Description
These Rhubarb Honey Peach Cream Cheese Cupcakes are the perfect balance of tart, sweet, and creamy. Fresh rhubarb adds brightness, peaches bring juicy sweetness, honey infuses floral depth, and cream cheese frosting ties it all together with velvety richness. A delightful treat for summer parties, tea time, or special occasions.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour – for structure
- 1 tsp baking powder – helps cupcakes rise
- ½ tsp baking soda – lightens the crumb
- ¼ tsp salt – enhances flavor
- ½ cup unsalted butter, softened – adds richness
- ½ cup sugar – balances tartness
- 2 tbsp honey – floral sweetness & moisture
- 2 large eggs – for structure and moisture
- 1 tsp vanilla extract – flavor depth
- ½ cup buttermilk – keeps cupcakes tender
- ½ cup rhubarb, finely chopped – tart brightness
- ½ cup peaches, diced – juicy sweetness
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – creamy tang
- ½ cup unsalted butter – smooth base
- 2 tbsp honey – natural sweetness
- 2–3 cups powdered sugar – structure & sweetness
- 1 tsp vanilla extract – flavor boost
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter & sugar: Beat butter, sugar, and honey until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine batter: Alternate adding dry mixture and buttermilk, mixing gently. Fold in rhubarb and peaches.
- Bake: Divide batter into liners and bake 20–25 mins until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Add honey and vanilla, then gradually add powdered sugar until fluffy.
- Frost cupcakes: Spread or pipe frosting onto cooled cupcakes. Garnish with peach slices or rhubarb if desired.
Notes
- Use ripe but firm peaches to prevent excess moisture.
- Only use rhubarb stalks (leaves are toxic).
- For a lighter frosting, reduce powdered sugar and increase honey.
- Store cupcakes in the refrigerator for up to 3 days.
- Best enjoyed at room temperature for full flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55g