Description
Delight in these Rhubarb Honey Peach Cream Cheese Cupcakes, a perfect balance of tart rhubarb and sweet peaches baked into moist cupcakes with a luscious honey-infused cream cheese frosting. Ideal for spring and summer gatherings, these cupcakes offer a fresh twist on classic flavors with a creamy, lightly sweetened topping.
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 the oven to 350°F (175°C) and line a muffin tin with cupcake 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 seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and honey until the mixture is light and fluffy, which helps to incorporate air for a tender cupcake.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then stir in the vanilla extract for flavor.
- Incorporate Sour Cream/Yogurt: Mix in the sour cream or Greek yogurt until the batter is smooth; this adds moisture and a slight tang.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cupcakes.
- Fold in Fruits: Gently fold in the diced rhubarb and peaches to evenly distribute the fruit without breaking it down.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
- Make Frosting: Beat together cream cheese and butter until smooth. Add honey and vanilla extract, then gradually beat in powdered sugar until the frosting is fluffy and spreadable.
- Frost and Garnish: Frost the cooled cupcakes with the honey cream cheese frosting. Optionally, garnish with a peach slice or a rhubarb ribbon for an elegant touch.
Notes
- For best flavor, use fresh rhubarb and peaches when in season, but canned peaches can be used if drained well.
- The sour cream adds moisture and tang; Greek yogurt is a great substitute for a healthier option.
- Adjust powdered sugar in the frosting to achieve your preferred consistency—less for a softer frosting, more for stiffer peaks.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and taste.
