Sweet Honey Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1/2 cup sour cream
02 -
2 large eggs
03 -
1/2 teaspoon baking powder
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon salt
06 -
1/2 cup finely chopped fresh peaches (or canned, well-drained)
07 -
1 1/2 cups all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/2 cup honey
10 -
1/2 cup sugar
11 -
1/2 cup unsalted butter, softened
→ Cream Cheese Frosting
12 -
1 teaspoon vanilla extract
13 -
1 tablespoon honey
14 -
8 oz cream cheese, softened
15 -
2 cups powdered sugar
16 -
1/4 cup unsalted butter, softened
17 -
1/4 teaspoon salt
→ Garnish
18 -
Fresh peach slices, optional
# Instructions:
01 -
Set your oven to 350°F (175°C). Get a muffin tin lined with 12-spot cupcake liners.
02 -
Combine baking powder, salt, flour, and baking soda in a bowl with a whisk. Leave the bowl aside for now.
03 -
Get a big bowl and use an electric mixer to whip up the butter, sugar, and honey until soft and fluffy. Toss in eggs, one after the other, making sure they’re mixed in well. Add vanilla, then alternate mixing in the flour mix and sour cream. Gently stir in the chopped peaches.
04 -
Scoop the batter into the liners, filling each about two-thirds full. Bake for 18–22 minutes. Check by poking the center with a toothpick—it should come out clean. Let them cool completely in the tin first, then move them to a rack.
05 -
Beat the butter and cream cheese together until they’re smooth. Slowly add powdered sugar, honey, vanilla, and a pinch of salt, and keep mixing until it looks light and fluffy.
06 -
After the cupcakes are totally cooled down, spread or pipe the cream cheese frosting on top. If you want, pop some peach slices on as a garnish just before serving.
# Notes:
01 -
You can use canned peaches—just drain them well. Fresh works too!
02 -
Make sure cupcakes are completely cool before frosting or it might melt.
03 -
Wait to add fresh peach slices until you’re about to serve.