The Honey Peach Cupcakes Recipe is a delightful twist on classic cupcakes, blending sweet honey and fresh peaches for a moist and flavorful treat. Topped with a creamy honey peach frosting, these cupcakes are perfect for summer gatherings, special occasions, or as a sweet indulgence any day of the week.
This guide will walk you through how to make the perfect Honey Peach Cupcakes, with variations, tips, and serving suggestions.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¾ cup fresh peaches, finely diced
For the Honey Peach Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp honey
- 2 tbsp peach purée
- ½ tsp vanilla extract
- Pinch of salt
Preparation
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the honey, eggs, and vanilla extract, mixing until well combined.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Stir in the diced peaches gently.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Step 6: Prepare the Frosting
In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then mix in the honey, peach purée, vanilla extract, and a pinch of salt until light and fluffy.
Step 7: Frost and Serve
Frost the cooled cupcakes using a piping bag or a spatula. Garnish with peach slices, honey drizzle, or edible flowers for a decorative touch. Serve and enjoy!
Variations
- Healthier Version: Use whole wheat flour and reduce the sugar by ¼ cup.
- Dairy-Free Option: Replace butter with vegan butter and milk with almond or oat milk.
- Extra Fruity: Add ½ cup mashed peaches to the batter for a stronger peach flavor.
- Nutty Twist: Sprinkle chopped pecans or almonds on top of the frosting.
Cooking Notes
- Peach Purée Tip: Blend fresh or canned peaches for a smooth purée.
- Cupcake Moisture: Avoid overmixing the batter to keep cupcakes light and fluffy.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months; thaw and frost before serving.
Serving Suggestions
- With a Cup of Tea: Perfect with chamomile or peach-infused tea.
- As a Summer Dessert: Serve at picnics, BBQs, or garden parties.
- With Ice Cream: Pair with vanilla or peach ice cream for extra indulgence.
- Garnished with Fresh Fruit: Top with extra peach slices or berries for a fresh touch.
Honey Peach Cupcakes Tips
- Use Fresh Peaches: Adds the best natural sweetness and flavor.
- Chill the Frosting: Refrigerate for 10 minutes before piping for firmer texture.
- Try a Drizzle: Drizzle extra honey over the cupcakes before serving.
- Make Mini Cupcakes: Reduce baking time to 12-14 minutes for bite-sized treats.
Prep Time: 15 minutes
Baking Time: 18-22 minutes
Total Time: 35-40 minutes
Nutritional Information (per cupcake)
- Calories: 280
- Protein: 3g
- Carbohydrates: 38g
- Fat: 14g
- Sugar: 26g
- Sodium: 120mg
Honey Peach Cupcakes FAQs
Can I use canned peaches?
Yes! Drain and finely dice canned peaches before adding them to the batter.
What’s the best way to purée peaches?
Blend peeled peaches in a food processor or mash them with a fork for a chunkier texture.
Can I use honey-flavored frosting on other cupcakes?
Absolutely! The honey peach frosting pairs well with vanilla or lemon cupcakes.
How do I prevent cupcakes from sinking?
Avoid overmixing and ensure the oven is fully preheated before baking.
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free 1:1 baking flour for the best results.
Conclusion
The Honey Peach Cupcakes Recipe is a sweet, fruity, and delightful treat perfect for any occasion. Whether you’re serving them at a summer event or simply indulging in a homemade dessert, these cupcakes bring the perfect balance of honey and peach flavors in every bite!
Print
Honey Peach Cupcakes
- Total Time: 40 min
Ingredients
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¾ cup fresh peaches, finely diced
For the Honey Peach Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp honey
- 2 tbsp peach purée
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Preparation
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the honey, eggs, and vanilla extract, mixing until well combined.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Stir in the diced peaches gently.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Step 6: Prepare the Frosting
In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then mix in the honey, peach purée, vanilla extract, and a pinch of salt until light and fluffy.
Step 7: Frost and Serve
Frost the cooled cupcakes using a piping bag or a spatula. Garnish with peach slices, honey drizzle, or edible flowers for a decorative touch. Serve and enjoy!
Notes
- Peach Purée Tip: Blend fresh or canned peaches for a smooth purée.
- Cupcake Moisture: Avoid overmixing the batter to keep cupcakes light and fluffy.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months; thaw and frost before serving.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 280
- Sugar: 26 g
- Sodium: 120 mg
- Fat: 14 g
- Carbohydrates: 38 g
- Protein: 3 g