Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, ripe peaches and quality cream cheese make all the difference. Growing up, my mum always insisted on picking the best fruit from the market, and I’ve carried that tradition with me. When peaches are in season, their natural sweetness and juiciness really shine through, setting these cupcakes apart from any ordinary treat.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh peaches, peeled and diced (about 2 medium peaches)
- For the frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons honey (optional, for extra sweetness)
If peaches aren’t quite at their peak, you can substitute with nectarines or even a mild peach jam folded into the batter. For a dairy-free option, try coconut yogurt instead of sour cream, and use vegan cream cheese for the frosting.
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. Set aside.
- In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes. This aeration step is crucial for a tender crumb.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined—overmixing can make cupcakes dense.
- Fold in the diced peaches carefully, distributing them evenly without breaking them up too much.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them—peaches add moisture, so timing matters.
- Allow cupcakes to cool completely on a wire rack before frosting to prevent melting the cream cheese frosting.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and honey, beating until fluffy and spreadable.
- Frost the cooled cupcakes generously using a spatula or piping bag, and garnish with thin peach slices or a drizzle of honey if you like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
