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Rhubarb Honey Peach Cream Cheese Cupcakes

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These Rhubarb Honey Peach Cream Cheese Cupcakes combine the tanginess of rhubarb, the sweetness of ripe peaches, and a touch of honey, topped with a creamy honey cream cheese frosting. A delightful treat perfect for any occasion, these cupcakes are soft, fruity, and bursting with flavor.

  • Total Time: 42 minutes
  • Yield: 12 cupcakes

Ingredients

  • 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
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 ½ cups powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Cook the Fruit: 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 the mixture cool completely.
  3. Make the Cupcake Batter: 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. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract and the cooled rhubarb-peach mixture.
  5. Bake the Cupcakes: Divide the batter evenly 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.
  6. Make the Frosting: In a mixing bowl, 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.
  7. Frost the Cupcakes: Once the cupcakes are fully cooled, frost them with the honey cream cheese frosting. Garnish with a small slice of peach or finely diced rhubarb if desired.

Notes

  • You can use fresh or frozen rhubarb, but if using frozen, thaw and drain it before cooking.
  • These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • For an extra touch of sweetness, you can drizzle a little honey on top of the frosting before serving.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert, Cupcakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 28g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 40mg

Find it online: https://iamstarved.com/rhubarb-honey-peach-cream-cheese-cupcakes/