Description
Sweet honey peach cream cheese cupcakes blend summer’s bounty with creamy indulgence. Bakers can delight in this delectable dessert that promises rich flavor and elegant presentation.
Ingredients
Scale
Cupcake Base:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (85 grams) honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) sour cream
Fruit Addition:
- 3/4 cup (120 grams) fresh peaches, finely diced
Instructions
- Prepare the oven at 350°F (175°C) and arrange cupcake liners in the tin.
- Combine flour, leavening agents, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
- Cream together butter, sugar, and honey until the mixture becomes pale and airy, creating a smooth base.
- Incorporate eggs individually, then blend in vanilla extract and sour cream until fully integrated.
- Gently fold dry ingredients into the wet mixture, being careful not to overmix.
- Delicately incorporate fresh diced peaches into the batter, distributing them evenly.
- Fill cupcake liners approximately 2/3 full with the prepared batter.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean with minimal crumbs.
- Allow cupcakes to cool completely on a wire rack before frosting.
- Whip cream cheese and butter until smooth and creamy, creating a light base for the frosting.
- Gradually add powdered sugar and vanilla, mixing until the frosting reaches a silky consistency.
- Optional: Fold in peach puree for an extra burst of fruity flavor.
- Generously frost each cooled cupcake using a piping bag or offset spatula.
- Garnish with fresh peach slices for an elegant and appetizing finish.
Notes
- Adjust honey quantity based on sweetness preference, allowing more control over flavor intensity.
- Ensure peaches are ripe and diced finely to distribute evenly throughout cupcake batter.
- Use room temperature ingredients like eggs and butter to create smoother, more consistent mixture.
- Substitute sour cream with Greek yogurt for lighter, tangier cupcake texture if desired.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg