Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup honey
- 1 cup diced fresh peaches (or canned, drained)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon honey, for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. This step is reminiscent of the afternoons with Nonna Rosa, where I learned that patience is key.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Mix in the sour cream and honey until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter should be smooth and slightly thick.
- Gently fold in the diced peaches, ensuring they’re evenly distributed throughout the batter.
- Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting by beating the cream cheese and powdered sugar together until smooth and creamy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and drizzle a touch of honey on top for an added layer of sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International