Honey Peach Cupcakes (Print Version)
Light and fluffy cupcakes made with juicy peaches, sweet honey, and creamy frosting. They’re a summertime favorite that’s effortless to whip up.
# Ingredients:
→ Cupcake Base
01 -
½ teaspoon baking soda
02 -
½ cup sour cream
03 -
½ cup sugar
04 -
1½ cups all-purpose flour
05 -
½ teaspoon baking powder
06 -
¼ teaspoon salt
07 -
½ cup softened unsalted butter
08 -
½ cup honey
09 -
2 large eggs
10 -
½ cup small bits of fresh peaches (or drained canned peaches)
11 -
1 teaspoon vanilla extract
→ Cream Cheese Frosting
12 -
1 tablespoon honey
13 -
¼ teaspoon salt
14 -
¼ cup unsalted butter, softened
15 -
8 oz softened cream cheese
16 -
1 teaspoon vanilla extract
17 -
2 cups powdered sugar
→ Garnish
18 -
Optional: slices of fresh peach
# Directions:
01 -
Set your oven to 350°F (175°C) and get a 12-cup muffin tray ready with liners.
02 -
In a bowl, combine the flour, salt, baking powder, and baking soda with a whisk.
03 -
Cream the butter, sugar, and honey till fluffy. Blend in eggs one after the other, then stir in vanilla. Alternate adding the dry mix and sour cream, and gently fold in the peaches last.
04 -
Spoon the batter into the liners, filling each about two-thirds full. Bake for 18 to 22 minutes until done. Let them cool completely.
05 -
Blend the cream cheese and butter completely smooth. Toss in the powdered sugar, vanilla, honey, and salt, then whip till light. Spread the frosting on the cool cupcakes. Add peach slices on top, if you like.
# Notes:
01 -
Switch to canned or fresh peaches depending on what’s in season.