Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ⅓ cup honey
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup whole milk
- 1 cup diced fresh peaches
- — Cream Cheese Frosting —
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- Fresh peach slices, for garnish (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
2. In a medium bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat butter, honey, and sugar until fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding flour mixture and milk to wet ingredients. Fold in diced peaches.
6. Divide batter into liners, bake 18–22 minutes or until toothpick comes out clean. Let cool.
7. For frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
8. Frost cooled cupcakes and garnish with peach slices if desired.
Notes
• Use ripe but firm peaches for best texture. • If your honey is thick, gently warm it before mixing. • Refrigerate cupcakes if not eating within 24 hours due to cream cheese frosting. • Optional: add a touch of cinnamon or ginger to batter for extra warmth.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 26g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg