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Honey Peach Cupcakes with Cream Cheese Frosting

Close-up of two delicious honey peach cupcakes with swirls of light cream cheese frosting on a white plate.
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Bake moist, homemade honey sweetened cupcakes filled with fresh peach flavor and top them with a simple, tangy cream cheese frosting. This is an easy peach dessert recipe perfect for summer.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup finely diced fresh or canned peaches, drained well
  • 1/2 cup powdered sugar (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting, if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and honey until the mixture is light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the diced peaches.
  7. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the frosting: Beat the softened cream cheese and 2 tablespoons of butter together until smooth.
  10. Gradually beat in the powdered sugar and 1/2 teaspoon vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • If you use canned peaches, press them between paper towels to remove excess moisture before adding them to the batter. This prevents a soggy cupcake.
  • For a Southern style peach dessert feel, you can lightly dust the tops of the frosted cupcakes with a pinch of cinnamon.
  • To make these light and fluffy cupcakes even better, chill the cream cheese frosting for 10 minutes before piping or spreading.

Nutrition

Find it online: https://rosatasty.com/honey-peach-cupcakes-with-cream-cheese-frosting/