On warm summer days, there's something truly special about the combination of fresh fruit and rich, creamy flavors. Honey peach cream cheese cupcakes have been a family favorite for as long as I can remember. Growing up in the Midwest, the lush, juicy peaches were a hallmark of our summer harvests, and we found joy in incorporating them into as many dishes as possible. These delightful cupcakes encapsulate the essence of those sweet summer evenings on the porch, sharing good food and even better company.

These honey peach cream cheese cupcakes are a perfect treat on their own, but they also pair wonderfully with a side of homemade vanilla ice cream or a refreshing glass of iced tea. If you're hosting a summer gathering, consider serving them alongside a fresh fruit salad to complement the peachy sweetness. They also add a lovely, sweet touch to a rustic brunch spread with dishes like quiche or a light garden salad.

Servings: 12 cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup honey
1 cup finely diced fresh peaches
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon peach extract (optional)

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and honey.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.

Gently fold in the diced peaches.

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. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and peach extract (if using), and beat until well combined and fluffy.

Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting on top of each cupcake. Garnish with a fresh peach slice if desired.

For a brighter flavor, try adding a bit of lemon zest to the batter. If fresh peaches are out of season, canned peaches can be a good substitute, but be sure to drain them well. For a spicier twist, you can incorporate a touch of cinnamon or nutmeg into the batter. For a more indulgent option, drizzle the frosted cupcakes with a bit of extra honey before serving.

Copyright 2016 Cooktop Cove