Description
These cupcakes are not just a dessert—they’re a love letter to summer’s bounty, all wrapped up in a tender, golden cake.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup diced fresh peaches
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup finely diced peaches
For Garnish:
- Honey drizzle
- Thin peach slices (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, sugar, and honey until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Gently fold in the diced peaches.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract and diced peaches. Pipe or spread onto the cooled cupcakes.
Drizzle with honey and garnish with thin peach slices for a polished finish.