Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.33 cup honey
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup fresh peaches, finely diced
  • 8 oz full-fat cream cheese, chilled
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a standard 12-slot muffin tin with paper liners.
  2. In a small bowl, toss the finely diced peaches in a tablespoon of the measured all-purpose flour until lightly coated to prevent sinking.
  3. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until pale and fluffy.
  4. Beat in the eggs one at a time, then stir in the honey and vanilla extract.
  5. Slowly incorporate the flour, baking powder, and salt, alternating the addition with the sour cream until combined.
  6. Gently fold in the flour-coated peaches using a rubber spatula to avoid overmixing.
  7. Divide the batter evenly among the 12 liners, filling each about 3/4 full.
  8. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
  9. Remove from oven and let the cupcakes cool completely on a wire rack before frosting.
  10. Beat the softened butter and chilled cream cheese together until smooth and combined.
  11. Gradually add powdered sugar one cup at a time on low speed.
  12. Mix in the honey, vanilla extract, and a pinch of salt until the frosting is velvety.
  13. Pipe or spread the frosting onto the cooled cupcakes.