Description
Honey Peach Cream Cheese Cupcakes are a delightful summer treat featuring moist, fluffy cupcakes made with fresh diced peaches and a rich cream cheese frosting sweetened with honey. Perfect for gatherings, these cupcakes combine the natural sweetness of peaches with a smooth, tangy frosting for a refreshing and indulgent dessert.
Ingredients
Scale
Cupcake Batter
- 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
Cream Cheese Frosting
- ½ cup cream cheese, softened
- ¼ cup honey
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- Fresh peach slices for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Prepare Muffin Tin: Line a standard muffin tin with cupcake liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Incorporate Sour Cream: Gently fold the sour cream into the wet mixture until fully combined to add moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the batter comes together to avoid overmixing.
- Add Fresh Peaches: Fold in the diced peaches carefully, reserving a few pieces for decorating the cupcakes later.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full for proper rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add Honey and Lemon Juice: Mix in the honey and lemon juice until the frosting is well combined and flavorful.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, mixing on low speed until fully incorporated, then beat the frosting until it is fluffy and smooth.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them using a piping bag or a knife with the cream cheese frosting.
- Garnish: Decorate the cupcakes with the reserved fresh peach slices and an optional drizzle of honey for extra sweetness and presentation.
- Chill (Optional): For a firmer frosting texture, chill the frosted cupcakes in the refrigerator for about 30 minutes before serving.
- Serve and Enjoy: These delightful cupcakes are now ready to be enjoyed at your next gathering or summer celebration!
Notes
- Ensure the butter and cream cheese are softened to room temperature to achieve a smooth batter and frosting.
- Peeling the peaches before dicing helps maintain a smooth texture in the cupcakes.
- Do not overmix the batter to keep the cupcakes tender and light.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter.
- Use fresh peaches for the best taste; canned peaches may alter the texture and sweetness.
- The frosting may soften quickly at room temperature; keep cupcakes chilled if not serving immediately.
