Description
These Rhubarb Honey Peach Cream Cheese Cupcakes combine tangy rhubarb and sweet peaches into a moist, tender cupcake topped with a luscious honey cream cheese frosting. Perfect for spring and summer gatherings, these cupcakes offer a delightful balance of fruity flavors and creamy sweetness.
Ingredients
Scale
Cupcakes
- 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: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sweeteners: In a large bowl, use a mixer to cream the softened unsalted butter, granulated sugar, and honey until the mixture is light and fluffy, which creates a good texture for the cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and then stir in the vanilla extract for flavor.
- Incorporate Sour Cream or Yogurt: Mix in sour cream or plain Greek yogurt until the batter is smooth, adding moisture and tang.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined to avoid overworking the batter.
- Fold in Fruits: Gently fold in the diced fresh rhubarb and peaches to distribute the fruit without breaking them down.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow space for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth. Add honey and vanilla extract, then gradually beat in powdered sugar until the frosting is fluffy and spreadable.
- Frost and Garnish: Once cupcakes are completely cooled, frost each cupcake with the honey cream cheese frosting. Garnish with a peach slice or rhubarb ribbon if desired, and serve.
Notes
- Use fresh fruit for best flavor, but canned peaches can be substituted if drained well.
- For a tangier cupcake, use Greek yogurt instead of sour cream.
- Adjust the amount of powdered sugar in the frosting to reach desired sweetness and consistency.
- Ensure cupcakes are completely cooled before frosting to prevent frosting from melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
