Description
Delight in these luscious Rhubarb Honey Peach Cream Cheese Cupcakes, a perfect balance of tart rhubarb, sweet peaches, and smooth honey-infused batter topped with rich cream cheese frosting. Ideal for summer gatherings or an elegant dessert, these cupcakes combine fresh fruit flavors with creamy sweetness for a truly irresistible treat.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/3 cup milk
- 1/2 cup finely chopped rhubarb
- 1/2 cup finely diced fresh or canned peaches (drained if canned)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Optional Toppings
- Thin slices of peach
- Rhubarb ribbons
- A drizzle of honey
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sweeteners: In a large mixing bowl, beat the softened butter, granulated sugar, and honey until the mixture becomes light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition for smooth batter texture. Mix in vanilla extract, sour cream, and milk until the mixture is smooth and homogenous.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter which can cause toughness.
- Fold in Fruit: Gently fold in the finely chopped rhubarb and diced peaches to evenly distribute the fruit without deflating the batter.
- Fill and Bake: Divide the batter evenly into the cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove cupcakes from oven and allow them to cool fully in the pan before frosting to prevent frosting melt.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth. Add honey and vanilla extract, then gradually beat in the powdered sugar until the frosting is fluffy and spreadable.
- Frost and Garnish: Spread the cream cheese frosting on the cooled cupcakes and garnish with optional peach slices, rhubarb ribbons, or a light honey drizzle for extra appeal.
Notes
- For a more pronounced rhubarb taste, briefly sauté the rhubarb with a teaspoon of sugar before folding it into the batter.
- These cupcakes can be made a day in advance and stored in an airtight container in the refrigerator to maintain freshness.
- Ensure all ingredients are at room temperature to achieve the best texture.
- If using canned peaches, drain them thoroughly to avoid excess moisture in the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
