Vegan Peach Cupcakes with Honey Buttercream Frosting

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Ice cream cone filled with Vegan Peach Cupcakes and Honey Buttercream Frosting

A few weeks back we had a wedding shower to attend. Two of our very best friends are tying le knot in early October. John’s the best man; I’m the unofficial caterer to the bride. The couple has promised, nay, demanded we dance at the reception. They’re serving our home-roasted coffee. It shall be a blast.

Fresh peaches for making our homemade Vegan Peach Cupcakes recipe

For the shower, I wanted to bring treats – it’s simply my nature. My mom used to bring cupcakes in a cone to my school class for my birthday. You’d think that alone would’ve made me the coolest kid in school, but when you factor in my mushroom cut, painfully shy demeanor and 6 crooked teeth all fighting for front row spots, that couldn’t be any further from the truth. That’s OK, things took an upswing in middle school. Who needs third grade popularity anyway?

Using a hand mixer to whip up homemade Honey Buttercream Frosting

These cupcakes feature two whole peaches, plenty of vegan baked goodness, cake cones and honey buttercream. Quite the rag-tag team if you ask me.

Ice cream cones filled with Vegan Peach Cupcakes and topped with Honey Buttercream Frosting

Peaches and honey are simply meant to be together, like peanut butter and basil, wine and sitcoms, and Saturdays and sleeping in. You can imagine a cupcake + buttercream marriage is even more dreamy than the pair in its natural state. Trust, I know my sugary treats.

Fresh peaches and frosted Peach Cupcakes in cones

My cupcakes had a superb showing at the shower. Three down in the first 10 minutes and the rest not long after. I heard lots of moaning, plenty of “what is this?!” and several “ugh, sooo gooooods.” You know that’s a good sign.

While I can’t guarantee these will make you popular among your former third grade peers, they will make you some new friends now, even if they’re just using you for your sweet, delectable honey buttercream frosting.

Close up shot of a Peach Cupcake decorated with Honey Buttercream Frosting
Bite taken from a Peach Cupcake with Honey Buttercream Frosting

Vegan Peach Cupcakes

Peach vegan cupcakes baked in ice cream cones and topped with honey "buttercream" frosting.
Author Minimalist Baker
Ice cream cone holding a Vegan Peach Cupcake with Honey Buttercream Frosting
3.67 from 15 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 (cupcakes)
Course Dessert
Cuisine Vegan
Freezer Friendly No
Does it keep? Best when fresh


  • 1 cup light vanilla soy milk
  • 1 tsp apple cider vinegar
  • 3/4 scant cup granulated sugar
  • 2 medium peaches (peeled, pitted and finely pureed)
  • 1/3 cup canola oil
  • 2 tsp vanilla extract
  • 1 1/4 cup all-purpose or pastry flour*
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 10-12 ice cream cake cones


  • Preheat oven to 350 degrees F (176 C).
  • Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. Add peach puree and stir.
  • Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.
  • Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.
  • Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
  • Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.


*Add slightly more flour if the batter appears too runny – this will depend on the size and juiciness of your peaches.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 cupcakes Calories: 202 Carbohydrates: 31 g Protein: 2.5 g Fat: 7.2 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Fiber: 1 g Sugar: 16 g

Vegan “Honey Buttercream” Frosting

Easy “buttercream” frosting with lots of delicious honey flavor.
Author Minimalist Baker
Electric mixing blades resting on a bowl filled with Honey Buttercream Frosting
3.67 from 15 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 (cupcakes)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days


  • 1/2 cup non-dairy butter (room temp // like Earth Balance* // 1 stick equals 1/2 cup)
  • 4 Tbsp vegan honey such as Bee Free (alternatively, use agave nectar)
  • 1.5 – 2 cups powdered sugar
  • 1 Tbsp almond milk (or other non-dairy milk)


  • Cream together butter and honey.
  • Add half of the powdered sugar and mix on low speed until the sugar is incorporated. Then increase speed to medium and beat until creamy.
  • Add last cup of powdered sugar, mixing on low speed at first and then on higher speed until creamy – about 2 minutes more.
  • Add almond milk and mix once more.
  • Add additional powdered sugar or almond milk as needed for desired consistency.
  • Makes more than enough to generously frost 10-12 cupcakes (as original recipe is written)


*Use regular butter for a non-vegan version.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 cupcakes Calories: 148 Carbohydrates: 20 g Protein: 0 g Fat: 7.6 g Saturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 0 g Sugar: 20 g

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  1. Marisa Ung says

    Amazing!!! Made for my sons birthday. Everyone loves them. I’m going to make them again and again. The only thing is, they collapsed on me, so I’ll keep practicing maybe placing them on the bottom rack and lowering the temp.
    The flavor is mouthwatering. The honey buttercream is a star and the cupcake itself is super super moist.

  2. Erica Meyer says

    How much peach puree would this be? I want to be able to make them from thawed frozen peaches in the off season. Thank you!

  3. Molly says

    I have two peaches and have just found the most amazing recipe to use them with!! So very excited, thank you for sharing your creativity!!

      • Molly says

        It’s incredible!! I added a smidge more flour because I ended up using a peach jam I had instead, and thought it might have a bit more moisture than the pureed bits. It’s delicate and subtle and sweet. It’s summery and peachy! Thank you again for this amazing recipe!

  4. Jen says

    I made these and just like every recipe of yours I’ve made, my household loved it! I used raw lavender honey in the frosting and it was delicious! Thank you for such great content.

  5. Anne says

    Hello; I’m a strict vegan, and I was wondering if you have any recipes for vegan imitation honey? Every year during winter I’ve made a greek Christmas cookie called Finikia (or melomakarona) that is boiled/soaked/marinated in a hot honey mixture. Last year I hadn’t yet stopped eating honey, so this is the first time I’m going to have to experiment with an alternative. It’s very important to me because it’s part of my cultural background (as so many things in Greek food aren’t even vegetarian friendly), and pre-made vegan-imitation-honey gets pretty expensive when I have to use the amount required for the dish. I would greatly appreciate any resources or guidance you have!

  6. Dana says

    Can I sub the all-purpose flour with white spelt flour? and if so, will it generally work in other recipes calling for that flour?

  7. Dustin says

    I did the cone thing,

    Lets just say, when it says to fill them “mostly full”

    I think I will fill them half full next time. They all vol-canoed

  8. Sylvia says

    So, I put a cone by itself In the oven and it burnt!…will the cupcake batter keep them from burning?? I really want to make these but need to know the cone won’t burn. ?? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, they shouldn’t be burning and you should have better luck with batter inside. Let us know how it goes!

  9. Ruth says

    This frosting is amazing! For the cupcakes, I subbed 1/2 cup of apricot puree for peach puree and baked them in tins for about 40 minutes. My housemates, vegan and non-vegan, loved the result. Thank you Dana!

  10. Julie Stolberg says

    OH what happened! My muffins are crisp on the outside and wet on the inside. They baked for 40 minutes. Too much peach puree? I can’t figure this out.

  11. Lindsay says

    I made these today and the texture of mine was also quite gummy and not as peachy as I had hoped. I added some cinnamon and nutmeg to the mix as well. The icing, while delicious and flavourful, was a bit runny. Hoping if I leave them in the fridge it will help.

  12. Caitlin says

    These are amazing! I used whole cows milk and 3 pureed peaches which were pretty juicy so I had to add some extra flour. Really great peachy flavor and a very tender crumb. These were absolutely perfect topped with honey buttercream (I used normal butter and honey and it was so good I was eating it with a spoon). I baked them in normal cupcake pans, not in the ice cream cones and it made 16 cupcakes. My coworkers loved them!

  13. Kaytee says

    I’m sorry, I too wanted these to work out….SO bad! I doubled the recipe so I could make a layer cake. As others have stated its very gummy and I baked it for about 40-45 mins at 350F. If I left it longer I think the outside would of burned. As for the frosting, I did use real honey…it too didn’t look like the photo and was runny.
    I’m thinking it’s something with too much purée, too much oil, and maybe not enough flour. I could taste the oil too.
    That all said, it did taste ok. As in not inedible. We’re just calling it a peach bread pudding? Peach mochi cake? Lol. Maybe if you could measure out the purée and put that on the recipe instead as peaches size and juiciness can vary.
    Thank you though for sharing! :) Yours look really yummy!

  14. Shonda says

    I made these. These were really tasty, but they didn’t taste peachy at all! Any idea where I went wrong?

  15. Malka says

    I really wanted to love these cupcakes but I just couldn’t. The cupcake itself had a consistence of unbaked dough, no matter how long I let them stay in the oven. I couldn’t taste the peach either. The frosting wouldn’t stay still and was too runny. But the idea of baking them in the ice cream cones is very clever and creative.

  16. Jennilee says

    I have 2 questions.

    1) How much peaches are needed approximately when pureed? I picked peaches this summer and have a truck load in the freezer, but they are already all cut up so I’m not sure how much to use.

    2) Can I substitute maple syrup for the honey?

    • KAM says

      Me too. I followed directions to a “T”. They still turned out gummy, even after baking 3-4 times as long as it said. Did anyone else have this problem??

      • Dev says

        Mine also turned out permanently gummy…my only guess since reading all the comments is that I should have used less peach puree or added more flour. I’m in California so my two peaches came out to well over a cup of puree and I didn’t realize it should only be about 1/2 a cup. The batter didn’t look especially runny though. Was this also your situation or do you have a different explanation?

  17. Mother from Sunnyvale says


    Can I substitute soy milk with normal whole milk.
    And is there any other flavor I can substitute vanilla with. which goes well with peaches.


  18. Kelsi says

    Why soy milk? Can that be substituted for almond milk? Can canola oil be substituted for another oil?

  19. Paris says

    These look great! What changes would I need to make in order to bake a two-layer round cake instead of cupcakes?

  20. Sarah Pemberton says

    These sound great but can you make them with coconut milk or almond milk? And a different oil to Canola? Soy and Canola are both commonly known as being GM produced.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, you can sub almond milk or rice milk. And for the oil, use grape seed or olive. Good luck!

  21. Ivy says

    Made the frosting (+ some cinnamon) to go with some apple-whiskey cupcakes that were a bit bland and the texture and flavor were spot on! Your blog is the best, thank you!

  22. Stephanie says

    i tried these and they were to moist and dense…tasted almost like a pumpkin bread….what am I doing wrong!

  23. Cocoaout says

    How is it that the cupcake mix stays within the cone and does not burst out from the sides when it expands?
    Apologies I am a complete amateur in the cooking department and would love to try to make these and wonder if there is something I need to do to retain the shapes of the cones.

  24. Anita says


    Cupcakes look great… Could I make them gluten free? if so how? My son is allergic to gluten…I’d appreciate your help.

    Thank you


  25. K M says

    How do you keep the ice cream cones from falling over when you put them in the muffin pan since they don’t fit.

  26. MS says

    This looks great and I want to try this recipe out but peaches aren’t in season right now. Do you know about how much puree 2 peaches yield? I would like to substitute a different fruit puree if possible.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Of course. Peaches are still nice here in KS, but for reference, 2 peaches probably yielded about a heaping 1/2 cup of puree!

    • Rachel says

      Hello! I just made these cupcakes in cones and they look awesome! I am wondering how to store them for a birthday party tomorrow. Will the cones get soft if I keep them in the fridge? Is airtight container at room temp better? Thank you!