Quick Description

These cupcakes are pure summer in a bite — fluffy vanilla cupcakes infused with honey, filled with juicy peaches, and topped with luscious cream cheese frosting. The drizzle of honey and chunks of golden peaches on top make each cupcake look bakery-perfect while tasting like a homemade hug.

Servings & Timing

  • Servings: 12 cupcakes
  • Prep Time: 20 minutes
  • Bake Time: 18–22 minutes
  • Cooling & Frosting Time: 30 minutes
  • Total Time: ~1 hour 10 minutes

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup honey (preferably light floral honey)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream or plain Greek yogurt
  • ½ cup whole milk

Peach Filling

  • 1 ½ cups fresh or canned peaches, diced (reserve some for garnish)
  • 2 tbsp honey
  • 1 tsp cornstarch (optional, for thickening)

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 1–2 tbsp milk (as needed for consistency)

Topping

  • Reserved diced peaches
  • Extra honey drizzle
  • Optional: white sanding sugar or powdered sugar for decoration

Step-by-Step Instructions

Step 1: Prepare the Peach Filling

  1. In a small saucepan, combine diced peaches and honey.
  2. Simmer over medium heat for 3–5 minutes until softened and syrupy.
  3. If using cornstarch, mix with a tablespoon of water, then stir into peaches to thicken slightly.
  4. Cool completely.

Step 2: Make the Cupcakes

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter, honey, and sugar until light and fluffy (about 2 minutes).
  4. Beat in eggs, one at a time, followed by vanilla.
  5. Mix in sour cream until smooth.
  6. Alternate adding dry ingredients and milk, beginning and ending with dry.
  7. Fill cupcake liners about ⅔ full.
  8. Bake 18–22 minutes or until a toothpick inserted comes out clean.
  9. Cool completely before frosting.

Step 3: Make the Frosting

  1. Beat cream cheese and butter until creamy.
  2. Gradually add powdered sugar and beat until fluffy.
  3. Mix in vanilla and enough milk to reach a spreadable consistency.

Step 4: Assemble

  1. Using a small knife or cupcake corer, remove the center of each cupcake.
  2. Fill each hole with cooled peach filling.
  3. Pipe or spread cream cheese frosting over the top.
  4. Garnish with reserved peaches, drizzle with honey, and sprinkle with sugar if desired.

Serving Suggestions

  • Best enjoyed slightly chilled for a firm frosting texture.
  • Perfect for summer picnics, baby showers, or tea parties.
  • Serve with iced peach tea for a full themed treat.

Tips for Success

  • Ensure peaches are drained well if using canned to avoid watery filling.
  • For extra peach flavor, fold a few diced peaches directly into the batter.
  • Use block-style cream cheese for frosting — spreadable cream cheese won’t hold its shape.

If you want, I can now expand this into a 3000+ word Lanthy blog-style recipe with:

  • Peach flavor pairing tips
  • Honey baking science
  • Cupcake decorating techniques
  • Seasonal variations
  • Step-by-step photo suggestions

Do you want me to create that full extended version next?

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