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Honey Peach Cream Cheese Cupcakes – Jack’s Family Favorite

Moist Honey Peach Cream Cheese Cupcakes topped with creamy frosting and sweet honey drizzle
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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, beat butter, honey, and sugar until fluffy.
  4. Add eggs one at a time, then mix in vanilla.
  5. Stir in sour cream gently.
  6. Fold dry ingredients into wet mixture just until combined.
  7. Toss peaches with a tablespoon of flour and fold into batter.
  8. Fill cupcake liners about 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
  9. Cool cupcakes completely before frosting.
  10. For frosting, beat softened cream cheese and butter until fluffy.
  11. Gradually add powdered sugar, then mix in honey and vanilla.
  12. 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

Find it online: https://www.adorarecipes.com/honey-peach-cream-cheese-cupcakes/