Yields: 12 cupcakes | Prep Time: 20 min | Bake Time: 18–22 min
📝 Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1/2 cup honey
1/4 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup diced fresh or canned peaches (drained well if canned)
For the honey cream cheese frosting:
8 oz (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
3 tbsp honey (adjust to taste)
1/2 tsp vanilla extract
2–2.5 cups powdered sugar (adjust consistency)
👩🍳 Instructions:
Prep:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix dry ingredients:
In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter & sweeteners:
In a large bowl, beat butter, honey, and sugar until fluffy. Add eggs one at a time, then vanilla.
Combine:
Mix in sour cream. Gradually add dry ingredients until just combined.
Fold in diced peaches gently.
Bake:
Divide batter evenly into liners. Bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
Frosting:
Beat cream cheese and butter until smooth. Add honey, vanilla, and powdered sugar; beat until creamy.
Pipe or spread onto cooled cupcakes.
Optional garnish:
Top with a peach slice, honey drizzle, or mint leaf.
Tip: Want to turn these into a cake instead of cupcakes? I can help with baking times and pan sizes!