Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Nectarine Cupcake 3.7 (37) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 15 mins Total Time: 1 hrs 20 mins Yield: 1 dozen Filled and topped with fresh stone fruit, everyone's favorite handheld treat gets a summertime update. Ingredients FOR THE CUPCAKES 1 ¼ cups all-purpose flour ½ teaspoon baking powder Salt ⅓ cup whole milk 1 teaspoon pure vanilla extract 6 tablespoons unsalted butter, room temperature ¾ cup sugar 2 large eggs 2 medium nectarines, peeled, halved, pitted, and finely chopped (1 ¼ cups) FOR THE TOPPING 1 cup cold heavy cream ½ cup sour cream 3 tablespoons sugar 1 medium nectarine, halved, pitted, and very thinly sliced, for garnish Directions 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. Print