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
- 1 cup diced fresh peaches
- 1/4 cup honey
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sour cream and honey until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced peaches gently.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese until smooth, then gradually add the powdered sugar and mix until creamy.
- Add milk to reach the desired consistency, then frost the cooled cupcakes generously.
- Garnish with additional diced peaches or a drizzle of honey if desired.
Notes
- For a more intense peach flavor, use peach puree in the batter.
- These cupcakes can be stored in the refrigerator for up to 3 days.
- You can substitute honey with maple syrup for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg