Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 ripe peaches, peeled and diced
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
For the cream cheese frosting and topping:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup honey
- Additional peach slices for garnish
- Honey drizzle for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually mix in the dry ingredients and sour cream, starting and ending with the dry mix.
- Gently fold in the diced peaches into the batter until evenly distributed.
- Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and mix in honey.
- Frost cooled cupcakes and decorate with fresh peach slices and a drizzle of honey.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to come to room temperature before serving for best flavor.
- Pair with iced tea or light coffee for an ideal treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg