Rhubarb Honey Peach Cream Cheese Cupcakes

These Rhubarb Honey Peach Cream Cheese Cupcakes are a delightful and fruity treat that combines the tartness of rhubarb, the sweetness of peaches, and a touch of honey for a perfect balance of flavors. Topped with a creamy honey cream cheese frosting, these cupcakes are soft, moist, and bursting with flavor in every bite. Perfect for any occasion, these cupcakes are sure to impress with their unique and delicious combination of ingredients!

Why You’ll Love This Recipe

These cupcakes are a sweet and tangy treat that is unlike any other. The combination of fresh rhubarb and ripe peaches creates a beautiful contrast of flavors, while the honey adds natural sweetness that perfectly complements the tartness of the fruit. The cream cheese frosting is rich and smooth with a hint of honey, adding the perfect finishing touch to the cupcakes. Whether you’re baking for a special occasion or simply want to enjoy a homemade dessert, these cupcakes will surely become a favorite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 cup diced rhubarb

• 1 cup diced ripe peaches (peeled)

• ¼ cup honey

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup whole milk

• 1 tsp vanilla extract

For the Honey Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• ¼ cup honey

• 1 tsp vanilla extract

• 1 ½ cups powdered sugar

Directions

Prepare the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a small saucepan over medium heat, combine the rhubarb, peaches, and honey. Cook for about 5-7 minutes, until the fruit softens and becomes jammy. Let it cool.

3. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract and the cooled rhubarb-peach mixture.

6. Divide the batter among the cupcake liners. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

Make the Honey Cream Cheese Frosting:

7. For the frosting, beat the cream cheese and butter until smooth. Add the honey and vanilla extract, then gradually add powdered sugar until the frosting is light and fluffy.

8. Frost the cupcakes once they are fully cooled. Garnish with a small slice of peach or finely diced rhubarb if desired.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 20 minutes

• Cooking Time: 22 minutes

• Total Time: 42 minutes

Variations

• Add nuts: For extra texture, you can add chopped walnuts, pecans, or almonds to the batter.

• Use different fruits: You can swap the rhubarb and peaches for other fruits like strawberries, blueberries, or raspberries for a different flavor profile.

• Make it gluten-free: Use a gluten-free flour blend to make these cupcakes gluten-free.

• Spiced version: Add cinnamon or nutmeg to the batter for a warm, spiced flavor that complements the fruit.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them longer, refrigerate them for up to 1 week.

• Freezing: These cupcakes freeze well. Wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.

• Reheating: If you prefer your cupcakes warm, you can microwave them for 10-15 seconds or warm them in the oven at 300°F for about 5-7 minutes.

FAQs

Can I use frozen rhubarb or peaches?

Yes, frozen rhubarb and peaches will work well in this recipe. Just be sure to thaw them and drain any excess moisture before cooking them with honey.

Can I make the cupcakes without the frosting?

Yes, these cupcakes are delicious on their own without frosting. You can enjoy them as a simple fruit-based dessert or snack.

How can I make the cupcakes more moist?

Make sure not to overmix the batter and to measure the flour correctly (spoon and level it) to avoid dense cupcakes. Also, be sure to not overbake the cupcakes; check with a toothpick to ensure they are just done.

Can I add more honey to the frosting?

If you like a sweeter frosting, you can add a little more honey to the cream cheese frosting. Just be careful not to make it too runny.

Can I use a different type of frosting?

Yes! If you prefer a different flavor, you can substitute the cream cheese frosting with a buttercream or whipped cream frosting.

Are these cupcakes suitable for a vegan diet?

To make these cupcakes vegan, substitute the eggs with a flax egg or egg replacer, use dairy-free butter and cream cheese, and make sure the honey is replaced with maple syrup or agave nectar.

How can I make these cupcakes less sweet?

If you want a less sweet version, reduce the amount of honey in both the batter and frosting, or use a sugar substitute.

Can I make mini cupcakes instead of regular-sized ones?

Yes, you can make mini cupcakes. Reduce the baking time to about 12-15 minutes, checking with a toothpick for doneness.

Can I freeze the frosting?

Yes, you can freeze the frosting for up to a month. Store it in an airtight container or freezer bag, and when ready to use, thaw it in the fridge and rewhip before frosting the cupcakes.

Conclusion

These Rhubarb Honey Peach Cream Cheese Cupcakes are the perfect balance of tart and sweet, with the creaminess of honey cream cheese frosting to top it off. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are sure to impress with their unique flavor combination and soft texture. Try them today for a fruity, indulgent dessert that everyone will love!

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