Description
Delight in soft and fluffy cupcakes infused with honey and juicy peaches, topped with a creamy cream cheese frosting. Perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 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, diced
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- Cream together the softened butter and both sugars until light and fluffy, about 3-5 minutes.
- Add the eggs, sour cream, and vanilla extract, blending them thoroughly until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the diced peaches, ensuring they are evenly distributed.
- Distribute the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean. Let cool in the tin.
- Beat the softened cream cheese until smooth, then gradually add powdered sugar and heavy cream, whipping until light and fluffy.
- Frost the cooled cupcakes generously with cream cheese frosting and enjoy!
Notes
For a lighter option, substitute low-fat cream cheese or Greek yogurt. You can also use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg