Nectarine Cupcakes Recipe

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


Step 1


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.

Step 2

The dry ingredients, which include flour, baking powder, sugar, and salt, should be mixed together in a large bowl using a whisk.

Step 3

In a smaller bowl, combine the buttermilk, eggs, melted butter, and lemon zest by whisking them together completely.

Step 4

When the liquid ingredients have been added to the dry ingredients, stir the mixture until it is almost completely combined.

Step 5

Incorporate your sliced nectarines into the mixture, reserving approximately 18 slices to position on top of the cupcakes before they are baked.

Step 6

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.

Step 7

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.

See Also

Vanilla Bean Ice Cream Recipe