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Honey Peach Cream Cheese Cupcakes

These delicious Peach Cupcakes are the perfect dessert recipe to serve in the summertime… or any time of year you are craving summer. Whether you’re having a BBQ, picnic, or even a beach day, these will be your go-to recipe this summer.
I’m just getting around to updating this old recipe. I debated calling them peaches and cream cupcakes but ultimately felt they didn’t have the right kind of cream I was looking for. Cream cheese, yes, sweet cream, no. Like cherry season, I wish peach season were longer.

Instead I changed the name from “Just Peachy”, which I thought was adorable, to plain old Peach Cupcakes. Peach Cupcakes were inspired by Peach Cobbler Cupcakes from Gigi’s Cupcakes. I’ve still never tasted the real thing, but I had heard of their fun and whimsical flavors and Peach Cobbler was one of them.

What motivated me beyond wanting to taste juicy peaches? Nostalgia. I found out that Roald Dahl Day was coming. You see, he was my favorite author as a child. Fantastic Mr. Fox was the first chapter book I ever read and other favorites like Matilda and James and The Giant Peach, I read over and over again.

Storage & Freezing

Any baked good is best enjoyed the same day as baking or close thereafter. Store these peach cupcakes at room temperature in an airtight container for up to 5 days.

Cupcakes can be frozen unfrosted or frosted in an airtight container for up to 6 months. Thaw at room temperature.

Ingredients:

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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup peach preserves
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 tablespoon milk
1/2 cup diced fresh peaches
2 tablespoons honey for drizzle
Sugar crystals for garnish

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and then cover with more batter until the liners are three-quarters full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh peaches.
Drizzle the honey over the top and sprinkle with sugar crystals.

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