Description
Honey peach cream cheese cupcakes are moist, fruity, and topped with a silky cream cheese frosting sweetened with a touch of honey. Juicy peaches bring fresh flavor to every bite, making these cupcakes perfect for summer gatherings, picnics, or as a light and lovely dessert for any occasion.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup finely chopped fresh or canned peaches (drained if using canned)
For the frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3 tablespoons honey
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Optional garnish:
- Thin peach slices
- Drizzle of honey
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal of cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and honey until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in vanilla extract for flavor enhancement.
- Add Sour Cream: Mix in sour cream or Greek yogurt until fully combined, adding moisture and richness to the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid overworking the batter which can lead to dense cupcakes.
- Fold in Peaches: Gently fold in the finely chopped peaches to distribute the fruit without breaking it down too much.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full for proper rise and shape during baking.
- Bake: Bake the cupcakes for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: Beat cream cheese and butter together until smooth and creamy. Add honey and vanilla extract and continue mixing. Gradually mix in powdered sugar until the frosting is light and fluffy.
- Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting evenly over the cupcakes.
- Garnish: Optionally, garnish with thin peach slices or a drizzle of honey for an elegant finish and extra peach flavor.
Notes
- For an enhanced peach flavor, fold a spoonful of peach preserves into the frosting before applying.
- Store these cupcakes in the refrigerator to keep the frosting fresh and enjoy within 3 days for optimal taste and texture.
