Description
Deliciously moist cupcakes with a tangy rhubarb and honey filling, topped with peach-flavored cream cheese frosting.
Ingredients
Scale
For the Crust:
- 1 cup rhubarb, chopped
- 2 tablespoons honey
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 1/4 cup peach puree
- 3 cups powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a small saucepan, combine rhubarb and honey, cook over medium heat until rhubarb is soft, approximately 10 minutes. Let it cool.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and granulated sugar until creamy. Add eggs one at a time, then stir in vanilla and sour cream. Gradually add the dry ingredients until just combined.
- Fill each cupcake liner halfway with batter, add a spoonful of the rhubarb mixture, then cover with more batter until 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Let cool completely.
- For frosting, beat cream cheese until smooth, add peach puree, and gradually mix in powdered sugar until desired consistency. Frost cooled cupcakes and serve.
Notes
You can customize the seasonings to taste.