Honey Peach Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
1/2 cup honey
07 -
1/2 cup sugar
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
1/2 cup sour cream
11 -
1/2 cup finely chopped fresh peaches (or canned, drained and chopped)
→ Cream Cheese Frosting
12 -
8 oz cream cheese, softened
13 -
1/4 cup unsalted butter, softened
14 -
2 cups powdered sugar
15 -
1 teaspoon vanilla extract
16 -
1 tablespoon honey
17 -
1/4 teaspoon salt
→ Garnish
18 -
Fresh peach slices (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a separate large bowl, beat the softened butter, honey, and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with sour cream, until combined. Gently fold in the chopped peaches.
04 -
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin before transferring to a wire rack.
05 -
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, honey, and salt, mixing until the frosting is light and fluffy.
06 -
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. Optionally, garnish with fresh peach slices for an extra touch of color and flavor.
# Notes:
01 -
Fresh or canned peaches can be used in this recipe
02 -
Cupcakes must be completely cooled before frosting to prevent melting
03 -
If using fresh peach slices as garnish, add them just before serving