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These cupcakes are best enjoyed the same day they’re made, but can be stored in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving. For longer storage, freeze without toppings and thaw overnight in the fridge.
Variations:
Substitute nectarines or apricots for the peaches.
Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Top with a swirl of whipped cream or a dusting of powdered sugar before serving.
FAQ:
Q: Can I use canned or frozen peaches?
A: Yes, just be sure to drain canned peaches well or thaw and pat dry frozen ones to prevent excess moisture.
Q: How can I make these cupcakes gluten-free?
A: Use a 1:1 gluten-free all-purpose flour blend. Be sure it includes xanthan gum or add it separately.
Q: Is it possible to reduce the sugar in the recipe?
A: You can slightly reduce the granulated sugar, but keep the honey for flavor and moisture.
Q: Can I make this recipe into a full cake?
A: Yes, bake in a 9x9-inch pan and extend the baking time to 25–30 minutes, checking with a toothpick.
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