Filled and topped with fresh stone fruit, everyone's favorite handheld treat gets a summertime update.





Instructions Checklist
  • 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.

Cook's Notes

Peaches, plums, or apricots work just as well as nectarines.

Cook's Notes

Undecorated cupcakes can be stored at room temperature overnight.

Reviews (3)

37 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
I just made these cupcakes with peaches. That are sooooo good! I would recomend them to anyone. I only made half of the cream mix and it was enough for a dollop on all of them. Would not put any more than I did. Fantastic cupcakes and I'm making more tomorrow!
Rating: Unrated
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.
Rating: Unrated
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!