🍑 Rhubarb Honey Peach Cream Cheese Cupcakes
Ingredients:
For the Fruit Filling:
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1 cup chopped rhubarb (fresh or frozen)
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1 cup diced fresh peaches (peeled)
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2 tbsp honey
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1 tbsp sugar (optional, to taste)
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1 tsp lemon juice
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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¼ cup honey (or powdered sugar)
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1 tsp vanilla extract
For the Cupcake Batter:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup granulated sugar
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2 eggs
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1 tsp vanilla extract
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½ cup buttermilk or milk + 1 tsp lemon juice
🧁 Instructions:
1. Make the Fruit Filling:
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In a small saucepan, combine rhubarb, peaches, honey, sugar, and lemon juice.
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Cook over medium heat until fruit is soft and mixture is thickened (about 8–10 minutes). Let cool completely.
2. Prepare the Cream Cheese Filling:
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Beat cream cheese with honey and vanilla until smooth and fluffy. Set aside or chill until ready to use.
3. Make the Cupcake Batter:
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
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In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then vanilla.
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Add dry ingredients in two batches, alternating with buttermilk. Mix until just combined.
4. Assemble the Cupcakes:
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Fill each liner ⅓ full with cupcake batter.
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Add a small spoonful of cream cheese filling to the center.
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Add a spoonful of the rhubarb-peach mixture on top.
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Cover with a bit more batter, leaving room at the top for rising.
5. Bake:
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Bake for 18–22 minutes or until tops are lightly golden and a toothpick inserted into the cake part comes out clean.
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Cool completely before serving.
💡 Optional Toppings:
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Drizzle with honey
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Top with whipped cream or honey cream cheese frosting
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Sprinkle with crushed graham crackers or chopped candied nuts
Would you like a gluten-free version or to turn this into a loaf or layered cake?
