Sweet Peach Cupcakes (Printable Version)
# What You'll Need:
→ Cupcakes
01 -
1/2 teaspoon baking soda
02 -
1/4 teaspoon salt
03 -
1/2 cup sugar
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon baking powder
06 -
2 large eggs
07 -
1/2 cup unsalted butter, softened
08 -
1/2 cup honey
09 -
1/2 cup sour cream
10 -
1 1/2 cups all-purpose flour
11 -
1/2 cup finely chopped fresh peaches (or canned, well-drained and diced)
→ Cream Cheese Frosting
12 -
2 cups powdered sugar
13 -
1/4 teaspoon salt
14 -
1/4 cup unsalted butter, softened
15 -
8 oz cream cheese, softened
16 -
1 tablespoon honey
17 -
1 teaspoon vanilla extract
→ Garnish
18 -
Optional: slices of fresh peaches
# Preparation Steps:
01 -
Heat your oven up to 350°F (175°C). Put liners in every cup of a 12-cup muffin pan.
02 -
Combine salt, baking soda, baking powder, and flour in a medium bowl, and give it all a good whisk. Set this aside for now.
03 -
Grab a bigger bowl and beat together the softened butter, sugar, and honey until it’s smooth and fluffy. Add one egg at a time, making sure it’s fully mixed in before adding the next. Mix in the vanilla. Slowly mix the dry ingredients and sour cream alternately until everything’s blended. Fold in the peach bits very gently.
04 -
Fill the liners in the pan about 2/3 full with the batter. Bake for 18 to 22 minutes, or until a toothpick poked into the center comes out clean. Let them cool completely in the muffin pan, then move them to a wire rack.
05 -
Use a mixer to beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, salt, honey, and vanilla, and keep mixing until it’s fluffy.
06 -
After the cupcakes are fully cooled, spread or pipe the frosting on top. Add fresh peach slices if you like a little extra flair and flavor.
# Additional Tips:
01 -
You can use fresh or canned peaches for this.
02 -
Wait until the cupcakes are totally cool to frost them, or the frosting might melt.
03 -
If you're adding fresh peach slices on top, do it just before serving for the best look.