Sweet Honey Peach (Print Version)
# Ingredients:
→ Cupcakes
01 -
1/2 cup finely chopped fresh peaches or drained canned peaches
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
1 teaspoon vanilla extract
05 -
1/2 cup honey
06 -
1/2 cup unsalted butter, softened
07 -
2 large eggs
08 -
1/2 teaspoon baking powder
09 -
1/2 cup sour cream
10 -
1/2 cup sugar
11 -
1 1/2 cups all-purpose flour
→ Cream Cheese Frosting
12 -
2 cups powdered sugar
13 -
1 tablespoon honey
14 -
1/4 teaspoon salt
15 -
8 oz cream cheese, softened
16 -
1/4 cup unsalted butter, softened
17 -
1 teaspoon vanilla extract
→ Garnish
18 -
Optional: Fresh peach slices
# Instructions:
01 -
Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
02 -
In a bowl, stir together baking soda, baking powder, salt, and flour. Keep it off to the side for later.
03 -
Start by beating butter, sugar, and honey in a big bowl until it looks creamy. Drop in the eggs one after the other, stirring between each. Mix in the vanilla. Slowly combine the dry mix, switching between it and the sour cream. Fold in the peaches at the end.
04 -
Spread the batter into the muffin cups, filling each about two-thirds full. Bake for about 18 to 22 minutes. A toothpick stuck in the middle should come out clean when they’re done. Let them cool all the way in the pan before moving them to a rack.
05 -
Whip the cream cheese with the butter until smooth. Mix in the powdered sugar a little at a time, followed by the vanilla, honey, and salt. Keep beating until fluffy.
06 -
Once the cupcakes are totally cool, spread or pipe the frosting on top. If you like, place fresh peach slices on them for decoration.
# Notes:
01 -
Canned or fresh peaches both work
02 -
Wait until cupcakes are fully cool before adding frosting—it might melt otherwise
03 -
If adding fresh peach slices, do it just before eating