Rhubarb Honey Peach Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 cup diced rhubarb
02 -
1 cup diced ripe peaches, peeled
03 -
1/4 cup honey
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
1 1/2 cups all-purpose flour
08 -
1 1/2 tsp baking powder
09 -
1/4 tsp salt
10 -
1/2 cup whole milk
11 -
1 tsp vanilla extract
→ Honey Cream Cheese Frosting
12 -
8 oz cream cheese, softened
13 -
1/4 cup unsalted butter, softened
14 -
1/4 cup honey
15 -
1 tsp vanilla extract
16 -
1 1/2 cups powdered sugar
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
02 -
In a small saucepan over medium heat, cook rhubarb, peaches, and honey for 5–7 minutes until soft and jammy. Set aside to cool.
03 -
In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
04 -
In a separate bowl, whisk together flour, baking powder, and salt.
05 -
Add the dry mixture to the butter mixture, alternating with milk. Stir in vanilla extract and cooled rhubarb-peach mixture.
06 -
Divide the batter evenly among the cupcake liners and bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
07 -
In a bowl, beat cream cheese and butter until smooth. Add honey and vanilla extract, then gradually add powdered sugar and beat until light and fluffy.
08 -
Once the cupcakes are completely cooled, frost them with the prepared honey cream cheese frosting. Garnish as desired.