Description
Delight in these Rhubarb Honey Peach Cream Cheese Cupcakes, perfect for a spring or summer treat. Moist cupcakes feature a tender crumb studded with fresh rhubarb and sweet peaches, combined with honey for natural sweetness. Topped with a luscious honey cream cheese frosting, these cupcakes offer a harmonious blend of fruity and creamy flavors that will impress at any gathering.
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 and prepare: 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, ensuring they are well combined for even leavening.
- Cream butter and sweeteners: In a large bowl, cream together the softened butter, granulated sugar, and honey until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Incorporate sour cream or yogurt: Mix in the sour cream or Greek yogurt until the batter is smooth and creamy, adding moisture and slight tanginess.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which can toughen the cupcakes.
- Fold in fruits: Gently fold in the diced rhubarb and peaches to distribute the fruit evenly throughout the batter without breaking them down.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Prepare frosting: Beat the softened cream cheese and butter together until smooth. Add honey, vanilla extract, and powdered sugar gradually, beating until the frosting is fluffy and spreadable.
- Frost cupcakes: Once the cupcakes are fully cooled, frost them generously with the honey cream cheese frosting and optionally garnish with a peach slice or a rhubarb ribbon for decoration.
Notes
- For best results, use fresh rhubarb and peaches when in season, but canned peaches (drained) work well too.
- If you prefer a less sweet frosting, adjust the powdered sugar to taste.
- Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute sour cream with plain Greek yogurt for a healthier option without compromising moisture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
