Description
Honey Peach Cream Cheese Cupcakes are a delightful summer treat combining fluffy cupcakes with fresh peaches and a luscious honey cream cheese frosting. Perfect for warm-weather gatherings, these cupcakes balance sweet and tangy flavors with a moist crumb and smooth, creamy topping.
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
Honey 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 ensure it’s ready for baking the cupcakes evenly.
- Prepare the muffin tin: Line a standard muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together for about 3-4 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to incorporate air and ensure even mixing, then stir in the vanilla extract for flavor.
- Incorporate sour cream: Gently fold in the sour cream until fully combined to add moisture and richness to the batter.
- Add dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing and toughening the cupcakes.
- Fold in peaches: Carefully fold in the diced fresh peaches, reserving a few pieces for decoration, to infuse the batter with fruity flavor and texture.
- Fill cupcake liners: Spoon the batter into each cupcake liner until about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely to prevent the frosting from melting.
- Prepare cream cheese frosting: In a medium bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes for optimal texture.
- Add honey and lemon juice: Mix in the honey and lemon juice until well combined to balance sweetness and add a slight tang.
- Incorporate powdered sugar: Gradually add the powdered sugar, mixing on low speed until fully incorporated, then beat until the frosting is fluffy and smooth for easy spreading or piping.
- Frost cupcakes: Once the cupcakes are fully cooled, frost them using a piping bag or a knife for a decorative finish.
- Garnish: Top the frosted cupcakes with reserved fresh peach slices and an optional drizzle of honey for added visual appeal and flavor.
- Chill cupcakes (optional): For a firmer frosting, place the frosted cupcakes in the refrigerator for about 30 minutes before serving.
- Serve and enjoy: Present these delightful honey peach cream cheese cupcakes at your next gathering and enjoy their fresh, summery flavors!
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing and a smoother texture.
- Use fresh, ripe peaches for the best flavor; canned peaches may alter texture and sweetness.
- Do not overmix the batter to prevent dense cupcakes.
- Allow cupcakes to cool completely before frosting to avoid melting the cream cheese frosting.
- The frosting can be made ahead of time and refrigerated; bring to room temperature before applying.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
