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Honey Peach Cupcakes with Cream Cheese Frosting

Moist, flavorful peach cupcakes sweetened with honey and topped with a velvety cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 12 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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 1/2 cups fresh peaches peeled and finely chopped
  • 1 tablespoon all-purpose flour for coating peaches
Frosting
  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 2 tablespoons heavy cream
Garnish
  • fresh peach slices
  • mint leaves

Equipment

  • 12-cup muffin tin
  • Electric mixer
  • Mixing bowls
  • Wire cooling rack
  • Rubber spatula

Method
 

Baking
  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. Beat butter and sugar in a large bowl until light and fluffy.
  4. Add honey, eggs, and vanilla extract; beat until smooth.
  5. Gradually add dry ingredients and buttermilk alternately, mixing just until combined.
  6. Toss chopped peaches with 1 tablespoon of flour and gently fold into the batter.
  7. Divide batter among liners and bake for 18-22 minutes until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
  1. Beat butter and cream cheese in a large bowl until smooth.
  2. Add powdered sugar one cup at a time, beating until incorporated.
  3. Stir in vanilla, honey, and heavy cream until light and fluffy.
  4. Frost completely cooled cupcakes and garnish with peach slices and mint leaves.

Notes

Store in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes can be frozen for up to 3 months.