupcakes are everything you want in a treat and more.

Why You'll Love These Honey Peach Cream Cheese Cupcakes

Prepare to fall in love—these Honey Peach Cream Cheese Cupcakes check all the boxes for the perfect sweet treat.

First off, they’re shockingly easy to make. You don’t need any fancy techniques or equipment. The batter comes together quickly, and the cream cheese filling is as simple as a quick stir and spoon.

They’re also beautiful and unique. The golden peach hue, paired with a glossy honey drizzle and creamy swirl peeking through the center, makes these cupcakes look like something straight from a bakery window.

Let’s talk flavor—these cupcakes are summer in every bite. The juicy peaches melt into the batter, the cream cheese adds a rich tang, and the honey brings everything together with its natural sweetness and floral warmth.

And yes, they’re crowd-pleasers. Whether you’re hosting a baby shower, bringing a dessert to a barbecue, or just treating yourself on a Tuesday, these cupcakes disappear fast.

So grab your muffin tin and your ripest peaches—we’re about to make something special.

Ingredients Notes

What makes these cupcakes shine is the thoughtful combination of just a few standout ingredients. Each one plays a vital role in building the rich flavor and delightful texture of the final product.

Let’s start with the fresh peaches. I recommend using ripe, juicy yellow peaches for the most vibrant flavor. They should feel slightly soft to the touch but not mushy. If peaches are out of season, canned or frozen (thawed and drained) peaches will work in a pinch—just be sure to pat them dry to avoid extra moisture in the batter.

The heart of these cupcakes is the cream cheese filling. Softened cream cheese, sweetened just enough with powdered sugar and vanilla, adds a creamy surprise at the center of each bite. It contrasts beautifully with the sweet, fluffy cake and brings richness without overpowering.

For the base, use a good-quality all-purpose flour and real butter, softened to room temperature. The butter gives the cupcakes their tender crumb and buttery flavor, while the flour provides structure. You’ll also need baking powder and a pinch of salt to help the cupcakes rise and stay light.

And don’t forget the honey—the true star of the show. Use a floral, high-quality honey if you can. It adds depth and a beautiful glaze to the finished cupcakes, tying the whole flavor profile together.

You’ll need a standard muffin tin and paper liners, plus a mixer to whip up the batter and cream cheese filling. A piping bag or spoon will help neatly add the cream cheese to the center before baking.

How To Make These Honey Peach Cream Cheese Cupcakes

Baking these beauties is a joy from start to finish. The steps are simple, and the results? Absolutely worth it.

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. While that heats up, peel and finely dice your peaches. Set them aside in a bowl—they’ll be folded into the batter later for bursts of fruity sweetness.

Next, cream together your butter and sugar until light and fluffy. This step is crucial for creating that soft, tender texture in the cake. Add the eggs one at a time, then stir in vanilla extract for warmth and depth.

In a separate bowl, whisk together the dry ingredients—flour, baking powder, and a pinch of salt. Gradually add the dry mix to the wet, alternating with a splash of milk, and stir until just combined. Gently fold in the diced peaches, being careful not to overmix.

For the cream cheese filling, beat together cream cheese, powdered sugar, and a touch of vanilla until smooth and creamy. It should be thick but spoonable. Once your batter is ready, fill each cupcake liner about halfway. Add a spoonful of cream cheese filling in the center, then top with a little more batter to cover it.

Bake for 18–22 minutes, or until the tops are golden and spring back when lightly touched. A toothpick inserted near the edge (not in the center filling) should come out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.

Once cooled, drizzle each cupcake with warm honey. It adds shine, flavor, and that signature finishing touch.

The total time, from prep to glaze, is about 45 minutes—perfect for an afternoon baking session or last-minute dessert.

Storage Options

These cupcakes store surprisingly well, making them great for prepping ahead or enjoying as leftovers—if there are any!

If you’re planning to eat them within two days, store the cupcakes in an airtight container at room temperature. Just be sure they’re fully cooled before sealing to prevent condensation.

For longer storage, place the cupcakes in the fridge in a tightly sealed container. They’ll stay fresh for up to 5 days, though you may want to let them come to room temp before serving for the best flavor and texture.

You can also freeze these cupcakes—yes, even with the cream cheese filling! Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

To reheat, you can microwave one for about 10 seconds to warm it slightly and bring out the flavor. Just be careful not to overheat and melt the filling.

Variations and Substitutions

One of the best parts about these cupcakes? They’re incredibly versatile. You can swap, tweak, and experiment to your heart’s content.

If peaches aren’t in season, try nectarines, apricots, or even mangoes. Just be sure to use ripe, soft fruit that blends easily into the batter.

Want to change up the filling? Mix a little lemon zest into the cream cheese for a citrusy twist, or swirl in a spoonful of peach preserves for even more fruit flavor.

No honey on hand? A light maple syrup or agave nectar works well as a substitute, offering a similar sweetness and glossy finish.

For a spiced version, add a dash of cinnamon or cardamom to the batter. It gives the cupcakes a cozy, warm twist that’s especially welcome in fall and winter months.

And if you're baking for a crowd with dietary needs, you can easily make these gluten-free by using a 1:1 gluten-free flour blend. Just be sure to check that all your other ingredients (like baking powder) are certified gluten-free.