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Honey Peach Cream Cheese Cupcakes

Fluffy vanilla cupcakes hollowed out and stuffed with a gooey, homemade honey peach filling, topped with a tangy cream cheese frosting and a heavy honey drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcake Base
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 0.5 cup whole milk room temperature
  • 2 tbsp vegetable oil
Honey Peach Filling
  • 2 cups diced peaches fresh or thawed frozen
  • 0.25 cup granulated sugar
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
Cream Cheese Frosting & Garnish
  • 8 oz full-fat cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 cup honey for drizzling
  • 0.25 cup streusel crumbs or crushed graham crackers optional

Equipment

  • Muffin Tin
  • Cupcake liners
  • Stand Mixer or Hand Mixer
  • Small Saucepan
  • Cupcake corer or knife

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk flour, baking powder, and salt in a bowl. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla, and oil.
  3. Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
  4. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely.
  5. Simmer diced peaches, sugar, honey, and lemon juice in a saucepan for 5 minutes. Mix cornstarch and water, stir into peaches, and cook until thickened. Cool completely.
  6. Beat cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, beating until fluffy.
  7. Core the center of each cooled cupcake. Spoon the cooled peach filling into the holes.
  8. Top with cream cheese frosting, drizzle generously with honey, and sprinkle with streusel crumbs before serving.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.