Recipe – Nectarine Cupcakes

Cupcake enthusiasts will love this recipe using in season nectarines! The recipe makes a dozen.


  • 2 medium nectarines, peeled, halved, pitted, and finely chopped (about 1 1/4 cups)
  • 1 1/4 cups plain flour
  • 1/2 teaspoon baking powder
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon Salt
  • 3/4 cup sugar
  • 2 large eggs


  1. Let the butter warm up to room temperature and set your oven to preheat at 180 degrees.
  2. While it’s doing that, sift together the flour, baking powder, and salt.
  3. Stir together the milk and vanilla.
  4. Using a mixer on medium speed, beat the butter and sugar for about 3 minutes until fluffy. Then, with mixer running, add the eggs
  5. Beat in flour mixture in 3 portions with the milk mixture going in in 2 portions after 1 and 2 of the flour mixture.
  6. Place a dozen paper baking cups on a standard muffin tray and fill each with 1 tablespoon of the batter, 1 heaped tablespoon of the chopped nectarines, then a further 2 tablespoons of batter in that order.
  7. Bake about 25 minutes until the edges start to go golden and let them cool in the tin.
  8. You can top cool cupcakes with whipped cream and thinly slice another nectarine for garnish.

Note: Using baking powder instead of ordinary baking soda (bicarb) avoids the tang you can get from baking soda if you accidentally use a touch too much. Baking powder has a neutral taste so it suits recipes with other neutral-tasting ingredients like milk.