Description
These cupcakes are bursting with the flavors of rhubarb, peaches, and honey, topped with a smooth cream cheese frosting. A perfect blend of fruity tartness and creamy richness in every bite.
Ingredients
- 1 cup diced rhubarb
- 1 cup diced ripe peaches, peeled
- ¼ cup honey
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- 1 tsp vanilla extract
- For the honey cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup honey
- 1 tsp vanilla extract
- 1½ cups powdered sugar
Instructions
- Prep the fruit topping: In a small saucepan, cook the rhubarb, peaches, and ¼ cup honey over medium heat for 5–7 minutes until soft and jammy. Let cool.
- Make the batter: Preheat oven to 350°F (175°C). Line 12 muffin cups with liners. In a large bowl, cream butter and granulated sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- Combine: Whisk flour, baking powder, and salt in another bowl. Alternately add dry mix and milk to the creamed mixture, beginning and ending with dry. Mix until just combined.
- Fill cups: Scoop batter into liners about ⅔ full. Drop a small spoonful of the cooled rhubarb-peach mixture into the center of each cupcake, then top with remaining batter.
- Bake: 18–22 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
- Frost: Beat cream cheese, butter, honey, and vanilla until smooth. Gradually add powdered sugar until fluffy. Pipe or spread frosting onto cooled cupcakes. Swirl a little extra peach on top for garnish, if desired.
Notes
- Ensure that the fruit mixture is not too heavy to prevent cupcakes from sinking.
- Refrigerate the frosting briefly if you want to pipe it.
- For a citrus twist, add 1 tsp lemon zest to the batter or frosting.
- Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
