Honey Peach Cupcakes (Print)
Moist honey cupcakes loaded with peaches, topped with smooth frosting. Light and perfect for hot summer days.
# Ingredients:
→ Cupcake Base
01 -
½ teaspoon baking soda
02 -
½ teaspoon baking powder
03 -
½ cup softened unsalted butter
04 -
1½ cups plain flour
05 -
¼ teaspoon salt
06 -
½ cup sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
½ cup honey
10 -
½ cup sour cream
11 -
½ cup diced peaches (fresh or drained canned)
→ Cream Cheese Frosting
12 -
1 tablespoon honey
13 -
¼ cup softened unsalted butter
14 -
8 oz softened cream cheese
15 -
2 cups powdered sugar
16 -
¼ teaspoon salt
17 -
1 teaspoon vanilla extract
→ Topping
18 -
Optional: peach slices for decoration
# Steps:
01 -
Heat the oven to 350°F (175°C). Line up a 12-cup muffin tray with paper liners.
02 -
In a mixing bowl, stir together the flour, salt, soda, and baking powder.
03 -
Cream butter, sugar, and honey till light and fluffy. Beat in eggs one by one, mix in vanilla. Blend the dry mix and sour cream alternately while stirring. Gently fold in the peaches.
04 -
Scoop batter into the liners, filling them about 2/3 full. Bake for 18-22 mins till set. Let them cool afterward.
05 -
Whip cream cheese and butter until smooth. Add powdered sugar little by little, then honey, vanilla, and salt. Spread or pipe on cooled cupcakes. Pop on peach slices if you like!
# Notes:
01 -
Use fresh peaches for the best flavor, but canned peaches work if they're not in season.