Moist and fluffy cupcakes made with real peach puree, sweet honey, and a creamy, tangy cream cheese frosting. A perfect summer dessert!

For the Cupcakes:

1½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

8 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup honey

½ cup peach purée (canned or blended fresh peaches)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons honey

½ teaspoon vanilla extract

2 tablespoons peach purée (optional, for flavor and color)

Garnish:

Peach slices (fresh or canned)

Honey drizzle (optional)

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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and cream cheese until smooth and creamy (2–3 minutes).
Add sugar and beat until light and fluffy.
Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla, honey, and peach purée.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Divide batter evenly between cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in honey, vanilla, and peach purée (if using).
Frost cupcakes once fully cooled. Garnish with peach slices and a drizzle of honey if desired.

To make your own peach purée, blend peeled peaches in a blender or food processor until smooth.
For a stronger peach flavor in the frosting, use the optional peach purée.
These cupcakes are best stored in the fridge if frosted, but can be brought to room temperature before serving.