Description
Honey Peach Cream Cheese Cupcakes offer a sweet and heavenly treat perfect for summer gatherings. These moist cupcakes are infused with fresh peaches and honey, topped with a luscious cream cheese frosting sweetened with honey, creating a delightful balance of flavors and textures.
Ingredients
Scale
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
- 1/4 cup honey
- 1/3 cup sour cream
- 1/2 cup finely chopped fresh peaches, peeled
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- Additional diced peaches and honey for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- 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 to create a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition, then mix in vanilla extract and honey for sweetness and depth of flavor.
- Incorporate Sour Cream: Stir in the sour cream until the batter is smooth, adding moisture and richness to the cupcakes.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing which can toughen the cupcakes.
- Fold in Peaches: Gently fold in the finely chopped fresh peaches, ensuring even distribution without breaking down the fruit too much.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool completely in the tin before frosting to prevent melting the cream cheese frosting.
- Prepare Frosting: Beat the softened cream cheese until smooth, then add the powdered sugar, honey, and vanilla extract. Beat again until the frosting is light and fluffy.
- Frost and Garnish: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Garnish with additional diced peaches and a drizzle of honey for an elegant finish.
Notes
- Use ripe but firm peaches for the best texture and flavor in your cupcakes.
- These cupcakes are best enjoyed the day they’re frosted but can be stored in the refrigerator for up to 3 days to maintain freshness.
