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.

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