Description
Tender cupcakes studded with juicy peaches and tart rhubarb, sweetened with honey and crowned with a silky cream cheese frosting. A bright, summery bake that balances sweet and tangy in every bite.
Ingredients
- All-Purpose Flour: 1 1/2 cups, provides structure for a soft crumb
- Baking Powder: 1 1/2 teaspoons, helps the cupcakes rise
- Salt: 1/4 teaspoon, enhances overall flavor
- Unsalted Butter: 1/2 cup softened, adds richness and moisture
- Granulated Sugar: 3/4 cup, sweetens the batter evenly
- Honey: 3 tablespoons, adds floral sweetness and moisture
- Eggs: 2 large, bind the batter and add tenderness
- Vanilla Extract: 1 teaspoon, brings warm aroma
- Milk: 1/2 cup, creates a tender texture
- Fresh Rhubarb: 1 cup diced small, provides bright tart bites
- Fresh Peaches: 1 cup peeled and diced, adds juicy sweetness
- All-Purpose Flour (for fruit): 1 tablespoon, lightly coats fruit to prevent sinking
- Cream Cheese: 8 ounces softened, base for the frosting
- Powdered Sugar: 2 cups, sweetens and thickens frosting
- Heavy Cream: 2 to 3 tablespoons, loosens frosting to a fluffy consistency
- Peach Slices or Rhubarb Slivers (optional garnish): a few pieces, for a pretty finish
Instructions
- Preheat: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl whisk together flour, baking powder, and salt until evenly combined.
- Cream Wet Base: In a large bowl beat softened butter, granulated sugar, and honey until pale and fluffy, about 2 to 3 minutes. Beat in eggs one at a time, then mix in vanilla.
- Combine Batter: Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix just until smooth without overbeating.
- Prepare Fruit: Toss diced rhubarb and peaches with 1 tablespoon flour to lightly coat. Gently fold the fruit into the batter with a spatula.
- Fill Tins: Divide batter evenly among liners, filling each about two-thirds full for proper rise.
- Bake: Bake 18 to 20 minutes on the middle rack until a toothpick inserted comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Make Frosting: Beat softened cream cheese with powdered sugar until smooth. Add heavy cream 1 tablespoon at a time and whip until light and fluffy.
- Frost and Garnish: Pipe or spread frosting on fully cooled cupcakes. Top with a thin peach slice or rhubarb sliver if desired.
- Serve: Enjoy immediately or refrigerate frosted cupcakes until ready to serve.
Notes
- Note: For the best texture, ensure butter, eggs, and cream cheese are at room temperature.
- Stabilize Fruit: A light flour toss helps prevent fruit from sinking to the bottom.
- Chill Frosting: If frosting feels soft, chill it for 10 minutes before piping.
- Storage: Refrigerate frosted cupcakes up to 4 days. Freeze unfrosted cupcakes up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg