Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream
– 1 cup fresh peaches, diced
– For the frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– ½ teaspoon vanilla extract
– Optional: additional peach slices for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each, then mix in vanilla extract.
- Mix in sour cream until well combined, then gently fold in diced peaches.
- Gradually add dry ingredients to wet, mixing on low until just combined.
- Fill cupcake liners about 2/3 full with batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
- Spread or pipe frosting onto cooled cupcakes. Decorate with peach slices if desired.
Notes
- Use fresh peaches for the best flavor, or canned peaches drained thoroughly.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Frost cupcakes just before serving to maintain freshness.
- Decorate with chopped nuts or a drizzle of honey for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
