Introduction

Hey there, baking buddy! Let’s talk about those perfect, sunny days, maybe a trip to the farmer’s market, and all the glorious bounty summer brings. There’s something truly magical about fresh rhubarb and perfectly ripe peaches coming together, isn’t there? It just screams ‘happy’! And what better way to celebrate those flavors than in a sweet, tangy, incredibly moist cupcake topped with dreamy honey cream cheese frosting? This recipe is a little taste of sunshine in every bite, and I promise you, it’s much easier to whip up than you might think. It’s the kind of treat that makes you feel like a kitchen rockstar without needing any fancy skills!

Why You’ll Love This Recipe

Fast: You can have these beauties ready relatively quickly!
Easy: Simple steps, straightforward ingredients. Perfect for bakers of all levels.
Giftable: Box them up! They make a delightful homemade present.
Crowd-pleasing: Who can resist the sweet and tangy combo with cream cheese frosting?
Seasonal Delight: Uses gorgeous peak-season fruits for the best flavor.

Ingredients

Gather your goodies! Most of these are probably staples in your pantry, but let’s highlight a few stars:

For the Cupcakes:
1 cup diced rhubarb: That lovely tart stalk! Dice it pretty small, about 1/4 to 1/2 inch chunks.
1 cup diced ripe peaches (peeled): Use juicy, ripe ones! Peeling makes them melt into the cake beautifully.
1/4 cup honey: Adds that golden sweetness and moisture.
1/2 cup unsalted butter, softened: Room temperature butter creams like a dream!
3/4 cup granulated sugar: Just enough sweetness to balance the tartness.
2 large eggs: Also room temperature, please!
1 1/2 cups all-purpose flour: Our reliable base.
1 1/2 tsp baking powder: Helps them rise high and fluffy.
1/4 tsp salt: Balances all the sweet flavors.
1/2 cup whole milk: Provides moisture and tenderness. Any milk works, but whole is lovely here.
1 tsp vanilla extract: Because vanilla makes everything better.
For the Honey Cream Cheese Frosting:
8 oz cream cheese, softened: Again, room temperature is key for a smooth frosting!
1/4 cup unsalted butter, softened: The other half of our creamy base.
1/4 cup honey: Swaps some of the powdered sugar for natural sweetness and flavor.
1 tsp vanilla extract: More vanilla goodness!
1 1/2 cups powdered sugar: For sweetness and structure in the frosting.

How to Make It

Ready to get baking? Let’s do this step by step!

First things first, get your oven ready. Preheat it to 350°F (175°C). Pop those paper liners into a standard 12-cup muffin tin. This makes cleanup a breeze!
Let’s prep our fruit. In a medium bowl, gently toss your diced rhubarb and peaches with just a tablespoon of the all-purpose flour from your measured amount. This little trick helps prevent the fruit from sinking to the bottom of your cupcakes.
Now for the wet ingredients (mostly!). In a large bowl, grab your softened butter and granulated sugar. Beat them together with an electric mixer (or some serious elbow grease!) until the mixture is light and fluffy. This usually takes a few minutes.
Add your eggs one at a time, beating well after each addition to make sure they are fully incorporated. Then, stir in that lovely 1/4 cup of honey and the vanilla extract. Mix until everything is just combined.
In a separate, medium bowl, whisk together your remaining all-purpose flour, baking powder, and salt. Give it a good whisk to distribute the leaveners and salt evenly.
In a small bowl or cup, whisk together your milk and the vanilla extract. Yes, more vanilla!
Now, we’ll bring it all together. You’re going to alternately add the dry ingredients (flour mixture) and the wet ingredients (milk mixture) to your butter/sugar/egg mixture. Start with a third of the dry ingredients, mix just until almost combined, then add half of the milk mixture, mix, add another third of the dry, mix, the rest of the milk, mix, and finally the last of the dry. Be careful not to overmix here – stop as soon as you don’t see any dry streaks!
Time for the stars! Gently fold in your flour-tossed rhubarb and peaches. Be careful not to smoosh the fruit too much.
Scoop the batter evenly into your prepared muffin cups. Fill each cup about two-thirds full. This gives them room to rise nicely without spilling over.
Bake them for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes!
Let those gorgeous cupcakes cool in the muffin tin for a few minutes. They’re delicate when hot! Then, carefully transfer them to a wire rack to cool completely. And I mean completely! Warm cupcakes melt frosting – and nobody wants that mess.

Okay, cupcake bodies are done! Time for the crown jewel:

For the Honey Cream Cheese Frosting: In a large bowl, beat together your softened cream cheese and softened butter until the mixture is super smooth and creamy. No lumps allowed!
Add the 1/4 cup honey and the vanilla extract. Beat until everything is perfectly combined and fragrant.
Gradually add the powdered sugar. I like to add it a little at a time, beating on low speed at first to avoid a sugar cloud explosion in your kitchen! Once it’s mostly incorporated, increase the speed and beat for a couple of minutes until the frosting is light, fluffy, and spreadable.
Once those cupcakes are absolutely, positively cool to the touch, pipe or spread that dreamy frosting onto each one. Decorate with a little extra fruit slice if you’re feeling fancy!

Substitutions & Additions

Feeling creative? Here are some ways to play with this recipe:

Fruit Swaps: Not a fan of rhubarb or peaches? Try strawberries, blueberries, or even nectarines! Adjust sweetness slightly depending on how ripe they are.
Sweetener: You could swap some of the honey for maple syrup for a different flavor profile in both the cupcakes and frosting, though the flavor will change.
Spice It Up: Add a pinch of cinnamon, nutmeg, or ginger to the cupcake batter for a warmer, spicier note.
Toppings: A sprinkle of chopped nuts (like pecans or walnuts) on top of the frosting adds a nice crunch. Or a tiny crumble topping added before baking!
Less Frosting: If you prefer a less sweet treat, you could halve the frosting recipe or even just dust the cooled cupcakes with powdered sugar.

Tips for Success

A few things I’ve learned along the way to make sure your cupcakes turn out perfect:

Room Temperature Ingredients: I can’t stress this enough for the butter, cream cheese, and eggs! It helps everything emulsify and gives you that perfect texture in both the cake and frosting.
Don’t Overmix: Seriously, once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten too much and can lead to tough cupcakes.
Measure Flour Correctly: Don’t scoop the flour directly from the bag with your measuring cup; it packs it down. Spoon the flour into your measuring cup and then level it off with a knife for the most accurate measurement.
Cooling is Crucial: Wait until the cupcakes are completely cool before frosting. Warm cupcakes will melt your beautiful frosting into a sad puddle.
Prep Ahead: You can make the cupcakes the day before and store them in an airtight container at room temperature. Make the frosting just before you’re ready to decorate, or make it ahead and keep it chilled, then let it soften slightly and beat again before using.

How to Store It

Because the frosting is made with cream cheese, these cupcakes need to be stored in the refrigerator. Keep them in an airtight container to keep them fresh and moist. They’ll last for about 3-4 days in the fridge. If you’re serving them, letting them sit out at room temperature for 15-20 minutes before enjoying can bring the frosting to a lovely soft consistency.

FAQs

Got questions? I’ve got answers!

Q: Can I use frozen rhubarb or peaches?
A: Yes, you can! Thaw them completely and drain off any excess liquid very well before dicing and tossing with the flour. This prevents adding too much moisture to the batter.

Q: My frosting is too thin/thick. What did I do wrong?
A: If it’s too thin, add a little more powdered sugar (a tablespoon at a time). If it’s too thick, add a tiny splash of milk or cream (a teaspoon at a time) until it reaches your desired consistency. Ensure your cream cheese and butter were soft enough to start.

Q: Can I make this as a loaf cake instead?
A: Absolutely! You’d likely need to increase the baking time significantly (probably 50-60 minutes or more) and bake in a loaf pan at the same temperature. Keep an eye on it and test with a toothpick.

Q: Do I really need to peel the peaches?
A: For the best texture in the cupcake, yes, I recommend peeling them. The skins can become tough little bits in the baked good. A quick dip in boiling water then ice water makes peeling easy!

These Rhubarb Honey Peach Cream Cheese Cupcakes are truly something special. They capture the essence of summer in a sweet, tangy, creamy bite. I hope you love baking and sharing them as much as I do!

Easy Rhubarb Honey Peach Cream Cheese Cupcakes Recipe

Celebrate summer flavors with these easy, moist cupcakes featuring fresh rhubarb and ripe peaches, topped with a dreamy honey cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 25

Servings 12 cupcakes

Equipment

Muffin tin Standard 12-cup
Paper liners for muffin tin
Electric mixer or whisk/spatula with elbow grease
Mixing bowls various sizes (large, medium, small)
Whisk
Wire rack for cooling
Piping bag or Spreader for frosting

Ingredients

For the Cupcakes

1 cup diced rhubarb about 1/4 to 1/2 inch chunks
1 cup diced ripe peaches peeled
0.25 cup honey
0.5 cup unsalted butter softened, room temperature
0.75 cup granulated sugar
2 large eggs room temperature
1.5 cup all-purpose flour
1.5 tsp baking powder
0.25 tsp salt
0.5 cup whole milk any milk works
1 tsp vanilla extract

For the Honey Cream Cheese Frosting

8 oz cream cheese softened, room temperature
0.25 cup unsalted butter softened, room temperature
0.25 cup honey
1 tsp vanilla extract
1.5 cup powdered sugar

Instructions

First things first, get your oven ready. Preheat it to 350°F (175°C). Pop those paper liners into a standard 12-cup muffin tin. This makes cleanup a breeze!
Let's prep our fruit. In a medium bowl, gently toss your diced rhubarb and peaches with just a tablespoon of the all-purpose flour from your measured amount. This little trick helps prevent the fruit from sinking to the bottom of your cupcakes.
Now for the wet ingredients (mostly!). In a large bowl, grab your softened butter and granulated sugar. Beat them together with an electric mixer (or some serious elbow grease!) until the mixture is light and fluffy. This usually takes a few minutes.
Add your eggs one at a time, beating well after each addition to make sure they are fully incorporated. Then, stir in that lovely 1/4 cup of honey and the vanilla extract. Mix until everything is just combined.
In a separate, medium bowl, whisk together your remaining all-purpose flour, baking powder, and salt. Give it a good whisk to distribute the leaveners and salt evenly.
In a small bowl or cup, whisk together your milk and the vanilla extract. Yes, more vanilla!
Now, we'll bring it all together. You're going to alternately add the dry ingredients (flour mixture) and the wet ingredients (milk mixture) to your butter/sugar/egg mixture. Start with a third of the dry ingredients, mix just until almost combined, then add half of the milk mixture, mix, add another third of the dry, mix, the rest of the milk, mix, and finally the last of the dry. Be careful not to overmix here – stop as soon as you don't see any dry streaks!
Time for the stars! Gently fold in your flour-tossed rhubarb and peaches. Be careful not to smoosh the fruit too much.
Scoop the batter evenly into your prepared muffin cups. Fill each cup about two-thirds full. This gives them room to rise nicely without spilling over.
Bake them for 20-25 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes!
Let those gorgeous cupcakes cool in the muffin tin for a few minutes. They're delicate when hot! Then, carefully transfer them to a wire rack to cool completely. And I mean completely! Warm cupcakes melt frosting – and nobody wants that mess.
For the Honey Cream Cheese Frosting: In a large bowl, beat together your softened cream cheese and softened butter until the mixture is super smooth and creamy. No lumps allowed!
Add the 1/4 cup honey and the vanilla extract. Beat until everything is perfectly combined and fragrant.
Gradually add the powdered sugar. I like to add it a little at a time, beating on low speed at first to avoid a sugar cloud explosion in your kitchen! Once it's mostly incorporated, increase the speed and beat for a couple of minutes until the frosting is light, fluffy, and spreadable.
Once those cupcakes are absolutely, positively cool to the touch, pipe or spread that dreamy frosting onto each one. Decorate with a little extra fruit slice if you're feeling fancy!

Notes

Room temperature ingredients are crucial for the best texture in both the cake and frosting. Do not overmix the batter once dry ingredients are added. Measure flour correctly by spooning it into the cup and leveling. Cool cupcakes completely before frosting. Cupcakes can be made the day before and stored at room temperature in an airtight container. Frosting can be made ahead and chilled, then re-beaten before use. Store finished cupcakes in an airtight container in the refrigerator for 3-4 days due to the cream cheese frosting. Allow them to sit at room temperature for 15-20 minutes before serving if refrigerated. You can use frozen rhubarb or peaches, but thaw and drain them well first. If frosting is too thin, add more powdered sugar; if too thick, add a splash of milk or cream.