These Honey Peach Cupcakes are packed with fresh peaches and honey, with a honey cream cheese swirl baked into the top of each cupcake. Finish them with honey cream cheese frosting and a peach glaze for a summer cupcake that tastes like peaches from top to bottom.

Peach desserts can be so frustrating.

A perfectly ripe peach is one of the best parts of summer. But then you bake it into a cake, and somehow all that peach flavor disappears.

So rude.

These cupcakes solve that problem. The soft honey batter is filled with peaches, with a honey cream cheese swirl baked across the top.

Once they’re cool, add honey cream cheese frosting and a peach glaze made with even more fresh peaches. There’s absolutely no mistaking the flavor here.

They’re bright, creamy, very peachy, and exactly the kind of cupcake I want to make while peaches are still piled high at the market.

Ingredients and Substitutions

There are a few different components here, but the ingredient list is still straightforward. Most of what you need is standard cupcake territory, plus plenty of fresh peaches, honey, and cream cheese.

Fresh Peaches

These cupcakes use peaches in both the batter and the glaze, so ripe, flavorful fruit matters. Choose ripe peaches that smell fragrant and give slightly when pressed. Peeling is optional. Cut them into small pieces so they distribute evenly through the cupcakes.

Honey

Honey sweetens the cupcake batter, cream cheese swirl, and frosting. Use a mild honey so it complements the peaches rather than taking over. Clover or wildflower honey works well.

Cream Cheese

Use full-fat block-style cream cheese for both the baked swirl and the frosting. Spreadable cream cheese contains more moisture and can make the frosting too soft.

Sour Cream

Sour cream keeps the cupcakes soft and moist without thinning the batter. Full-fat plain Greek yogurt can be used instead.

All-Purpose Flour

Measure the flour by weight whenever possible. Too much flour will make the cupcakes dry, while too little can leave the peach-filled batter overly soft. For gluten-free cupcakes, use a gluten-free all-purpose flour blend.

Confectioners’ Sugar

Powdered sugar thickens both the honey cream cheese frosting and peach glaze. The exact amount needed for the glaze may vary depending on how juicy the peaches are.

How to Make Peach Cupcakes

These cupcakes have a few separate components, but each one is straightforward. The cupcake batter comes together with the usual creaming method, the cream cheese mixture gets swirled over the top, and the frosting and peach glaze are added after the cupcakes cool.

Make the Honey Cream Cheese Swirl

Beat the cream cheese, honey, sugar, and vanilla until smooth. Set it aside while you make the batter.

Mix the Cupcake Batter

Whisk together the dry ingredients in one bowl. In a separate bowl, beat the butter and sugar until light and fluffy. Add the honey, then mix in the eggs, vanilla, and sour cream. Add the dry ingredients and mix just until combined. Fold in the diced peaches by hand.

Fill and Swirl

Divide the batter among the cupcake liners. Spoon about 2 teaspoons of the cream cheese mixture over each cupcake, then swirl it gently into the top with a toothpick or skewer.

Bake and Cool

Bake until the cake portion springs back lightly and a toothpick comes out without wet batter. Let the cupcakes cool completely before frosting.

Finish with Frosting and Peach Glaze

Beat together the butter, cream cheese, honey, vanilla, salt, and powdered sugar until smooth and fluffy. Pipe or spread the frosting over the cooled cupcakes, then spoon the peach glaze over the top.

Honey Keeps Cupcakes Soft

Because these cupcakes have cream cheese frosting and a fresh peach glaze, leftovers need to go into the refrigerator. That keeps the toppings safe, but cold storage can make a butter-based cupcake feel firmer and drier.

So how are we going to prevent this? With honey! Honey doesn’t just add flavor to these cupcakes. It’s also the magic ingredient that helps keep them soft.

Kitchen Chemistry

Honey is rich in hygroscopic sugars, especially fructose and glucose. These sugars attract and bind water molecules, which slows moisture migration out of the crumb and helps the cupcakes stay softer during storage.

The granulated sugar in the cupcakes is mostly sucrose, which is one glucose molecule bonded to one fructose molecule. Honey, however, contains much of its sugar as free glucose and fructose, which can hold on to more water. Honey can help a baked good retain softness more effectively than the same amount of granulated sugar.

Frequently Asked Questions

Do I need to peel the peaches?

No. Peach skin softens during baking and disappears into the cupcakes and glaze. Peel them only if you prefer a completely smooth texture.

Can I use frozen or canned peaches?

Fresh peaches work best here. Frozen peaches release more water as they thaw, which can make the cupcake batter too wet and the glaze thinner than intended. Canned peaches are softer, sweeter, and much wetter than fresh peaches.

Why did my cream cheese swirl sink?

The swirl should stay close to the top, but it may settle slightly as the cupcakes bake. Make sure the cream cheese is softened but not warm, and swirl it gently into only the surface of the batter.

Can I make the cupcakes ahead of time?

Yes. Bake the cupcakes one day ahead, let them cool completely, and refrigerate them in an airtight container. Add the frosting and peach glaze closer to serving for the best appearance.

Why is my peach glaze so thin?

Peaches vary quite a bit in how much juice they release. For a thicker glaze, start with less peach purée and add more only as needed. You can also add a little more powdered sugar.

More Fresh Peach Recipes

• Peach Cherry Crisp
• Peach Pie Bars
• Peach Crumb Muffins
• Cinnamon Sugar Peach Bundt Cake
• Blueberry Peach Coffee Cake

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