Description
These cupcakes combine moist, peach-filled cake with a tangy honey-sweetened cream cheese frosting, making for a refreshing summer dessert.
Ingredients
- 1½ cups all-purpose flour
- 1 to 1½ teaspoons baking powder
- ½ teaspoon baking soda (optional if using buttermilk)
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼–½ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or regular milk + vinegar)
- ½–1½ cups fresh or canned peaches, diced
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar
- 1–2 tablespoons honey
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons peach puree or diced peaches
- Thin peach slices (for garnish)
- Honey drizzle (for garnish)
Instructions
- Preheat oven to 350 °F (175 °C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk flour, baking powder, baking soda (if using), and salt.
- In another bowl, beat butter with sugar and honey until light and fluffy.
- Add eggs one at a time, beating well after each, then stir in vanilla.
- Alternately add dry ingredients and buttermilk, starting and ending with dry, mixing until just combined.
- Gently fold in diced peaches.
- Fill liners about two-thirds full and bake 18–22 minutes or until a toothpick comes out clean.
- Cool in pan for 5–10 minutes, then transfer to wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in honey and vanilla (and peach puree if using).
- Frost cooled cupcakes, then garnish with peach slices and a drizzle of honey.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- For a vegan option, substitute butter and cream cheese with plant-based alternatives and use flax eggs.
- Add ½ teaspoon of cinnamon or nutmeg for a spiced twist.
- For peach-filled centers, core and fill cupcakes with peach cream cheese.
- Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
