Rhubarb Honey Peach Cream Cheese Cupcakes

I made tender cupcakes bursting with sweet rhubarb and peach flavors, gently sweetened with honey, and topped with a smooth cream cheese frosting. These treats balance fruity tartness and creamy richness in every bite.

Why You’ll Love This Recipe

I love how this recipe celebrates vibrant, seasonal flavors—rhubarb’s tart edge, luscious honey, and ripe peaches blend beautifully. The cream cheese frosting adds a silky finish, and guests always ask for seconds. It’s easier than it looks but feels fancy when served.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup diced rhubarb

• 1 cup diced ripe peaches, peeled

• ¼ cup honey

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup whole milk

• 1 tsp vanilla extract

For the honey cream cheese frosting:

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• ¼ cup honey

• 1 tsp vanilla extract

• 1½ cups powdered sugar

Directions

1. Prep the fruit topping: In a small saucepan, cook the rhubarb, peaches, and ¼ cup honey over medium heat for 5–7 minutes until soft and jammy. Let cool.

2. Make the batter: Preheat oven to 350 °F (175 °C). Line 12 muffin cups with liners. In a large bowl, cream butter and granulated sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.

3. Combine: Whisk flour, baking powder, and salt in another bowl. Alternately add dry mix and milk to the creamed mixture, beginning and ending with dry. Mix until just combined.

4. Fill cups: Scoop batter into liners about ⅔ full. Drop a small spoonful of the cooled rhubarb-peach mixture into the center of each cupcake, then top with remaining batter.

5. Bake: 18–22 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.

6. Frost: Beat cream cheese, butter, honey, and vanilla until smooth. Gradually add powdered sugar until fluffy. Pipe or spread frosting onto cooled cupcakes. Swirl a little extra peach on top for garnish, if desired.

Servings and timing

This recipe yields 12 standard-sized cupcakes.

• Prep time: ~20 minutes (including cooking fruit)

• Bake time: 18–22 minutes

• Cool & frost time: ~20 minutes

• Total time: ~1 hour

Variations

• Mixed berries: Swap peaches with raspberries or blueberries for a different fruity twist.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Spiced: Add ½ tsp ground cinnamon or cardamom to the dry ingredients.

• Citrus zing: Add 1 tsp lemon zest to the batter or frosting for brightness.

storage/reheating

I store frosted cupcakes in an airtight container in the fridge for up to 3 days. I let them come to room temperature before enjoying. Unfrosted cupcakes can be frozen for up to 2 months—just thaw and frost when ready.

FAQs

What can I substitute if I don’t have rhubarb?

I’d use more peaches or try tart apples for a similar tangy-sweet balance.

Can I prepare elements ahead of time?

Yes! I cook and cool the fruit mixture a day ahead and make the frosting a few hours before serving—store both refrigerated and bring to room temp before assembling.

Why did my cupcakes sink?

If the fruit topping is too heavy, it can pull the batter down. I spoon in just a small dollop to avoid that.

Can I pipe the frosting?

Absolutely. I refrigerate the frosting briefly so it’s firmer, then use a piping bag with a star tip for swirls.

How do I keep the cupcakes moist?

I don’t overmix the batter and use room-temperature ingredients. Also, I don’t overbake—checking with a toothpick helps.

Conclusion

I adore how these cupcakes combine fruity jammy rhubarb and peach with honey’s gentle sweetness and cream cheese’s rich tang. They feel both fresh and indulgent—perfect for spring or summer gatherings. Give them a try; I’m sure they’ll become a new favorite!