Can you make cupcakes with honey?

Yes, absolutely! Honey is not only a great natural sweetener, but it also adds incredible moisture to baked goods. In these Honey Peach Cream Cheese Cupcakes , honey is used both in the batter and as a finishing drizzle. It provides a smooth, floral sweetness that pairs perfectly with the richness of cream cheese and the brightness of peaches. Unlike refined sugar, honey locks in moisture, giving your cupcakes a soft, tender texture that lasts for days.

Is sour cream used in cupcakes?

In some cupcake recipes, yes—but not in this one. For Honey Peach Cream Cheese Cupcakes , we use buttermilk, which offers a similar tangy richness and moisture content that sour cream would typically provide. If you’re out of buttermilk, sour cream can be used as a substitute in a pinch, especially if thinned with a little milk. But in this recipe, cream cheese and buttermilk already give you the creamy tang you’re craving—no need to add sour cream separately.

How to store cupcakes with cream cheese?

Because these cupcakes contain cream cheese frosting, they should be stored in the refrigerator if not eaten within a few hours. Place them in an airtight container and refrigerate for up to 3 days . Before serving, let them sit at room temperature for 30 minutes for the best flavor and soft texture. To maintain the best garnish quality, especially if you’ve added diced peaches on top, store them uncovered for the first hour (to reduce condensation), then seal.

Honey Peach Cream Cheese Cupcakes: the Best Ever

Ingredients

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Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

Filling & Frosting

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

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Instructions

Preheat oven: Set oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and granulated sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
Combine wet and dry: Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined.
Fill cupcake liners: Fill each liner halfway with batter, add a spoonful of peach preserves, then top with more batter until 3/4 full.
Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make frosting: Beat cream cheese, powdered sugar, and milk in a small bowl until smooth and creamy.
Decorate: Frost cooled cupcakes with cream cheese frosting. Top with diced peaches, drizzle with honey, and sprinkle with sugar crystals.

Notes

Try using apricot or raspberry preserves as a variation.
Chill the frosted cupcakes briefly before serving on warm days.
Use a piping bag for a neater frosting presentation.