Description
Indulge in the sweet flavors of summer with these Honey Peach Cream Cheese Cupcakes. Moist cupcakes bursting with fresh peaches are topped with a luscious cream cheese frosting, creating a delightful treat for any occasion.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup honey
- 1/2 cup sour cream
- 1 cup fresh peaches, peeled and finely diced
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- peach slices
- drizzle of honey
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Prepare the cupcake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, and honey, mixing until smooth. Stir in sour cream. Gradually add the dry ingredients and mix until just combined. Fold in diced peaches.
- Bake the cupcakes: Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth. Add honey, powdered sugar, and vanilla, and mix until creamy.
- Frost the cupcakes: Frost cooled cupcakes and top with peach slices and a drizzle of honey before serving.
Notes
- These cupcakes are best with fresh summer peaches, but canned peaches (drained and patted dry) work too.
- For a lighter frosting, reduce powdered sugar slightly and chill before piping.
- Store cupcakes in the refrigerator for up to 4 days.
