Sweet Honey Peach Cream Cheese Cupcakes
Delightful cupcakes bursting with fresh peaches and creamy frosting, perfect for summer gatherings.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.33 cups unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
- 1 cup diced fresh peaches
- 3 tbs honey
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until well-combined.
- Add the sour cream and honey, mixing until evenly blended.
- Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to over-mix!
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- Divide the batter among the prepared cupcake liners, filling each about 2/3 full.
Baking and Frosting
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
- In a bowl, beat together the cream cheese and softened butter until smooth. Gradually mix in the powdered sugar and vanilla until creamy.
- Once the cupcakes are completely cooled, generously frost them with the cream cheese frosting.
Notes
Use ripe peaches for the best flavor. Ensure ingredients are at room temperature for optimal mixing. Store leftovers in an airtight container for up to 2 days at room temperature or in the refrigerator for up to a week.