Nectarine Cupcake

Photo: Dana Gallagher
Prep Time:
15 mins
Total Time:
1 hrs 20 mins
1 dozen

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



  • 1 ¼ cups all-purpose flour

  • ½ teaspoon baking powder

  • Salt

  • 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)


  • 1 cup cold heavy cream

  • ½ cup sour cream

  • 3 tablespoons sugar

  • 1 medium nectarine, halved, pitted, and very thinly sliced, for garnish


  1. Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.

  2. 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.

  3. 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.

  4. 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.

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