Description

Soft peach cupcakes with a hint of honey and topped with luscious cream cheese frosting—perfect for summer brunches or sweet celebrations.

Ingredients

Cupcake Batter:

1½ cups all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup granulated sugar

2 tbsp honey

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

¾ cup chopped fresh or canned peaches (or peach preserves)

Cream Cheese Frosting:

8 oz cream cheese, softened

4 tbsp unsalted butter, softened

1½–2 cups powdered sugar (to taste)

1–2 tbsp honey

1 tsp vanilla extract

1–2 tsp milk (optional, to adjust consistency)

Garnish:

Fresh peach slices or diced peaches

Honey (for drizzling)

Optional: sugar crystals for sparkle

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

Wet ingredients: In another bowl, cream butter, granulated sugar, and honey until light and fluffy. Add eggs one at a time, beating well, then add vanilla.

Combine: Alternate adding dry ingredients and buttermilk to the butter mixture, stirring gently. Fold in peaches or preserves.

Bake: Fill liners ⅔ full and bake for 18–22 minutes, until a toothpick inserted comes out clean. Cool completely.

Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, honey, and vanilla. Adjust texture with a splash of milk if needed.

Decorate: Frost cooled cupcakes. Top with peach slices, a drizzle of honey, and sugar crystals if desired.

Notes

Substitute honey with maple or agave syrup.

For fresh peach texture, fold chopped peaches into batter.

Add lemon zest to batter or frosting for a citrus twist.

Use 1:1 gluten-free flour for a gluten-free version.

Store frosted cupcakes in the fridge for up to 4 days.

Prep Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American