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Honey Peach Almond Cupcakes

Moist almond-infused cupcakes filled with fresh summer peaches and finished with a glistening honey glaze.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour super fine
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.25 cup honey plus more for drizzle
  • 0.5 cup sour cream
  • 1 cup fresh peaches diced
Peach Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tbsp peach puree
  • 0.5 tsp almond extract

Equipment

  • Mixing bowls
  • Cupcake tin
  • Piping bag and tips
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
  2. Whisk together flour, almond flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs, honey, and almond extract, mixing well.
  4. Gradually add dry ingredients, alternating with sour cream, until combined. Fold in diced peaches.
  5. Fill cupcake liners 2/3 full and bake for 18–22 minutes until a toothpick comes out clean.
  6. Cool completely. Beat frosting ingredients together until fluffy.
  7. Frost cupcakes, drizzle generously with warm honey, and garnish with peach slices and almond slivers.

Notes

Ensure peach puree is thick to prevent the frosting from breaking. Drizzle honey just before serving for the best shine.