Description
Soft, moist cupcakes flavored with honey and fresh peaches, topped with honey‑vanilla cream cheese frosting.
Ingredients
- For the Cupcakes:
- 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
- For the Cream Cheese Frosting:
- 8 ounces 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, for extra flavor)
Instructions
- Preheat the oven to 350 °F (175 °C) and line a 12‑cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter, sugar, and honey until light and fluffy (about 3‑4 minutes).
- Beat in the eggs one at a time, mixing in the vanilla extract.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients.
- Gently fold in the diced peaches.
- Divide batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18‑22 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely.
- To make the frosting: beat cream cheese and butter until smooth, then mix in honey and vanilla.
- Gradually add powdered sugar, beating until frosting is fluffy. Optionally fold in peach puree for extra flavor.
- Frost the cooled cupcakes. Garnish with peach slices or a drizzle of honey if desired.
- Store in the refrigerator for up to 3 days.
Notes
- Use high‑quality honey for best flavor.
- Fresh peaches give superior texture; canned works in a pinch (drain well).
- Room temperature ingredients (butter, eggs, cream cheese) help achieve a smooth batter/frosting.
- Avoid overmixing to keep the cupcakes light.
- If you don’t have a piping bag, use a resealable plastic bag with the corner snipped off to frost.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
