Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.
Line a standard muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.
Peaches, plums, or apricots work just as well as nectarines.
I tried a version of this with peaches and it turned out beautifully! Thank you. The cake is light and has the wonderful fruit to keep it moist.
This recipe turned out great for me! I used plums, which work really well. I didn't follow the instructions totally perfectly, but it still turned out fine. I definitely recommend this recipe!