Sweet and Savory Stone Fruit Recipes

Yellow peaches and nectarines have a tangy bite because of the acid in them, but their white colored counterparts don’t. Their low acid content makes them a perfect cupcake fruit, as no work is needed for them to be as lusciously mild as you’d want a cupcake filling to be! Here we take a basic vanilla cupcake recipe, veganize it, and add a heaping spoonful of chopped, fresh white nectarines into each one.

Frosting is up to you; we promise they’re yummy enough that they don’t need any, but some people feel a cupcake isn’t complete without something decadent on top. However you choose, they’re sure to disappear quickly!

Prep Time: 15 minutes active, 25 minutes inactive without frosting; add 10 minutes active prep for frosting
Servings: 12

Cupcake Ingredients:

• 2 cups + 2 tbsp flour (all-purpose, cake flour, or all-purpose gluten free)
• 1 ½ cups chopped white nectarines
• 1 cup sugar
• 1 cup non-dairy milk (vanilla or plain)
• ⅓ cup neutral oil such as grape seed or avocado
• 2 tbsp apple cider or white vinegar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla
• ⅛ tsp peach extract, optional
• ½ tsp salt

Instructions:

1. Preheat oven to 350 degrees and line a cupcake tray with paper liners.
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt, until free of any lumps.
3. Add oil, milk and extract(s); mix until smooth.
4. Fold in apple cider vinegar with a spatula.
5. Fill each cupcake tin ½ way with batter, then top batter with 2 tbsp chopped nectarines.
6. Fill cupcakes with remaining batter, covering nectarines. If you have extra chopped nectarines, sprinkle over the top of cupcakes.
7. Baked until fully set, about 25 minutes. Cool before frosting.