Peach Cupcakes Recipe

Soft, Fruity, and Sweet with a Hint of Honey — The Taste of Summer in Every Bite

🎉 Introduction

Fresh peaches are one of summer’s greatest pleasures, and when you bring them into your baking, magic happens. These Peach Cupcakes are moist, delicate, and bursting with sweet peach flavor. With a swirl of cream cheese frosting, a touch of honey, and juicy peach preserves, they taste like sunshine wrapped in a cupcake liner.

This recipe uses both fresh peaches and peach preserves, so every bite delivers fruity sweetness and soft texture. They’re perfect for picnics, brunches, birthdays, or any time you want a light and elegant dessert. Plus, the tangy cream cheese topping adds the perfect balance of richness.

Let’s bring the orchard to your oven with this simple, unforgettable recipe.

🧰 Equipment Needed

For this recipe, gather these baking essentials:

• 12-cup muffin pan
• Paper cupcake liners
• Mixing bowls (large and medium)
• Hand or stand mixer
• Rubber spatula
• Whisk
• Measuring spoons and cups
• Small saucepan (for reducing peaches if needed)
• Ice cream scoop or spoon
• Cooling rack
• Piping bag (optional)

🛒 Ingredients

Fruits and Vegetables:

• ½ cup fresh peaches, finely chopped

Fresh Products:

• 2 large eggs

Condiments:

• 2 tbsp honey
• 1 cup peach preserves

Pantry Items and Spices:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup granulated sugar
• ¼ cup powdered sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• Sugar crystals (optional, for garnish)

Dairy:

• ½ cup unsalted butter, softened
• ½ cup buttermilk, room temperature
• ½ cup cream cheese, softened
• 1 tbsp milk

👩‍🍳 Directions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin pan with cupcake liners.
3. Finely chop the fresh peaches and set aside.

Step 2: Cream the Butter and Sugar

1. In a large bowl, cream ½ cup butter and 1 cup granulated sugar until fluffy and pale (about 3 minutes).
2. Beat in the eggs, one at a time.
3. Add vanilla extract and honey, and mix well.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. Slowly incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Begin and end with dry ingredients.

Step 4: Add Peaches and Preserves

1. Gently fold in the fresh peaches and ½ cup peach preserves.
2. The mixture should be thick but pourable.

Step 5: Fill and Bake

1. Use a scoop to fill cupcake liners about ¾ full.
2. Bake for 18–20 minutes, or until a toothpick comes out clean.
3. Let cool in the pan for 5 minutes before transferring to a cooling rack.

Step 6: Make the Cream Cheese Frosting

1. In a clean bowl, beat cream cheese and ¼ cup powdered sugar until smooth.
2. Add 1 tbsp milk and mix until creamy.
3. Chill slightly if the frosting is too soft for piping.

Step 7: Decorate

1. Once cupcakes are completely cool, pipe or spread frosting on top.
2. Drizzle with the remaining ½ cup peach preserves.
3. Optional: sprinkle with sugar crystals for sparkle and texture.

🍽️ Servings & Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Bake Time: 20 minutes
• Cooling & Frosting Time: 20 minutes
• Total Time: ~1 hour

Ideal for garden parties, summer birthdays, or afternoon tea.

🧊 Storage & Reheating

Room Temperature:

• Store unfrosted cupcakes in an airtight container for up to 2 days.

Refrigerator:

• Store frosted cupcakes in the fridge for up to 4 days. Bring to room temperature before serving.

Freezer:

• Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost fresh.

Reheating:

• Microwave an unfrosted cupcake for 10 seconds to restore softness.

🥄 Variations

• Peach Mango Cupcakes: Swap half the preserves with mango preserves.
• Cinnamon Peach: Add ½ tsp ground cinnamon to the batter for a warm spice note.
• Peach Cobbler Style: Sprinkle brown sugar and cinnamon on top before baking.
• Filled Cupcakes: Core the center and fill with extra peach jam before frosting.
• Lemon Peach: Add ½ tsp lemon zest to brighten the flavor.

❓ 10 FAQs

1. Can I use canned peaches?
   Yes — just drain and finely dice them. Pat dry before adding to avoid excess moisture.
2. Can I make these gluten-free?
   Yes, use a 1:1 gluten-free flour substitute. Results may be slightly denser.
3. Can I skip the preserves?
   You can, but the flavor won’t be as bold. Add a little extra fresh peach instead.
4. What kind of frosting works best?
   Cream cheese frosting balances the sweetness and complements the peach flavor perfectly.
5. Do I need a mixer?
   No, you can use a whisk and strong arms! A mixer just makes it faster.
6. Can I use plain milk instead of buttermilk?
   Buttermilk is best for moisture and softness. In a pinch, mix milk with ½ tsp lemon juice and let sit for 5 minutes.
7. How do I stop my fruit from sinking?
   Toss the chopped peaches in a little flour before folding them into the batter.
8. Can I add nuts?
   Absolutely. Chopped pecans or almonds add a delightful crunch.
9. How long does the frosting keep?
   Up to 1 week in the fridge. Just beat it again before using.
10. Can I make a cake instead?
    Yes! Use an 8-inch round cake pan and bake for about 30–35 minutes.

🏁 Conclusion

These Peach Cupcakes are a delightful blend of juicy fruit, moist crumb, and creamy frosting. Each bite is like a taste of summer, sweet and bright with natural fruit flavor. Whether you’re baking for a crowd or treating yourself on a warm afternoon, this recipe delivers on all fronts: texture, flavor, and nostalgia.

It’s the kind of cupcake you’ll want to make all year — just freeze some summer peaches and keep the joy going long after the season ends.

Adam

Peach Cupcakes Recipe

Fresh peaches are one of summer’s greatest pleasures, and when you bring them into your baking, magic happens. These Peach Cupcakes are moist, delicate, and bursting with sweet peach flavor. With a swirl of cream cheese frosting, a touch of honey, and juicy peach preserves, they taste like sunshine wrapped in a cupcake liner. This recipe uses both fresh peaches and peach preserves, so every bite delivers fruity sweetness and soft texture. They’re perfect for picnics, brunches, birthdays, or any time you want a light and elegant dessert. Plus, the tangy cream cheese topping adds the perfect balance of richness. Let’s bring the orchard to your oven with this simple, unforgettable recipe.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Cooling Time 40 minutes mins

Total Time 1 hour hr

Servings: 12 cupcakes

Ingredients Equipment Method Notes

Ingredients

  

Fruits and Vegetables:

• ½ cup fresh peaches finely chopped

Fresh Products:

• 2 large eggs

Condiments:

• 2 tbsp honey
• 1 cup peach preserves
• Pantry Items and Spices:
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup granulated sugar
• ¼ cup powdered sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• Sugar crystals optional, for garnish

Dairy:

• ½ cup unsalted butter softened
• ½ cup buttermilk room temperature
• ½ cup cream cheese softened
• 1 tbsp milk

Equipment

• For this recipe, gather these baking essentials:
• 12-cup muffin pan
• Paper cupcake liners
• Mixing bowls (large and medium)
• Hand or stand mixer
• Rubber spatula
• Whisk
• Measuring spoons and cups
• Small saucepan (for reducing peaches if needed)
• Ice cream scoop or spoon
• Cooling rack
• Piping bag (optional)

Method

 

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin pan with cupcake liners.
3. Finely chop the fresh peaches and set aside.

Step 2: Cream the Butter and Sugar

1. In a large bowl, cream ½ cup butter and 1 cup granulated sugar until fluffy and pale (about 3 minutes).
2. Beat in the eggs, one at a time.
3. Add vanilla extract and honey, and mix well.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. Slowly incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Begin and end with dry ingredients.

Step 4: Add Peaches and Preserves

1. Gently fold in the fresh peaches and ½ cup peach preserves.
2. The mixture should be thick but pourable.

Step 5: Fill and Bake

1. Use a scoop to fill cupcake liners about ¾ full.
2. Bake for 18–20 minutes, or until a toothpick comes out clean.
3. Let cool in the pan for 5 minutes before transferring to a cooling rack.

Step 6: Make the Cream Cheese Frosting

1. In a clean bowl, beat cream cheese and ¼ cup powdered sugar until smooth.
2. Add 1 tbsp milk and mix until creamy.
3. Chill slightly if the frosting is too soft for piping.

Step 7: Decorate

1. Once cupcakes are completely cool, pipe or spread frosting on top.
2. Drizzle with the remaining ½ cup peach preserves.
3. Optional: sprinkle with sugar crystals for sparkle and texture.

Notes

🧊 Storage & Reheating

Room Temperature:

Store unfrosted cupcakes in an airtight container for up to 2 days.

Refrigerator:

Store frosted cupcakes in the fridge for up to 4 days. Bring to room temperature before serving.

Freezer:

Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost fresh.

Reheating:

Microwave an unfrosted cupcake for 10 seconds to restore softness.

🥄 Variations

Peach Mango Cupcakes: Swap half the preserves with mango preserves.

Cinnamon Peach: Add ½ tsp ground cinnamon to the batter for a warm spice note.

Peach Cobbler Style: Sprinkle brown sugar and cinnamon on top before baking.

Filled Cupcakes: Core the center and fill with extra peach jam before frosting.

Lemon Peach: Add ½ tsp lemon zest to brighten the flavor.

❓ 10 FAQs

Can I use canned peaches?
Yes — just drain and finely dice them. Pat dry before adding to avoid excess moisture.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute. Results may be slightly denser.

Can I skip the preserves?
You can, but the flavor won’t be as bold. Add a little extra fresh peach instead.

What kind of frosting works best?
Cream cheese frosting balances the sweetness and complements the peach flavor perfectly.

Do I need a mixer?
No, you can use a whisk and strong arms! A mixer just makes it faster.

Can I use plain milk instead of buttermilk?
Buttermilk is best for moisture and softness. In a pinch, mix milk with ½ tsp lemon juice and let sit for 5 minutes.

How do I stop my fruit from sinking?
Toss the chopped peaches in a little flour before folding them into the batter.

Can I add nuts?
Absolutely. Chopped pecans or almonds add a delightful crunch.

How long does the frosting keep?
Up to 1 week in the fridge. Just beat it again before using.

Can I make a cake instead?
Yes! Use an 8-inch round cake pan and bake for about 30–35 minutes.

🏁 Conclusion

These Peach Cupcakes are a delightful blend of juicy fruit, moist crumb, and creamy frosting. Each bite is like a taste of summer, sweet and bright with natural fruit flavor. Whether you’re baking for a crowd or treating yourself on a warm afternoon, this recipe delivers on all fronts: texture, flavor, and nostalgia.

It’s the kind of cupcake you’ll want to make all year — just freeze some summer peaches and keep the joy going long after the season ends.