These whole wheat cupcakes with less butter and sugar than most are delicious, celebration-worthy late summer treats.
– 2 ½ cups whole wheat pastry flour – 1 tablespoon baking powder – ½ cup raw (turbinado) sugar, plus more for dusting – ½ teaspoon salt – 2 large egg – 1 ½ cups buttermilk (make your own by adding 1 tablespoon and two teaspoons of lemon juice or vinegar to milk. Let sit for 5 minutes.) – ¼ cup unsalted butter, melted and slightly cooled – Zest of 2 large lemons, or 3 small – 4 nectarines, thinly sliced, then cut each slice in half
The oven should be preheated to 400 degrees, and a rack should be placed in the upper third of the oven. Use cupcake wrappers to line the inside of your muffin tin.
The dry ingredients, which include flour, baking powder, sugar, and salt, should be mixed together in a large bowl using a whisk.
In a smaller bowl, combine the buttermilk, eggs, melted butter, and lemon zest by whisking them together completely.
When the liquid ingredients have been added to the dry ingredients, stir the mixture until it is almost completely combined.
Incorporate your sliced nectarines into the mixture, reserving approximately 18 slices to position on top of the cupcakes before they are baked.
The cupcakes should be placed in the muffin tin that has been prepared. A slice of nectarine and a light dusting of raw sugar should be placed on top of each individual one.
Bake for sixteen to twenty minutes, or until a toothpick inserted in the centre of the cake results in a clean test. Produces approximately 18 cupcakes in total.