Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh peaches, peeled and diced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (if needed for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the honey and mix until well combined.
- Beat in the eggs, one at a time, followed by sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced peaches gently into the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. If the frosting is too thick, add a tablespoon of milk to reach desired consistency.
- Once cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For added flavor, consider mixing in a pinch of cinnamon to the batter.
- These cupcakes can be stored in an airtight container for up to 3 days.
- You can substitute the peaches with other fruits such as apricots or nectarines for different flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg