1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Whisk flour, baking powder, baking soda, and salt in a bowl.
In another bowl, mix buttermilk, sugar, oil, egg, and vanilla.
Combine wet and dry ingredients, then fold in diced peaches.
Divide batter evenly into liners (⅔ full). Bake 18-20 minutes until a toothpick comes out clean.
Cool completely before frosting.
2. Make the Frosting
Beat cream cheese and butter until smooth.
Add honey and vanilla, then mix in powdered sugar (if using) until fluffy.
3. Frost & Decorate!
Pipe or spread frosting onto cooled cupcakes.
Garnish with peach slices or a honey drizzle.
Pro Tips for the Best Cupcakes
🍑 Peach hack: Toss diced peaches in 1 tbsp flour to prevent sinking.
🍯 Frosting too soft? Chill 15 minutes before piping.
🔥 Extra moist? Brush warm cupcakes with peach syrup or simple syrup.
🧊 Make ahead? Store unfrosted cupcakes for 2 days—frost before serving.
FAQs
Can I use frozen peaches?
Yes! Thaw, drain excess liquid, and pat dry before using.
How do I store leftovers?
Keep in the fridge for 3 days—serve at room temp for best texture.
Can I make these gluten-free?
Sub GF flour blend 1:1 + ½ tsp xanthan gum.
Serving Ideas
☕ Tea time: Pair with Earl Grey or iced peach tea
🍹 Brunch star: Serve with mimosas
🎉 Party-ready: Display on a tiered stand
Final Thoughts
These Honey Peach Cream Cheese Cupcakes are sunshine in dessert form—light, fruity, and just sweet enough. One bite and you’ll be hooked!
Warning: You’ll want to make a double batch.