Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1/2 cup honey
- 2 ripe peaches, peeled and diced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- Extra sliced peaches and honey for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Mix in Greek yogurt and honey until well incorporated. Fold in diced peaches gently.
- Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
- Prepare the cream cheese frosting: beat softened cream cheese with powdered sugar and lemon juice until smooth. Spread or pipe onto cooled cupcakes.
- Garnish each cupcake with sliced peaches and a drizzle of honey for an extra sweet and visual appeal. Serve chilled or at room temperature.
Notes
- Use ripe peaches for maximum flavor and juiciness.
- Ensure cream cheese is softened for smooth frosting.
- Chopped pecans or walnuts can be added to the frosting for extra texture.
- Adjust honey amount based on peaches’ ripeness and personal sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg