Peach & Honey Cheesecake Cupcakes Recipe

I whipped up a honey cupcake that brings together a tender cupcake base and a creamy cheesecake layer full of fresh peaches and honey. Using ingredients like all-purpose flour, unsalted butter, and cream cheese, I created a dessert that is both fruity and decadently sweet.

I recently came across a recipe that simply blew my mind – Peach & Honey Cheesecake Cupcakes that combine fruity zest with a creamy cheesecake core. I was instantly drawn to how the soft cupcake base, made with ingredients like 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder and 1/4 tsp salt, perfectly contrasts with a delicate cheesecake filling.

I mixed in 8 oz cream cheese, 1/3 cup granulated sugar, a fresh large egg, 1/4 cup sour cream and a splash of 1/2 tsp vanilla extract to create that smooth texture. The addition of 2 tbsp honey and diced 2 medium fresh peaches adds a burst of natural sweetness that makes this dessert a hit.

Whether you’re thinking about fun birthday dessert ideas, a mini dessert for a fancy treat, or just something unique, these cupcakes are a must-try!

Why I Like this Recipe

I love this recipe because the creamy cheesecake filling mixed with the soft cupcake base is absolutely dreamy and makes every bite feel like a special treat. I also really enjoy the burst of fresh peaches stirred into the mix; they add this nice, fruity tang that makes the dish more lively. The drizzle of honey on top ties all the flavors together with a perfect touch of sweetness that i just can’t get enough of. Lastly, its simple instructions and fun twist on cupcakes mean that i get to experiment in the kitchen without feeling overwhelmed, which makes baking it feel like a laid-back adventure.

Ingredients

• All-purpose flour: Provides carbs, forms tender cake base, and is essential for structure and texture.
• Unsalted butter: Adds rich flavor and moisture, helping the batter stay delicate and really yummy.
• Cream cheese: Creates a creamy tangy filling that contrasts perfectly with the sweet cake top.
• Fresh peaches: Offers juicy fiber and natural sweetness, giving cupcakes a fun summery twist.
• Honey: Drizzled over the top it brings extra sweetness and a fresh floral note.
• Eggs: Bind ingredients together, offer protein and contribute to a light, airy texture.
• Vanilla extract: Infuses a warm aroma and subtle sweetness to elevate every bite.
• Baking powder: Leavening agent that helps cupcakes rise to become extra fluffy.
• Sour cream: Adds tang, moisture and creaminess to the cheesecake layer sealing in flavor.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar (for the cheesecake filling)
• 1 large egg (for the filling)
• 1/4 cup sour cream
• 1/2 tsp vanilla extract (for the filling)
• 2 tbsp honey
• 2 medum fresh peaches, diced
• Extra honey for drizzling

How to Make this

1. Preheat your oven to 350°F and line a cupcake tin with paper liners.

2. In a bowl, mix 1 cup flour, 1/2 cup sugar, 1 1/2 tsp baking powder and 1/4 tsp salt.

3. Add 1/2 cup melted butter, 2 eggs, 1/2 cup milk and 1 tsp vanilla extract to the dry mix; stir until just combined.

4. Evenly spoon the simple batter into the cupcake liners, filling them about half way.

5. For the cheesecake filling, beat 8 oz softened cream cheese until smooth.

6. Mix in 1/3 cup sugar, 1 egg, 1/4 cup sour cream, 1/2 tsp vanilla extract and 2 tbsp honey, stir in 2 diced medium peaches.

7. Carefully drop spoonfuls of the cheesecake mixture onto the cupcake batter in each liner.

8. Bake for around 18-20 minutes or until a toothpick in the base comes out clean; keep an eye on them coz the cheesecake part might need a little extra time.

9. Let the cupcakes cool in the tin for about 5 minutes then transfer to a wire rack.

10. Drizzle extra honey on top before serving and enjoy this fruity, decadent treat!

Equipment Needed

1. Preheated oven and cupcake tin lined with paper liners
2. Mixing bowl for dry ingredients and another for the cheesecake filling
3. Measuring cups and spoons for accurate portions
4. Whisk or fork for mixing the batter and stirring the filling
5. Electric or hand mixer for beating the cream cheese until smooth
6. Spatula for gently folding and spooning the batter and filling
7. Knife and cutting board for dicing the peaches
8. Toothpick for testing cupcake doneness
9. Wire cooling rack for letting the cupcakes cool evenly

FAQ

Peach & Honey Cheesecake Cupcakes Recipe Substitutions and Variations

• If you run out of all-purpose flour, you can use cake flour instead but you might need to use a bit more since it’s lighter.
• You can swap unsalted butter with an equal amount of unsalted margarine or even coconut oil if that’s easier to find.
• Instead of traditional cream cheese for the filling, try mascarpone or a mix of ricotta and a bit of heavy cream for a similar texture.
• If you don’t have sour cream, Greek yogurt works fine as a substitute, giving you a similar tanginess.
• You can replace fresh peaches with canned peaches (drained well) if you’re in a pinch, though using fresh ones gives a better texture.

Pro Tips

1. Make sure your cream cheese, eggs, and sour cream are at room temperature so they mix together smooth like they are supposed to; cold ingredients can mess up the texture and leave lumps.

2. Dont overmix the cupcake batter even if it feels like you need to, otherwise your cupcakes might come out tough rather than light and fluffy.

3. When you fold in the peaches into the cheesecake filling be really gentle so they dont break up too much, this helps keep nice chunks and adds a really fresh peach flavor.

4. Check the cupcakes a couple minutes before the suggested time by inserting a toothpick in the base; if it comes out with even a few crumbs, let it bake a little longer since the cheesecake part might need more time to set.