Description
Soft and fluffy cupcakes filled with juicy peaches and topped with a creamy honey cream cheese frosting and a fresh peach topping.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh peaches, diced
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- For the topping:
- 1 ripe peach, sliced
- 2 tablespoons honey
- 1/4 cup crushed pistachios or graham crumbs
- Optional garnish:
- Fresh mint leaves
- Extra honey drizzle
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and sour cream, mixing gently.
- Fold in diced peaches.
- Divide batter into liners and bake 18–22 minutes.
- Cool completely on a rack.
- Beat cream cheese and butter until smooth.
- Add honey, vanilla, and powdered sugar; mix until creamy.
- Pipe frosting onto cooled cupcakes.
- Toss peach slices with honey and place on top.
- Sprinkle with pistachios or crumbs and garnish if desired.
Notes
- Do not overmix batter to keep cupcakes soft.
- Use ripe peaches for best flavor.
- Chill frosting slightly if too soft before piping.
- Store in refrigerator due to cream cheese frosting.
- Let cupcakes sit at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
