Ingredients:

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

Instructions:

  1. Dice fresh peaches into 1/4-inch cubes and toss in a small bowl with 1 tablespoon of flour until lightly coated.
  2. Cream the softened butter and granulated sugar together until pale and fluffy. Beat in the honey, eggs, and vanilla extract one at a time.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternately fold the dry ingredients and sour cream into the butter mixture, starting and ending with the flour.
  4. Gently fold in the floured peaches using a spatula, taking care not to overmix.
  5. Divide the batter evenly among 12 cupcake liners, filling each about 3/4 full. Bake at 350°F (175°C) for 18–22 minutes or until the center springs back when pressed. Let cool completely on a wire rack.
  6. Beat the chilled cream cheese and softened butter together until smooth. Gradually add powdered sugar and honey, whipping on high until stiff peaks form. Fold in the vanilla extract.
  7. Pipe the frosting in high swirls on the cooled cupcakes and garnish with a fresh peach slice.