How To Make Nectarine Cupcakes
These nectarine cupcakes are a great summer dessert that uses whole wheat flour and less butter and sugar. Still, they come out deliciously!
- 2½cupswhole wheat pastry flour
- 1tbspbaking powder
- ½cupraw turbinado sugar,plus more for dusting
- ¼cupunsalted butter,melted and slightly cooled
- 2largelemon zest
- 4nectarines,thinly sliced, then cut each slice in half
Preheat the oven to 400 degrees F with a rack in the top third of the oven. Line muffin tin with cupcake wrappers.
In a large bowl, whisk together the dry ingredients (flour, baking powder, sugar, and salt).
In a smaller bowl, whisk together the buttermilk, eggs, melted butter and lemon zest.
Pour the liquid ingredients into the dry mixture and stir just until it’s mostly combined.
Stir in sliced nectarines, saving about 18 slices to place on top of the cupcakes before baking.
Spoon cupcakes into the prepared muffin tin. Top each one with a slice of nectarine and a light sprinkle of raw sugar.
Bake for 16 to 20 minutes, just until a toothpick inserted in the center comes out clean.
- Calories: 131.45kcal
- Fat: 3.70g
- Saturated Fat: 1.98g
- Trans Fat: 0.11g
- Monounsaturated Fat: 0.99g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 22.81g
- Fiber: 2.90g
- Sugar: 9.37g
- Protein: 3.36g
- Cholesterol: 28.26mg
- Sodium: 172.90mg
- Calcium: 94.36mg
- Potassium: 174.05mg
- Iron: 0.93mg
- Vitamin A: 38.89µg
- Vitamin C: 4.11mg
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