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Honey Peach Cupcakes with Brown Butter Peach Frosting

A close-up of a single, moist honey peach cupcake topped with swirled frosting and a slice of fresh peach.
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Bake moist, flavorful cupcakes using fresh peaches and natural honey, topped with a rich brown butter frosting infused with more peach flavor. This recipe is perfect for summer baking.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) 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 peaches (about 1 large peach)
  • 1/2 cup (1 stick) unsalted butter, browned for frosting
  • 2 cups powdered sugar, sifted
  • 1/4 cup peach puree (from cooked peaches)
  • 1/4 teaspoon salt for frosting
  • Optional: Extra diced peaches for topping

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 powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the honey until combined.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the finely diced fresh peaches.
  7. Divide the batter evenly among the 12 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. To make the frosting, brown the 1/2 cup of butter: melt the butter in a light-colored saucepan over medium heat, swirling occasionally until brown bits form at the bottom and it smells nutty. Immediately pour the browned butter into a heatproof bowl to stop cooking and let it cool slightly.
  10. In a separate bowl, beat the cooled brown butter until smooth. Gradually add the sifted powdered sugar, alternating with the peach puree, until the frosting is smooth and spreadable. Add the salt.
  11. Once the cupcakes are completely cool, pipe or spread the brown butter peach frosting onto each cupcake. Top with extra diced peaches if desired.

Notes

  • If your peaches are very juicy, toss the diced peaches lightly in 1 teaspoon of flour before folding them into the batter to prevent sinking.
  • For the peach puree, simmer 1/2 cup of diced peaches with 1 tablespoon of water until soft, then mash or blend until smooth. Cool completely before using in the frosting.
  • Use a light-colored, mild honey for the best flavor balance in the cupcakes.

Nutrition

Find it online: https://rosatasty.com/honey-peach-cupcakes/