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!
Serves:
Ingredients
- 2½cupswhole wheat pastry flour
- 1tbspbaking powder
- ½cupraw turbinado sugar,plus more for dusting
- ½tspsalt
- 2largeeggs
- 1½cupsbuttermilk
- ¼cupunsalted butter,melted and slightly cooled
- 2largelemon zest
- 4nectarines,thinly sliced, then cut each slice in half
Instructions
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Preheat the oven to 400 degrees F with a rack in the top third of the oven. Line muffin tin with cupcake wrappers.
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In a large bowl, whisk together the dry ingredients (flour, baking powder, sugar, and salt).
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In a smaller bowl, whisk together the buttermilk, eggs, melted butter and lemon zest.
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Pour the liquid ingredients into the dry mixture and stir just until it’s mostly combined.
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Stir in sliced nectarines, saving about 18 slices to place on top of the cupcakes before baking.
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Spoon cupcakes into the prepared muffin tin. Top each one with a slice of nectarine and a light sprinkle of raw sugar.
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Bake for 16 to 20 minutes, just until a toothpick inserted in the center comes out clean.
Nutrition
- 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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