Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup honey
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh peaches, diced
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Juice of 1 peach (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine honey, sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Gently fold in the diced peaches.
- Fill cupcake liners about two-thirds full with batter. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- For the frosting, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, mixing well. Optional: add peach juice for extra flavor.
- Once cupcakes are cooled, pipe or spread cream cheese frosting on top. Garnish with peach slices or honey if desired.
Notes
- Use ripe, fresh peaches for optimal flavor and juiciness.
- Do not over-mix the batter to keep cupcakes light and fluffy.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- You can store unfrosted cupcakes in an airtight container for up to 2 days, or frost and freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg