My little business Cupcake Gourmet by Stephanie has been busy making cupcakes for weddings & special events this summer, but I had to take time to celebrate the peach season with a new recipe! My Honey & Peach Cupcakes are made with our Northwest Peach Jam, as well as our Wildflower Honey! Top each cupcake with fresh slices of local peaches like I did, with peaches from Pearl’s Place in Hood River! A wonderful Oregon Growers’ customer of course!

Stephanie Halici-Oregon Growers Customer Care & owner of Cupcake Gourmet by Stephanie

Honey Peach Cupcakes

Makes 12 Cupcakes

1 ½ cups flour

3/4 cups sugar

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

2 eggs

1 teaspoon vanilla extract

1 1/5 sticks of butter, room temperature

¼ cup Oregon Growers’ Wildflower Honey

½ cup Oregon Growers’ Peach Jam

¾ cups whole milk

Honey Cream Cheese Frosting

1 8oz package of cream cheese, room temperature

1 stick of butter, at room temperature

3 cups of powdered sugar, sifted

½ cup of Oregon Growers’ Wildflower Honey

Directions

For the cupcakes, preheat your oven to 350 degrees and line 12 count muffin tin with cupcake liners. Sift the dry ingredients on a piece of parchment paper and set aside. In a stand up mixer, beat butter, sugar and the honey together for couple minutes until light and fluffy. Add vanilla, add one eggs at a time until incorporated. Alternate the dry mixture and the milk, beginning and ending the dry ingredients. Stop mixer as soon as it comes together, remove from mixer and fold in the peach jam. Fill each liner about 2/3 full then bake for a total of 18-20 minutes and don’t forget to rotate half way through! Remove when you insert a tooth pick in the center and comes out clean, transfer to cooling rack.

For the frosting, beat cream cheese, butter and honey until smooth. Slowly add sifted powdered sugar until all incorporated and smooth, add a little more sugar if not thick enough. Frost cooled cupcakes and top with slices of fresh peaches or edible wildflowers!