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Rhubarb Honey Peach Cream Cheese Cupcakes

Rhubarb Honey Peach Cream Cheese Cupcakes

  • Author: Charlotte
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Rhubarb Honey Peach Cream Cheese Cupcakes are a delightful fusion of tart rhubarb, sweet peaches, and tangy cream cheese baked into soft, fluffy cupcakes. These summery treats are perfect for brunches, tea parties, or any time you want a fruity dessert with a twist.


Ingredients

Scale
  • For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup whole milk or buttermilk
  • 1/2 cup finely diced rhubarb (fresh or thawed if frozen)
  • 1/2 cup diced ripe peaches (peeled)
  • For the Cream Cheese Filling:
  • 6 oz cream cheese, softened
  • 2 tbsp sugar
  • 1 tbsp honey
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter, sugar, and honey until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Add dry ingredients to wet mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.
  5. Gently fold in diced rhubarb and peaches.
  6. In another bowl, mix cream cheese, sugar, honey, and vanilla until smooth.
  7. Fill each cupcake liner halfway with batter. Add about a teaspoon of cream cheese mixture to the center, then top with a bit more batter to cover.
  8. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted (off-center) comes out clean.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use canned or frozen peaches if fresh are not available, but drain well before using.
  • Chill the cream cheese filling slightly for easier handling.
  • These cupcakes taste even better the next day after flavors meld.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 240
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: rhubarb cupcakes, peach cupcakes, cream cheese filled cupcakes, summer cupcakes, fruity dessert