Ingredients
Scale
- 1 3/4 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup honey (raw, unfiltered preferred)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup peaches, finely diced (fresh or canned)
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons peach puree (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter, sugar, and honey until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients and milk to the wet mixture.
- Gently fold in diced peaches.
- Divide batter among cupcake liners, filling 2/3 full.
- Bake 18-22 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth.
- Mix in honey and vanilla. Gradually add powdered sugar; beat until fluffy.
- (Optional) Add peach puree for extra flavor.
- Frost cooled cupcakes. Garnish with peach slices or honey drizzle.
- Store in the fridge up to 3 days. Enjoy!
Notes
Feel free to experiment with different fruits or nut additions. Cream cheese frosting can be made ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg