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Day 286 – Nectarine Cupcakes

13 May

Sometimes I like to put two cupcakes on days next to each other that are SO different, it’s hard to believe they’re in the same competition.  Yesterday we had Chocolate White Chocolate Cupcakes.  Rich.  Indulgent.  A little sinful.  Today, I picked Nectarine Cupcakes (recipe below from Martha Stewart).  Light.  Fluffy.  Fruity.  Yep, I love a good switch!

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are soft and squishy and moist. They are very sweet, in both taste and smell. When they came out of the oven they smelled exactly like sugar cookies, actually. Very sweet, vanilla flavor.


The frosting is light and fluffy. Somewhere between whipped cream and marshmallow fluff (without the stickiness). It has a slightly-soured whipped cream flavor. Not a bad thing. Just literally tastes like whipped cream with a little sour cream mixed in. Ya know…cause that’s what it is.

Nectarine-Cupcake     Mini-Nectarine-Cupcake

The sour cream flavor adds to the creaminess of the cupcake when eaten together. It’s a soft, sweet, slightly tart cupcake. The fruit isn’t overpowering or overstated. It really takes a backseat to the other flavors.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 17



Nectarine Cupcakes (recipe from Martha Stewart)

Nectarine Cupcakes:

  • 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)

Sour Cream Whipped Cream:

  • 1 cup cold heavy cream
  • 1/2 cup sour cream
  • 3 tablespoons sugar
  • 1 medium nectarine, halved, pitted, and very thinly sliced, for garnish

For directions visit Martha Stewart.

*Tomorrow: Pink Lemonade Cupcakes*

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