Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 ripe peaches, peeled and diced
- ¼ cup honey
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- Optional: additional peach slices and honey for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine melted butter, eggs, Greek yogurt, and vanilla extract.
- Gradually add wet ingredients to dry, mixing until just combined. Fold in diced peaches and honey.
- Distribute batter evenly into cupcake liners, filling about 2/3 full.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- In a bowl, beat softened cream cheese with powdered sugar until smooth. Drizzle in honey and mix well.
- Chill frosting for at least 30 minutes before piping onto cupcakes.
- Pipe frosting onto cooled cupcakes and garnish with peach slices and honey. Add chopped nuts or edible flowers if desired.
Notes
- Ensure not to overmix the batter to keep cupcakes light and fluffy.
- For added moisture, consider adding more diced peaches or a splash of peach juice to the batter.
- Frosted cupcakes can be refrigerated for up to 3 days. Bring to room temperature before serving for best flavor.
- Can be frozen, with or without frosting, wrapped tightly for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
