Description
Enjoy the taste of summer with these Honey Peach Cream Cheese Cupcakes, featuring moist peach-infused cake topped with creamy frosting. Perfect for any occasion, these delightful treats are sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh peaches, peeled and diced
- ½ cup cream cheese, softened
- ¼ cup honey
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- Fresh peach slices and honey for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the sour cream and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the diced peaches using a spatula.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
- Add the honey and lemon juice, mixing until well combined.
- Gradually add the powdered sugar, mixing on low speed until fully incorporated. Increase speed to medium and beat until light and fluffy (about 2-3 minutes).
- Once the cupcakes are completely cool, fill a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off) with the cream cheese frosting.
- Pipe the frosting onto each cupcake in a circular motion, starting from the outside and working your way in.
- Garnish with fresh peach slices and a drizzle of honey, if desired.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing.
- For best results, use fresh, ripe peaches for maximum flavor.
- Store any leftover cupcakes in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes