Description
Delight in these Rhubarb Honey Peach Cream Cheese Cupcakes, a moist and tender treat featuring fresh rhubarb and sweet peaches folded into a fluffy cupcake base. Enhanced with a honey-infused cream cheese frosting, these cupcakes balance tart and sweet flavors perfectly, making them an irresistible dessert for any occasion.
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 and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking the cupcakes.
- Combine 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 seasoning.
- Cream Butter, Sugar, and Honey: In a large bowl, beat the softened butter, granulated sugar, and honey together until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Mix in Sour Cream or Yogurt: Stir in the sour cream or plain Greek yogurt until the batter is smooth and well combined, adding moisture and tenderness.
- Incorporate Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients, mixing cautiously just until combined to maintain a tender crumb.
- Fold in Fruits: Gently fold the diced rhubarb and peaches into the batter, distributing the fruit without overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely before frosting.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth. Add the honey and vanilla extract, then gradually incorporate powdered sugar until the frosting is fluffy and reaches your desired consistency.
- Frost and Serve: Frost the cooled cupcakes generously with the honey cream cheese frosting and garnish with a peach slice or rhubarb ribbon if desired before serving.
Notes
- To ensure cupcakes bake evenly, do not overfill the liners; filling about 3/4 full is ideal.
- If using canned peaches, drain well to avoid excess moisture in the batter.
- For a tangier flavor, substitute the sour cream with plain Greek yogurt.
- Adjust powdered sugar in the frosting to achieve your preferred sweetness and texture.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
