Moist cupcakes infused with fresh peaches and natural honey, topped with creamy honey cream cheese frosting—a perfect fruity and sweet treat.

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

1/2 cup honey

1/4 cup granulated sugar

2 large eggs

1/2 tsp vanilla extract

1/2 cup sour cream or Greek yogurt

1 cup diced fresh or canned peaches (drained well if canned)

For the frosting:

8 oz (225g) cream cheese, softened

1/4 cup (60g) unsalted butter, softened

3 tbsp honey (adjust to taste)

1/2 tsp vanilla extract

2–2.5 cups powdered sugar (adjust consistency)

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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, beat the softened butter, honey, and granulated sugar until fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mix in the sour cream.
Gradually add the dry ingredients, mixing just until combined—don’t overmix.
Gently fold in the diced peaches.
Divide the batter evenly among the muffin liners, filling each about 2/3 full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely.
For the frosting, beat the cream cheese and butter until smooth.
Add honey, vanilla, and powdered sugar gradually, beating until creamy and spreadable.
Adjust the powdered sugar to reach your preferred consistency.
Pipe or spread the frosting onto the cooled cupcakes.
Optionally, garnish with a peach slice, a drizzle of honey, or a mint leaf.

Use fresh or canned peaches, but drain canned peaches well to avoid excess moisture.

Frosting sweetness can be adjusted by varying honey and powdered sugar.

For dairy-free, substitute cream cheese and butter with vegan alternatives.

To keep cupcakes moist, avoid overbaking and use sour cream or Greek yogurt.

Store frosted cupcakes refrigerated for up to 3 days, or freeze unfrosted cupcakes for up to 2 months.

Frozen peaches must be thawed and drained well before use.

Frosting can be made ahead and refrigerated; bring to room temperature before use.