Why You’ll Love This Recipe
- Sweet and Fruity: A delicious combination of honey and peaches.
- Soft and Moist: Sour cream keeps these cupcakes extra tender.
- Easy to Make: Simple steps with no complicated techniques.
- Perfect for Any Occasion: Great for parties, birthdays, or just because!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup finely chopped fresh peaches (or canned, drained and chopped)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- 1/4 tsp salt
- Fresh peach slices for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Prepare the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter, honey, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with sour cream, until combined. Gently fold in the chopped peaches. - Bake the Cupcakes:
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting. - Make the Cream Cheese Frosting:
Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, honey, and salt, mixing until light and fluffy. - Frost and Serve:
Once cooled, frost the cupcakes using a piping bag or spatula. Garnish with fresh peach slices if desired.
Servings and Timing
- Servings: 12 cupcakes
- Total Time: 40 minutes (including baking and cooling)
Variations
- Nutty Addition: Add chopped pecans or almonds for a crunchy texture.
- Cinnamon Spice: Add 1/2 tsp cinnamon for a warm, spiced flavor.
- Gluten-Free Option: Substitute with a gluten-free flour blend.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.
FAQs
Can I use canned peaches instead of fresh?
Yes, just drain them well and chop them finely.
How do I make the frosting thicker?
Add more powdered sugar until you reach your desired consistency.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute.
How can I make these cupcakes dairy-free?
Use dairy-free butter and cream cheese alternatives.
Can I add peach puree to the batter?
Yes, but reduce the sour cream slightly to balance the moisture.
Do these cupcakes need to be refrigerated?
Yes, because of the cream cheese frosting.
Can I make these cupcakes ahead of time?
Yes, bake them a day in advance and frost before serving.
How do I get a stronger honey flavor?
Use a bold-flavored honey like wildflower or buckwheat.
What’s the best way to frost these cupcakes?
A piping bag makes them look professional, but a spatula works too.
Can I make mini cupcakes?
Yes, adjust the baking time to 10-12 minutes.
Conclusion
These Honey Peach Cream Cheese Cupcakes are a deliciously sweet and fruity treat, perfect for any occasion. The combination of honey, peaches, and creamy frosting makes them irresistible. Give them a try for a dessert that’s sure to impress!
Honey Peach Cream Cheese Cupcakes Recipe
Honey Peach Cream Cheese Cupcakes are a delightful mix of fruity sweetness and creamy indulgence. These moist honey-infused cupcakes, loaded with fresh peaches and topped with a luscious cream cheese frosting, are perfect for any occasion. With simple ingredients and easy steps, they’re a must-try dessert
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup finely chopped fresh peaches (or canned, drained and chopped)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- 1/4 tsp salt
- Fresh peach slices for garnish (optional)
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the Cupcake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, honey, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in dry ingredients, alternating with sour cream, until combined.
- Gently fold in chopped peaches.
Bake the Cupcakes:
- Spoon batter evenly into cupcake liners, filling about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
Make the Cream Cheese Frosting:
- Beat softened cream cheese and butter together until smooth.
- Gradually add powdered sugar, vanilla extract, honey, and salt, mixing until light and fluffy.
Frost and Serve:
- Pipe or spread frosting onto cooled cupcakes. Garnish with fresh peach slices, if desired.
Notes
- Nutty Addition: Add chopped pecans or almonds for extra crunch.
- Cinnamon Spice: Add 1/2 tsp cinnamon for a warm, spiced flavor.
- Gluten-Free Option: Substitute with a gluten-free flour blend.
