Description
Delight in these Rhubarb Honey Peach Cream Cheese Cupcakes, featuring tender cupcakes infused with fresh rhubarb and juicy peaches, sweetened naturally with honey, and topped with a luscious honey cream cheese frosting. Perfect for a spring or summer treat, these cupcakes balance tart fruit with creamy, sweet frosting for a deliciously unique dessert.
Ingredients
Scale
Cake Ingredients
- 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 Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure the cupcakes bake evenly and release easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the leavening agents and seasoning thoroughly.
- Cream Butter, Sugar, and Honey: In a large bowl, beat the softened unsalted butter, granulated sugar, and honey until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Incorporate Sour Cream or Yogurt: Mix in the sour cream or plain Greek yogurt until the batter is smooth and creamy, adding moisture and tenderness.
- 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 Fruit: Gently fold in the diced fresh rhubarb and peaches, distributing the fruit evenly without breaking it up too much.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling them about three-quarters full. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool completely in the pan or on a wire rack before frosting to prevent melting.
- Prepare Frosting: To make the honey cream cheese frosting, beat the softened cream cheese and butter until smooth. Add the honey, vanilla extract, and powdered sugar, beating until fluffy and smooth.
- Frost and Garnish: Spread or pipe the frosting onto the cooled cupcakes and garnish with a slice of peach or a ribbon of rhubarb if desired for an elegant finish.
Notes
- Use fresh rhubarb and peaches for the best flavor, but canned peaches can be used if drained well.
- Make sure the cream cheese and butter are fully softened before making the frosting to avoid lumps.
- You can adjust the powdered sugar in the frosting to reach your preferred consistency—less for a softer frosting, more for a stiffer one.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting, and allow them to come to room temperature before serving.
- For a dairy-free version, substitute sour cream and cream cheese with plant-based alternatives.
