Description
These tender cupcakes feature a tangy rhubarb and sweet peach filling, balanced with a swirl of honey-sweetened cream cheese frosting — a delightful summer treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup diced fresh rhubarb
- 1/2 cup diced fresh or canned peaches (drained if canned)
- Honey Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1–1 1/2 cups powdered sugar (adjust for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, sugar, and honey until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Mix in sour cream or yogurt until smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Gently fold in diced rhubarb and peaches.
- Divide batter evenly among cupcake liners, filling about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- To make the frosting, beat cream cheese and butter together until smooth. Add honey, vanilla, and powdered sugar, and beat until fluffy.
- Frost cooled cupcakes and serve. Garnish with a peach slice or rhubarb ribbon if desired.
Notes
- Substitute nectarines or apricots for peaches if desired.
- To enhance the rhubarb flavor, stew it briefly with a touch of sugar before folding into batter.
- Keep refrigerated if not serving within 2 hours due to cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg