Description
Delightful Honey Peach Cupcakes, bursting with fresh peach flavor and topped with a creamy vanilla frosting, perfect for any occasion. Enjoy them fresh or store for later!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh peaches, peeled and diced
- ¼ cup honey
- 1 teaspoon cinnamon (optional)
- ½ cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Fresh peach slices (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the diced peaches and honey. Add cinnamon if desired.
- Line a standard muffin tin with cupcake liners.
- Fill each liner about two-thirds full with the batter.
- Tap the muffin tin on the counter to remove any air bubbles.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Beat until smooth and creamy, adjusting the milk for desired consistency.
- Frost the cooled cupcakes using a piping bag or knife.
- Garnish each cupcake with fresh peach slices and drizzle with honey if desired.
Notes
- These Honey Peach Cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- You can also freeze the unfrosted cupcakes for up to 3 months.
- Just thaw and frost when ready to serve!
- Prep Time: 20 minutes
- Cook Time: 20 minutes