Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh peaches, peeled and chopped
- 1/4 cup honey
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar (optional, for frosting)
- Additional sliced peaches and honey for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and sour cream to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped peaches.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
- For the frosting, beat the softened cream cheese with honey until smooth. Add powdered sugar if desired for extra sweetness.
- Spread or pipe the honey cream cheese frosting onto cooled cupcakes. Garnish with sliced fresh peaches or a drizzle of honey.
Notes
- Ensure peaches are peeled and chopped uniformly for even distribution.
- Use room temperature cream cheese for smoother frosting.
- For a more decorative presentation, top cupcakes with additional peach slices and a drizzle of honey.
- These cupcakes are best stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg