Ingredients
Scale
- 1 1/2 cups all-purpose flour, sifted
- 1 cup granulated sugar, fine
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 2 eggs, room temperature
- 8 ounces cream cheese, softened
- 1/3 cup honey, raw if possible
- 1 cup fresh peaches, finely chopped
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy.
- Add in eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until combined.
- Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed.
- Fold in finely chopped fresh peaches gently.
- Spoon the batter evenly into each cupcake liner, filling them about two-thirds full.
- Bake in your preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for five minutes before transferring them onto wire racks to cool completely.
- Whip up some cream cheese frosting by combining softened cream cheese with honey until smooth.
- Top each cooled cupcake generously with cream cheese frosting.
- Garnish with additional peach slices or toasted nuts if desired.
Notes
Store cupcakes in an airtight container.
Reheat briefly in a microwave.
Serve with fresh peach slices.
Use room temperature cream cheese.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg