Description
Deliciously moist cupcakes infused with honey and fresh peaches, topped with creamy and tangy cream cheese frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup diced fresh peaches
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the honey, eggs, and sour cream, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced peaches gently.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- In a medium bowl, beat together the cream cheese, powdered sugar, and heavy cream until smooth and fluffy.
- Frost the cooled cupcakes with the cream cheese mixture and top with additional peach slices if desired.
Notes
- Make sure the butter and cream cheese are at room temperature for best results.
- These cupcakes can be stored in an airtight container in the fridge for up to 3 days.
- Substitute the peaches with other fruits like mango or berries for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg