Can I use canned peaches?

Yes, just make sure to drain them well and chop into small pieces.

Can I make these gluten-free?

Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free baking mix.

Reduce the powdered sugar to 2 cups and taste as you go—you can always add more.

Moist and fruity cupcakes made with fresh peaches, sweet honey, and topped with luscious cream cheese frosting.

Scale

1½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

½ cup honey

2 large eggs

1 tsp vanilla extract

½ cup whole milk

1 cup diced fresh peaches

For the Frosting:

8 oz cream cheese

¼ cup butter

¼ cup honey

1 tsp vanilla extract

2½ cups powdered sugar

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, mix flour, baking powder, soda, and salt.

3. In another bowl, beat butter and honey until fluffy. Add eggs and vanilla.

4. Alternate adding dry ingredients and milk to wet mixture. Fold in peaches.

5. Scoop into cupcake liners and bake 18–22 minutes. Let cool.

6. Beat cream cheese and butter until smooth. Add honey, vanilla, and sugar.

7. Frost cooled cupcakes and top with peach slices or mint.

Store cupcakes in the fridge up to 3 days.

Use canned peaches if fresh aren’t available.