Best 5 Nectarine Cupcake Recipes

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Indulge in the tantalizing world of nectarines with our curated collection of delectable recipes. From the classic allure of tender Nectarine Cupcakes, adorned with a luscious cream cheese frosting, to the delightful explosion of flavors in our Nectarine Upside-Down Cake, a dessert that will transport you to a summer orchard. Embark on a culinary journey with our tantalizing Nectarine Bars, featuring a buttery crust and a sweet-tart nectarine filling, perfect for a sweet treat. For a refreshing twist, try our Nectarine Sorbet, a frozen delight that captures the essence of summer in every bite. And don't miss our Nectarine Clafoutis, a rustic French dessert where nectarines bask in a creamy custard, creating a symphony of flavors. Each recipe is carefully crafted to showcase the vibrant essence of nectarines, ensuring a delightful culinary experience that will leave you craving for more. Dive into the world of nectarines and let your taste buds embark on an unforgettable adventure.

Check out the recipes below so you can choose the best recipe for yourself!

NECTARINE CUPCAKE



Nectarine Cupcake image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h20m

Yield Makes 1 dozen

Number Of Ingredients 13

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Salt
1/3 cup whole milk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)
1 cup cold heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 medium nectarine, halved, pitted, and very thinly sliced, for garnish

Steps:

  • 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.

NECTARINE MUFFINS



Nectarine Muffins image

These sweet and tender nectarine muffins are perfectly spiced and remind me of a nectarine cobbler. Perfect for breakfast, snack or packed in a school lunch.

Provided by Nicole Cross

Categories     Breads

Time 40m

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3/4 cup packed light brown sugar
1/3 cup melted butter
1 1/2 teaspoons vanilla extract
1 cup diced fresh nectarine

Steps:

  • Preheat oven to 375 degrees. Grease a 12-cup muffin tin with butter or nonstick cooking spray or line with paper cups. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. In a separate bowl, whisk together the eggs, buttermilk, brown sugar, melted butter, and vanilla extract. Pour the egg mixture into the flour mixture and stir with a large spoon until just combined. (Make sure to scrape all the flour up off the bottom of the bowl.) Gently fold in the diced nectarines. Divide batter between the 12 muffin cups. (A mechanical ice cream scoop works great for this.) The cups will be almost completely full. Bake at 375 degrees for about 25 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean. After a few minutes, remove muffins from pan and let cool on a wire rack.

Nutrition Facts : Calories 214 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 muffin, Sodium 382 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

VANILLA NECTARINE PIE



Vanilla Nectarine Pie image

Fresh nectarines lend an elegant flavor to this scrumptious pie that pairs perfectly with a scoop of vanilla ice cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 11

1 refrigerated pie crust, softened as directed on box
6 medium nectarines, sliced (6 cups)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon vanilla
2 teaspoons orange juice
2/3 cup Gold Medal™ all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon grated orange peel
1/8 teaspoon salt
3 tablespoons cold butter

Steps:

  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
  • In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
  • Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 55 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg

NECTARINE GOLDEN CAKE



Nectarine Golden Cake image

Provided by Maggie Ruggiero

Categories     Cake     Mixer     Egg     Dessert     Bake     Backyard BBQ     Nectarine     Summer     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg
Equipment: a 9-inch springform pan

Steps:

  • Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
  • Whisk together flour, baking powder, and salt.
  • Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
  • Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

NECTARINE, PLUM, AND APRICOT UPSIDE-DOWN CAKES



Nectarine, Plum, and Apricot Upside-Down Cakes image

These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes five 6-inch cakes or 36 mini cakes

Number Of Ingredients 16

1 cup (2 sticks) unsalted butter, room temperature
3 tablespoons maple syrup
1 teaspoon dark rum
2 cups light-brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon coarse salt
2 1/2 pounds nectarines, plums, or apricots, about 10 to 15
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour, not self-rising
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Steps:

  • Preheat oven to 350 degrees. Make the fruit enhancer: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, maple syrup, dark rum, light-brown sugar, vanilla extract, and salt until well blended.
  • Spray five 6-by-3-inch round cake pans or three 12-cup standard muffin tins with cooking spray; if using cake pans, line the bottoms with parchment paper and spray with cooking spray. Divide fruit enhancer evenly among cake pans or muffin tins and spread with an offset spatula to make smooth.
  • Slice fruit into 1/4-inch wedges. Starting from the inside and working outwards, arrange fruit slices in a fanlike, circular pattern on top of fruit enhancer, using about 2 to 3 pieces fruit per cake. If making mini upside-down cakes, slice fruit into circular, cross-sectional slices about 1/4-inch thick, using one round slice per muffin tin. You can also use thin wedges or slices for the mini upside-down cakes, and arrange in a decorative fashion.
  • Make cake: Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  • Divide the batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 35 to 40 minutes for the 6-inch cakes, or 20 to 25 minutes for the mini upside-down cakes. Transfer pans to a wire rack to cool 30 minutes, or 20 minutes for minis. Loosen side of cake with small offset spatula or paring knife. Invert cakes onto a rack set atop a baking sheet; peel off the parchment if necessary. Serve warm or cool.

Tips:

  • Use ripe nectarines for the best flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the cupcakes light and tender.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • Fill the cupcake liners only 2/3 full. This will prevent them from overflowing in the oven.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.
  • If you are using a store-bought frosting, be sure to bring it to room temperature before using it. This will make it easier to spread.
  • Decorate the cupcakes with your favorite toppings. Some popular options include fresh fruit, sprinkles, or chocolate chips.

Conclusion:

These nectarine cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. They are light, fluffy, and bursting with nectarine flavor. The cream cheese frosting is the perfect finishing touch, adding a touch of sweetness and tanginess. Whether you are making them for a special occasion or just for a weeknight dessert, these cupcakes are sure to be a hit.

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