Description
Soft honey peach cupcakes topped with silky cream cheese frosting. These are sweet, fruity, and perfect for spring gatherings or afternoon treats.
Ingredients
- All-purpose flour: 1 ¾ cups
- Baking powder: 1 ½ teaspoons
- Salt: ¼ teaspoon
- Unsalted butter, softened: ½ cup
- Honey: ½ cup
- Granulated sugar: ½ cup
- Large eggs, room temperature: 2
- Vanilla extract: 1 teaspoon
- Finely diced fresh peaches (peeled): 1 cup
- Milk: ½ cup
- Cream cheese, softened: 8 ounces
- Unsalted butter, softened: ¼ cup
- Powdered sugar, sifted: 3 cups
- Honey: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Peach purée (optional): 2 tablespoons
- Thin peach slices or a drizzle of honey (optional garnish)
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract. Scrape down the sides.
- Alternate adding the flour mixture and milk, starting and ending with flour. Mix just until combined.
- Gently fold in the diced peaches with a spatula. Do not overmix.
- Divide batter evenly into liners, filling each about two-thirds full. Bake 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Beat cream cheese and butter in a large bowl until smooth.
- Add honey and vanilla, then gradually beat in powdered sugar until light and fluffy. Mix in peach purée if using.
- Spread or pipe frosting onto cooled cupcakes. Garnish with a peach slice or honey drizzle if desired.
Notes
- Use ripe peaches and high-quality honey for best results.
- Store cupcakes in the refrigerator.
- Bring cupcakes to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American