Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup honey
- 2 ripe peaches, peeled and diced
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, sour cream, honey, and diced peaches until combined.
- Gradually add dry ingredients into the wet mixture, mixing gently until just combined. Do not overmix.
- Divide batter evenly among cupcake liners, filling about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Frost cooled cupcakes generously with cream cheese frosting and garnish as desired.
Notes
- Use ripe peaches for the best flavor and moisture.
- Can substitute canned peaches, drained and chopped, for fresh peaches.
- Frosted cupcakes can be stored in the refrigerator for up to 3 days.
- For longer storage, freeze unfrosted cupcakes for up to a month and add frosting later.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg