Description
So last summer I had this ridiculous amount of peaches from my neighbor’s tree (seriously, they were practically throwing them at me), and I was getting tired of cobbler and pie. I started messing around with cupcake ideas and landed on these little beauties. They’re super moist cupcakes infused with honey and real peaches, topped with this ridiculous cream cheese frosting that’s swirled with peach preserves. They’re basically summer in cupcake form, and people literally fight over them at potlucks. I’ve seen grown adults hide these in napkins to take home. Not even kidding.
Ingredients
Scale
For the Cupcakes:
- 1¾ cups all-purpose flour (the regular stuff, nothing fancy)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (leave it out for like an hour before baking)
- ¾ cup sugar
- ¼ cup honey (the good stuff if you’ve got it, but whatever’s in your cabinet works)
- 2 large eggs, room temperature (seriously, cold eggs mess everything up)
- 1 teaspoon vanilla extract (real, not that fake stuff)
- ½ cup sour cream or Greek yogurt (either works, I’ve tried both)
- 1½ cups fresh peaches, peeled and diced small (about 2–3 peaches)
- Optional but awesome: ¼ teaspoon cinnamon and a pinch of nutmeg
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened (full-fat, because we’re not here to diet)
- ½ cup unsalted butter, softened
- 4 cups powdered sugar (yes, FOUR cups – trust me)
- 1–2 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of salt (sounds weird but makes the sweet taste better)
- ⅓ cup peach preserves or thick peach jam
- Optional: a few drops of orange or peach food coloring for a prettier color
For the Topping (Optional but makes them look professional):
- Extra peach preserves for drizzling
- Thin fresh peach slices
- Sprinkle of turbinado sugar (that chunky brown sugar)
- Tiny mint leaves if you’re feeling extra fancy