Description
These Rhubarb Honey Peach Cream Cheese Cupcakes combine the tartness of fresh rhubarb with the sweetness of peaches, all wrapped in a moist, tender cupcake topped with a luscious honey cream cheese frosting. Perfect for spring or summer gatherings, these cupcakes offer a unique fruit-forward twist on a classic dessert.
Ingredients
Scale
Cupcake Batter
- 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 combine evenly.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and honey until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition. Then stir in the vanilla extract.
- Incorporate Sour Cream/Yogurt: Mix in the sour cream or plain Greek yogurt until the batter is smooth, contributing moisture and richness.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Fruits: Gently fold in the diced fresh rhubarb and peaches, distributing them evenly without breaking them down.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and cool completely on a wire rack before frosting.
- Make the Frosting: Beat together softened cream cheese and butter until smooth. Add honey, vanilla extract, and powdered sugar gradually, beating until the frosting is light and fluffy.
- Frost and Serve: Spread the honey cream cheese frosting over the cooled cupcakes. Optionally, garnish each cupcake with a peach slice or a rhubarb ribbon for an elegant finish.
Notes
- Use fresh rhubarb and peaches for the best texture, but canned peaches can be used if drained well.
- Adjust the amount of powdered sugar in the frosting to achieve your preferred consistency.
- Ensure cupcakes are completely cooled before frosting to avoid melting the cream cheese frosting.
- Garnish creatively with fruit slices or edible flowers for a festive presentation.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
