Description
Honey Peach Cream Cheese Cupcakes are a delightful summer treat featuring moist cupcakes with fresh diced peaches, topped with a creamy honey-lemon cream cheese frosting. These cupcakes offer a perfect balance of sweetness and fruity freshness, ideal for warm-weather gatherings and celebrations.
Ingredients
Scale
Cupcake Ingredients
- 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
Frosting Ingredients
- 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: Set your oven to 350°F (175°C) and prepare your muffin tin by lining it with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract for flavor.
- Incorporate sour cream: Gently fold sour cream into the mixture until fully combined, which adds moisture and tenderness to the cupcakes.
- Combine batter with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined; do not overmix to keep cupcakes light.
- Add peaches: Fold in the fresh diced peaches carefully, reserving a few pieces for decoration later.
- Fill cupcake liners: Portion the batter into the liners, filling each about two-thirds full for proper rising.
- Bake the cupcakes: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: Beat the softened cream cheese in a medium bowl until smooth and creamy (2-3 minutes).
- Add honey and lemon: Mix honey and lemon juice into the cream cheese until well combined for a sweet and tangy flavor.
- Incorporate powdered sugar: Gradually add powdered sugar, mixing on low until fully incorporated, then beat until fluffy and smooth.
- Frost the cupcakes: Using a piping bag or knife, apply the cream cheese frosting evenly over the cooled cupcakes.
- Garnish and chill: Decorate with reserved peach slices and a drizzle of honey if desired. For a firmer frosting, chill the frosted cupcakes in the refrigerator for about 30 minutes.
- Serve and enjoy: Present these delightful cupcakes at your next gathering and enjoy the perfect summer treat!
Notes
- Ensure butter and cream cheese are softened for easier mixing and smoother texture.
- Do not overmix the batter once the dry ingredients are added to avoid tough cupcakes.
- Fresh peaches add the best flavor and texture, but frozen peaches can be used if thoroughly thawed and drained.
- Chilling the frosting helps it hold its shape better, especially in warm environments.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Use room temperature eggs to ensure better incorporation into the batter.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
