Honey Peach Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1/2 cup sugar
02 -
1/2 cup honey
03 -
1/4 teaspoon salt
04 -
1 1/2 cups all-purpose flour
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon baking powder
07 -
1/2 tall glass of sour cream (1/2 cup)
08 -
1/2 teaspoon baking soda
09 -
2 large eggs
10 -
1/2 cup soft, unsalted butter
11 -
1/2 cup finely chopped ripe peaches (drained if canned)
→ Cream Cheese Frosting
12 -
2 cups powdered sugar
13 -
8 oz softened cream cheese
14 -
1 tablespoon honey
15 -
1 teaspoon vanilla extract
16 -
1/4 teaspoon salt
17 -
1/4 cup soft butter
→ Garnish
18 -
Peach slices you like (optional)
# Instructions:
01 -
Turn on your oven and set it to 350°F (175°C). Layer your muffin tin with cupcake liners.
02 -
Grab a medium bowl. Combine salt, flour, baking soda, and baking powder by whisking them together. Leave the bowl aside.
03 -
In a larger bowl, blend the sugar, softened butter, and honey until they’re fluffy. Add the eggs one at a time, beating the mix after each one. Toss in the vanilla extract. Slowly add the dry mixture from earlier, switching between that and the sour cream. Fold in the peach bits gently.
04 -
Fill each cupcake liner about 2/3 full with the batter. Bake these for 18–22 minutes, or until you can poke a toothpick in the middle and it comes out without gooey bits. Let the cupcakes cool in the pan, then move them to a wire rack.
05 -
Mix the cream cheese and the unsalted butter until they're smooth. Add in powdered sugar a bit at a time, then stir in honey, vanilla, and salt until it's really light and fluffy.
06 -
When the cupcakes aren’t warm anymore, you can frost them. Use a spatula or a piping bag if you’ve got one. Peach slices on top are a nice touch if you’re feeling fancy.
# Notes:
01 -
Canned or fresh peaches work just fine for this.
02 -
Letting cupcakes cool entirely before frosting is necessary, or the frosting could melt.
03 -
If topping with fresh peaches, wait to add them right before eating.