Description
Delight in the sweet and creamy flavors of these Honey Peach Cream Cheese Cupcakes. Featuring tender cupcakes bursting with fresh peaches and topped with a luscious cream cheese frosting sweetened with honey, this recipe is a perfect summer dessert that’s both comforting and refreshing.
Ingredients
Scale
Cupcake Batter
- 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
- 1/4 cup honey
- 1/2 cup sour cream
- 1 cup finely chopped fresh peaches, peeled
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Garnish (Optional)
- Extra peach slices
- Honey drizzle
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then, stir in the vanilla extract and honey for natural sweetness and flavor depth.
- Combine Wet and Dry: Mix in the sour cream until smooth, then gradually add the dry ingredients, mixing just until everything is combined to avoid overworking the batter.
- Fold in Peaches: Gently fold in the finely chopped fresh peaches, distributing them evenly without breaking them down too much to maintain texture.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, ensuring the frosting won’t melt when applied.
- Prepare Frosting: Beat together the softened cream cheese, powdered sugar, honey, and vanilla extract until the mixture is smooth and fluffy, perfect for spreading or piping onto the cupcakes.
- Frost and Garnish: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and optionally garnish with extra peach slices and a drizzle of honey for an elegant finish.
Notes
- Greek yogurt can be used as a substitute for sour cream for a slightly tangier flavor and lighter texture.
- Canned peaches are an alternative when fresh peaches are out of season; ensure they are well-drained to prevent excess moisture in the batter.
- For added crunch and flavor, sprinkle chopped toasted pecans on top of the frosting before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 265
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
