Ingredients
Scale
- 1 ½ cups all-purpose flour (can substitute with cake flour for a lighter texture)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar (or ½ cup honey for a deeper sweetness)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream (or Greek yogurt for a tangy twist)
- 1 cup fresh peaches, peeled and finely chopped (frozen can work, thawed and drained)
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons honey
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners. This was a trick Mama Lou always swore by to keep cupcakes from sticking and to ease cleanup.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this aside early helps the dry leavening agents activate properly later.
- In a large bowl, beat the softened butter and sugar (or honey) until light and fluffy. This usually takes about 3-4 minutes with a hand mixer or stand mixer. I remember doing this step with Ouma, taking turns to mix while sharing stories.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter should be smooth and creamy.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until incorporated. Overmixing can make the cupcakes tough, a lesson learned from many of Mama Lou’s early baking experiments.
- Gently fold in the chopped peaches, being careful not to break them down too much. The juicy fruit pockets are what make these cupcakes special.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This ensures a nice dome shape without spilling over.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. I like to peek at the 18-minute mark to avoid overbaking, remembering how Mama Lou always said, ‘A little underdone is better than dry.’
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the cream cheese frosting, beat together the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, honey, and vanilla extract, mixing well after each addition.
- Once the cupcakes are fully cooled, generously frost each one with the cream cheese mixture. For an extra touch, garnish with a thin peach slice or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
