I baked these on a sticky hot Saturday when my neighbor slipped a bag of peaches over the fence like it was a secret mission. I swear I could smell them from the hallway. I was aiming for simple vanilla cupcakes, but the honey was on the counter, the cream cheese was begging to be used, and suddenly we had The Best Honey Peach Cream Cheese Cupcakes. Or at least that is what my family keeps calling them. Look, they are the kind of cupcakes that make you pause mid sentence, then grin, then go back for another. I may have hidden one in the bread box. Maybe two.
Why you might fall for these like I did
I make this when peaches are everywhere and I want something that tastes like a porch swing evening. My crew goes a bit wild for the creamy swirl and the juicy peach bits because it feels like cheesecake and cupcake had a friendly little chat. Also, honey in the batter means the crumb stays tender longer, which is code for second breakfast. The only tricky part used to be the cream cheese layer sinking, which drove me bonkers, but I figured out a tiny cornstarch pinch fixes it. And if you are a frosting person, great, there is frosting. If not, honestly, they are dreamy just dusted with a whisper of sugar. I say that, then frost half of them anyway.
What you will need, plus the real life swaps
- All purpose flour 210 g about 1 and 2 thirds cups. If you have a scale, use it. If not, fluff scoop and level. I like this simple guide on measuring flour.
- Baking powder 1 and 1 half teaspoons
- Fine salt 1 half teaspoon
- Unsalted butter 113 g 1 half cup softened. In a pinch I have melted it gently and cooled, works fine
- Granulated sugar 150 g 3 quarters cup
- Honey 85 g 1 quarter cup. Any mild honey is lovely. Wildflower tastes cozy
- Eggs 2 large at room temp
- Sour cream 120 g 1 half cup. Greek yogurt works when the store is out, promise
- Milk 60 ml 1 quarter cup any milk you have
- Vanilla extract 2 teaspoons
- Peaches about 1 and 1 half cups diced small from 2 medium peaches. Fresh is best, but thawed frozen peaches work if you pat them dry
For the cream cheese swirl
- Cream cheese 226 g 8 ounces softened. My grandmother swore by a certain brand, but honestly any full fat one works
- Granulated sugar 50 g 1 quarter cup or powdered sugar 1 third cup if that is what is in the jar
- Honey 2 tablespoons
- Egg yolk 1 to help it set
- Cornstarch 1 teaspoon optional, but it keeps the swirl from sinking
For a light honey cream cheese frosting optional but very nice
- Cream cheese 113 g 4 ounces softened
- Unsalted butter 3 tablespoons softened
- Powdered sugar 180 g about 1 and 1 half cups sifted if you can be bothered
- Honey 1 tablespoon
- Heavy cream 1 to 2 tablespoons to loosen
- Pinch of salt and a little lemon zest if you like a sunny note
Let us bake them, with a few asides
- Heat the oven to 175 C 350 F. Line a 12 cup muffin tin with liners. I say liners are essential for this, because the cream cheese can stick, but on second thought if you grease well you can risk it.
- Whisk flour, baking powder, and salt in a bowl. Set aside. This is where I always remember I did not pre dice the peaches, so go chop those into small dice about pea size. Pat them dry.
- In a big bowl beat the butter and sugar until light and kinda fluffy 2 to 3 minutes. Add the honey and beat again. It will look glossy and smell like a summer market.
- Beat in the eggs one at a time. Then vanilla, then sour cream. It might look a little curdled, do not worry, it always does and it all comes together once the flour goes in.
- Add half the dry mix, stir gently. Add milk, then the rest of the dry mix. Stop when there are no big streaks. Overmix turns cupcakes into little bricks, and we are not building a patio.
- Fold in the diced peaches with a spatula. I use a scoop and a gentle fold, see this quick folding guide if you want the visual. Actually, I find it works better if the peaches are chilled.
- Make the swirl. Beat cream cheese, sugar, honey, egg yolk, and cornstarch until smooth. This is where I usually sneak a taste.
- Fill each liner about one third with batter. Spoon in a heaped teaspoon of cream cheese mixture, then cover with more batter until about two thirds full. A little swirl on top looks pretty if you drag a toothpick through. But do not get fussy.
- Bake 18 to 22 minutes until the tops spring back and a tester near the edge comes out with a few moist crumbs. If you poke the cream cheese center it will be a bit creamy. That is ok.
- Cool in the pan 5 minutes, then move to a rack. Try not to eat one burning hot, I say while blowing on a too warm cupcake.
- Frosting time if you are in the mood. Beat cream cheese and butter until fluffy. Add powdered sugar, honey, salt, and enough cream to make it smooth. Pipe or dollop. Or just drizzle a little extra honey and call it done.
A tiny detour
One rolled peach escaped and hid under the fridge for three days. I found it when the cat started patrolling like a tiny hall monitor. The smell was suspiciously sweet, like it wanted to be invited back to the party.
Notes from my slightly messy kitchen
- Honey types matter a little. Orange blossom honey makes these taste almost floral which I adore. Buckwheat honey can be too bold here.
- If your peaches are super juicy, toss the dice with a teaspoon of flour so the batter does not get watery.
- Room temp ingredients help. Cold cream cheese can go lumpy. I learned form experience and a few lumpy swirls.
- Use bright yellow liners if you want to hide any little honey spots on the paper. A silly detail, but I like it.
- Curious about honey storage and crystals, I keep this page saved for later reading joy: Honey 101.
Variations I tried so you do not have to wonder
- Brown sugar cinnamon swirl. Add a teaspoon of cinnamon to the batter and sprinkle a little brown sugar on top before baking. Cozy.
- Grilled peach version. I seared sliced peaches in a hot pan for a minute to caramelize. Chopped them and folded in. More depth, a little char vibe, I liked it.
- Blueberry honey mashup. Swap half the peaches for blueberries. It is a tiny bit messier but the color makes me happy.
- What did not work. I tried canned peach pie filling once. Too gloopy, the swirl slid to the bottom and the texture went weird. Would not recommend.
Equipment I used without getting too precious
- 12 cup muffin tin
- Paper liners or well greased cups
- Stand mixer or hand mixer. I swear by my stand mixer when I am feeling fancy, but a whisk and some elbow grease totally works
- Cookie scoop for even portions optional yet very handy
- Toothpick for swirling if you feel artsy
Storing them without losing the magic
Because of the cream cheese, keep leftovers covered in the fridge up to 3 days. I think this tastes better the next day when the honey settles in, but honestly in my house it never lasts more than a day. You can freeze unfrosted cupcakes for a month. Thaw at room temp and freshen in a warm oven for 5 minutes.
How I like to serve these
We do a little drizzle of honey, a pinch of flaky salt, and a torn mint leaf. If my aunt is over, she asks for a dollop of whipped cream and a cup of strong tea. Sometimes I tuck a thin peach slice on top so it looks like a sunrise. Sunday porch vibes, y'all.
Pro tips I learned the hard way
- I once tried rushing the softening step and regretted it because cold cream cheese clumped up. Give it 30 minutes on the counter.
- I overfilled the liners one time and they mushroomed and stuck to the pan. Two thirds full is the sweet spot.
- Be gentle folding in fruit. When I stirred like I was paddling a canoe, the crumb got tough.
- Let them cool before frosting. I know, patience is not exciting, but melting frosting looks sad.
FAQ I actually get
Can I use canned peaches
Yes, if you drain them very well and pat dry. Dice small. Fresh tastes brighter, but canned works on a rainy Tuesday.
Can I skip the honey
You can replace honey with more sugar 60 g and a tablespoon of milk, though the flavor will be different. Maple is nice too.
Gluten free version
A good cup for cup gluten free blend works here. Add an extra tablespoon of milk if the batter seems thick.
Butter or oil
Butter tastes best to me, but you can use 90 ml neutral oil. The texture is a bit softer. Its easier to mix, to be fair.
Do I need liners
Liners help release cleanly around the cream cheese swirl. Grease well if you go without and let them cool before removing.
Why did my cream cheese sink
Usually because it was too loose or the batter was too thin. Use that little cornstarch and do not overfill the swirl pocket.
Can I double this
Absolutely. Bake in two pans and rotate halfway if your oven runs hot. Check early. Ovens have personalities.
If you like nerding out on techniques, I learned a ton about mixing methods over the years and this folding tutorial is super clear without being fussy. Also, the measuring flour refresher I linked earlier has saved me from dense cupcakes more than once.