Sweet Honey Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1/4 teaspoon salt
02 -
1/2 cup sour cream
03 -
2 large eggs
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
1/2 cup honey
07 -
1 1/2 cups all-purpose flour
08 -
1 teaspoon vanilla extract
09 -
1/2 cup sugar
10 -
1/2 cup finely chopped fresh peaches (or drained, chopped canned peaches)
11 -
1/2 cup unsalted butter, softened
→ Cream Cheese Frosting
12 -
8 oz cream cheese, softened
13 -
1 tablespoon honey
14 -
1 teaspoon vanilla extract
15 -
2 cups powdered sugar
16 -
1/4 teaspoon salt
17 -
1/4 cup unsalted butter, softened
→ Garnish
18 -
Optional fresh peach slices
# Instructions:
01 -
Heat your oven to 350°F (175°C). Put cupcake liners into a 12-cup muffin tin.
02 -
Grab a medium-sized bowl and mix the flour, baking soda, baking powder, and salt together. Put it aside.
03 -
In a big bowl, whip butter, sugar, and honey together until fluffy. Beat in eggs one at a time, then stir in vanilla. Slowly add the dry ingredients, alternating with sour cream, until everything's combined. Finally, mix in your peaches.
04 -
Scoop the batter evenly into the liners, about 2/3 full each. Put it in the oven for 18 to 22 minutes, or until a toothpick comes out clean after poking the middle. Let them cool completely in the tin, then move them onto a rack.
05 -
In another bowl, beat cream cheese and butter until smooth. Add powdered sugar little by little, then mix in honey, vanilla, and a pinch of salt until it's fluffy.
06 -
When cupcakes aren't warm anymore, spread frosting on top using a spatula or piping bag. Add peach slices if you’d like some extra flair.
# Notes:
01 -
Canned or fresh peaches work well here.
02 -
Make sure cupcakes are cool before frosting, or it'll melt!
03 -
If you’re using peach slices on top, add them close to serving time.