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

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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)

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

2. Whisk flour, baking powder, and salt in a medium bowl.

3. Cream butter, sugar, and honey until light and fluffy (3-4 mins).

4. Beat in eggs one at a time, then mix in vanilla extract.

5. Alternate adding dry ingredients and milk to the wet mixture.

6. Gently fold in diced peaches.

7. Divide batter among cupcake liners, filling 2/3 full.

8. Bake 18-22 mins until toothpick comes out clean. Cool completely.

9. Beat cream cheese and butter until smooth.

10. Mix in honey and vanilla. Gradually add powdered sugar; beat until fluffy.

11. (Optional) Add peach puree for extra flavor.

12. Frost cooled cupcakes. Garnish with peach slices or honey drizzle.

13. Store in fridge up to 3 days. Enjoy!

Use high-quality honey for best flavor.

Fresh peaches give superior texture; canned works in a pinch.

Room temperature ingredients ensure a smooth batter.

Avoid overmixing to keep cupcakes light.

Use a piping bag or ziplock with corner cut for easy frosting.

Keywords: honey peach cupcakes, peach cream cheese cupcakes, summer cupcake recipe, fruit cupcakes