Honey Peach Cakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1/2 cup sour cream
02 -
2 large eggs
03 -
1/2 cup sugar
04 -
1/2 teaspoon baking soda
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
07 -
1 1/2 cups plain flour
08 -
1/2 teaspoon baking powder
09 -
1/2 cup softened unsalted butter
10 -
1/2 cup finely diced fresh or drained canned peaches
11 -
1/2 cup honey
→ Cream Cheese Frosting
12 -
8 oz softened cream cheese
13 -
1 tablespoon honey
14 -
1 teaspoon vanilla extract
15 -
1/4 cup unsalted butter (softened)
16 -
2 cups powdered sugar
17 -
1/4 teaspoon salt
→ Garnish
18 -
Optional peach slices for decoration
# Instructions:
01 -
Turn on your oven and set it to 350°F (175°C). Place cupcake liners in a 12-slot muffin tray.
02 -
Combine the salt, baking soda, flour, and baking powder in a medium bowl. Stir them together and set aside.
03 -
In a big bowl, cream together the softened butter, sugar, and honey with a mixer until fluffy. Blend in the eggs one at a time, then stir in the vanilla. Slowly add the dry ingredients, alternating with the sour cream, until fully mixed. Gently mix in the chopped peaches.
04 -
Pour the batter equally into prepared liners, filling about two-thirds of each. Bake for 18-22 minutes, or until a toothpick poked into the middle comes out clean. Allow the cupcakes to cool completely in the baking tray before transferring them to a rack.
05 -
Whip the cream cheese and butter together until smooth and creamy. Add the powdered sugar a little at a time, then mix in honey, salt, and vanilla. Blend until the frosting is light and airy.
06 -
Spread or pipe the frosting over the completely cooled cupcakes. Add fresh peach slices on top for a nice pop of color if you want.
# Notes:
01 -
You can use either fresh or canned peaches in this dish.
02 -
Make sure the cupcakes are fully cool before frosting to avoid the topping melting.
03 -
Add fresh peach slices as garnish right before serving to keep them fresh and vibrant.