Ingredients
Scale
- 1 ½ cups all-purpose flour (you can substitute with gluten-free flour blend if preferred)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt for a lighter option)
- 1 cup fresh peaches, peeled and finely diced (about 2 medium peaches)
- For the frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup honey (use a mild-flavored honey for best results)
- 1 teaspoon vanilla extract
- 1 ½ to 2 cups powdered sugar, sifted
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is the backbone of your cupcake, so ensure it’s well combined.
- In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 to 4 minutes. This step is crucial for that light texture—think of it as inviting air into the batter, much like the delicate folds Mum showed me when making her flaky scones.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Mix in half of the dry ingredients, followed by the sour cream, then the remaining dry ingredients. Fold gently until just combined—overmixing here can lead to dense cupcakes, and we want them tender and soft.
- Carefully fold in the diced peaches. I like to reserve a few tiny pieces to sprinkle on top before baking for a little extra charm.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Use a small spoon or ice cream scoop for even portions.
- Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean. If your kitchen smells anything like mine does at this point, you’re halfway to heaven.
- Remove cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting: beat together the softened cream cheese and butter until smooth and creamy. Add the honey and vanilla extract, mixing until fully incorporated.
- Gradually add powdered sugar, a half cup at a time, beating after each addition until you reach your desired consistency and sweetness. The frosting should be thick but spreadable.
- Once the cupcakes are completely cool, frost them generously with the honey cream cheese frosting. I often swirl the frosting with a small offset spatula to give it a rustic, inviting look—nothing too perfect, just like home baking should be.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
