Description
Honey Peach Cream Cheese Cupcakes combine tender, moist cupcakes bursting with fresh peach flavor and a luscious honey-infused cream cheese frosting, making them a perfect refreshing treat for summer gatherings or anytime you crave a fruity, sweet delight.
Ingredients
Scale
Cupcakes
- 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 (plus additional slices for garnish)
Honey Peach Cream Cheese Frosting
- ½ cup cream cheese, softened
- ¼ cup honey
- 1 teaspoon lemon juice
- 1 cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, roughly 3-4 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract for flavor.
- Fold in Sour Cream: Gently fold the sour cream into the wet mixture until fully combined, which adds moisture and tenderness to the cupcakes.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing which can toughen the cupcakes.
- Add Peaches: Carefully fold in the diced fresh peaches, reserving a few pieces to garnish later for a beautiful presentation.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about two-thirds full to allow space for rising while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating the cupcakes are cooked through.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which prevents the frosting from melting upon application.
- Prepare Frosting: Beat the softened cream cheese in a medium bowl until smooth and creamy, approximately 2-3 minutes for perfect texture.
- Add Honey and Lemon: Mix in the honey and lemon juice thoroughly to balance sweetness and add a slight tang.
- Incorporate Powdered Sugar: Gradually add the powdered sugar on low speed, mixing until fully incorporated, then beat until the frosting is fluffy and smooth.
- Frost Cupcakes: Using a piping bag or a knife, decorate the cooled cupcakes generously with the honey peach cream cheese frosting.
- Garnish: Top the cupcakes with the reserved peach slices and an optional drizzle of honey for an elegant finishing touch.
- Chill (Optional): For a firmer frosting and enhanced flavor melding, refrigerate the frosted cupcakes for about 30 minutes before serving.
- Serve: Enjoy these delightful, summery cupcakes at your next gathering or whenever you’re seeking a sweet peachy treat!
Notes
- Be sure to fully cool the cupcakes before frosting to prevent melting the cream cheese frosting.
- Fresh peaches add a wonderful natural sweetness, but canned peaches can be used as a substitute if fresh are not available.
- Chilling the frosted cupcakes helps the frosting set nicely, making them easier to transport and serve.
- You can adjust the honey quantity in the frosting for a sweeter or milder flavor.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
