If you ever find yourself with a stand of peaches threatening to take over your kitchen (oh, that one year I lost track and bought double at the farm stand), you might love this: honey peach cream cheese cupcakes. I first made these on a sizzling July afternoon; I was probably meant to be organizing the pantry, but cupcakes felt way more important (plus, fewer spiders). The first batch, well, they didn’t exactly look Instagram-worthy. But they disappeared anyway—my sister even licked the last smudge of filling off the plate—so I count that as a win.

Why I always make these more than I plan to

I whip these up when summer’s chewing the air and I can’t think straight unless something peachy is happening in the oven. My family goes nuts for them because the cream cheese center kind of turns into this soft, tangy pocket (you’ll see). There’s honestly a fight for the last one, which is weird because you think cupcakes would be too sweet for breakfast, yet here we are. If I’m honest, the mess of peach bits everywhere drives me bonkers, but it’s a small price for that taste. And the smell? Honestly, if I could bottle that, I’d spritz it just before company comes over.

Here’s what you’ll need (and what I’ve subbed before)

1 ¼ cups all-purpose flour (but sometimes I just toss in self-raising and skip the baking powder, my mum says it’s cheating; I say it’s survival)
1 teaspoon baking powder (unless you did the above)
¼ teaspoon fine salt (or whatever’s within reach—just don’t skip it)
½ cup unsalted butter, room temp (I did try olive oil once, it worked, sort of...)
½ cup granulated sugar (brown sugar in a pinch gives a caramelly twist)
2 large eggs
2 tablespoon honey (I use wildflower if I have it, but supermarket honey is fine—my neighbor swears by orange blossom, haven’t tried it yet)
1 teaspoon vanilla extract (good stuff if you have it, bottle stuff if you don’t, it’s all fine)
½ cup sour cream (full-fat Greek yogurt in emergencies, or even crème fraîche... maybe?)
1 cup diced ripe peaches (if out of season, drained canned peaches are okay, honestly—just pat them dry)
For the cream cheese swirl: 4 oz cream cheese, soft; 3 tablespoon powdered sugar

How I muddle through baking these cupcakes

Heat up your oven to 350°F (180°C). Line a 12-cup cupcake tray—mismatched liners add charm, at least I claim that when I forget to buy new ones.
Whisk flour, baking powder, and salt in a bowl. I use a fork when the whisk is dirty (nobody’s looking).
Beat the butter and sugar till a bit fluffy. If your butter’s too cold (happens), microwave it JUST a smidgeon; don’t let it melt though...I’ve messed that up before.
Add eggs, honey, and vanilla. Sometimes it looks a bit curdled—don’t freak out, just keep mixing. Dump in the sour cream. Mix till just together—not a marathon, just enough.
Stir in those diced peaches with a rubber spatula. This is where I sneak a taste—raw eggs and all; my grandmother would be appalled.
In a separate bowl (yeah, more washing up, sorry), beat the cream cheese with the powdered sugar till smooth(ish). Dollop a bit of batter in each cupcake liner, then a teaspoon of cream cheese mix, then more batter on top. Don’t stress if it looks messy—it bakes out in the end, promise.
Bake 21-24 minutes, or until the tops spring back when poked. Sometimes the swirl peeks out, sometimes it hides. Both are good.

Notes from my kitchen misadventures

If your cream cheese is too cold, just mash it with a warm spoon. It works (eventually)
I prefer slightly underripe peaches for biting, but overripeness here makes the flavor pop. Go figure.
Cupcakes sinking a bit? That happened when I added too much fruit—now I stop myself at exactly one cup.

Variations I’ve managed (and one I regretted)

I sometimes swap in chopped nectarines or even chunks of roasted strawberries for the peaches—both pretty tasty.
Adding a sprinkle of cinnamon is a win, but once I tried lavender honey. Personally? Bit too floral, but maybe you’ll love it.
Mini-cupcake version is adorable, just bake 5-6 minutes less. Actually, I think I like them mini better.

Equipment—I mean, don’t stress if you’re missing things

You’ll want a hand or stand mixer, but I’ve used a fork and whisked like mad when mine broke (elbow grease is free). No cupcake tray? You can use ramekins or even a muffin-top pan. Man, my sister once did this in a sheet tray and called it a blondie. Decent in a pinch.

Honey Peach Cream Cheese Cupcakes Recipe

How long do they last? (a moot point at my house)

Technically, these will keep covered in the fridge for up to three days. I think they taste better the next day, but honestly, mine never last more than a day—someone always sneaks the last one for breakfast. If you need longer, you can freeze them. Thaw overnight in the fridge, then let them come to room temp (don’t microwave, unless you don’t mind the filling going molten—ask me how I know).

How I serve 'em (and a little family tradition)

I love these with a dollop of yogurt on the side—Greek, full-fat, nothing fancy. If I want to play it up, a light drizzle of honey over the top is ace. At family brunches, we pile them on a slightly chipped cake stand, and my uncle always nabs two before anyone else sits down. Once, my cousin dunked hers in sweet tea—her rules, not mine (but hey, it was pretty good).

Pro tips (learned the hard way, as usual)

Let them cool a bit before removing from the pan; I rushed once, half of them broke. Patience, grasshopper.
Don’t overfill the cups—it’s tempting, but they’ll overflow and stick. Less is more here, trust me.
Actually, I find it works better if you swirl the cream cheese with a toothpick before baking—it looks fancier, but tastes the same.

FAQs (real questions I’ve heard, scout’s honor)

Can I make these gluten-free? Yep! Just use a 1-to-1 gluten-free flour blend (I like this guide from Minimalist Baker), and they come out just peachy. Maybe a bit crumblier.
Any way to make them vegan? Actually, yes—you can swap in vegan cream cheese, use coconut yogurt, and try an egg replacer (here’s a cheat sheet: egg substitutes from Love & Lemons), though I haven’t tried it myself. Let me know if you do!
Do I have to use fresh peaches? In an ideal world, yes, but honestly canned or frozen works fine. Just promise me you’ll drain and dry them first.
Why do mine always stick to the liners? Happens, especially with juicy peaches—try lightly spraying the liners, or use parchment liners. Or just agree to eat them with a spoon if all else fails (no shame, mate).

P.S. If you're mad about pretty cupcake toppers or want to make this even fancier, check out this super helpful swirling guide on Sally's Baking Addiction. Or just dust with powdered sugar and call it rustic—the result is always delicious, I swear.

If you make these Honey Peach Cream Cheese Cupcakes, definitely send me a photo (or, you know, invite me over). Hope they bring a little bit of that lazy summer kitchen magic to yours.

Honey Peach Cream Cheese Cupcakes Recipe

Why I always make these more than I plan to

Here’s what you’ll need (and what I’ve subbed before)

How I muddle through baking these cupcakes

Notes from my kitchen misadventures

Variations I’ve managed (and one I regretted)

Equipment—I mean, don’t stress if you’re missing things

How long do they last? (a moot point at my house)

How I serve 'em (and a little family tradition)

Pro tips (learned the hard way, as usual)

FAQs (real questions I’ve heard, scout’s honor)

Honey Peach Cream Cheese Cupcakes Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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