Light peach cupcakes with creamy frosting and a hint of honey or jam—an easy and elegant dessert for brunches, showers, or sunny days.

Cupcakes:

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup honey or light corn syrup

2 large eggs

1 tsp vanilla extract

½ cup buttermilk or sour cream

1 cup diced golden peaches (fresh or thawed frozen)

2 tbsp peach preserves or jam (optional)

Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

1½–2 cups powdered sugar

1 tsp vanilla extract

1–2 tbsp milk or peach juice (as needed)

Toppings (optional):

Thin peach slices or candy peach

Honey drizzle or edible flower

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Preheat oven to 350 °F and line a 12-cup muffin tin with liners.

Whisk flour, baking powder, baking soda, and salt in a bowl.

In another bowl, cream butter, sugar, and honey until fluffy. Beat in eggs one at a time, then vanilla.

Alternate adding dry ingredients and buttermilk, starting and ending with dry. Fold in diced peaches and swirl in peach preserves if using.

Fill cupcake liners 2/3 full. Bake 18–22 minutes, until a toothpick inserted comes out clean. Cool on wire rack.

For frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and milk/juice until smooth and pipeable.

Frost cooled cupcakes and garnish with optional toppings.

Swap peaches with nectarines or apricots for variation.

Add lemon zest or cinnamon to batter for extra depth.

Use coconut-based alternatives for a dairy-free version.