Nectarine Cupcakes

Sweet and juicy nectarines add fresh fruit flavour to these cupcakes, which are simply frosted with whipped cream. Other stone fruits, such as peaches, plums, or apricots, work just as well. Filled and topped with fresh stone fruit, everyone's favourite handheld treat gets a summertime update.

1¼ cups flour, unbleached
½ tsp. baking powder
sea salt
1/3 cup whole milk
1 tsp. pure vanilla extract
6 Tbsp. butter, room temperature
¾ cup sugar
2 large eggs
2 medium nectarines, peeled, halved, pitted, and finely chopped (1¼ cups)
1 cup heavy cream, cold
½ cup sour cream
3 Tbsp. sugar

Garnish:
1 medium nectarine, halved, pitted, and very thinly sliced

Preheat oven to 350°F.

Make the cupcakes: Sift together flour, baking powder, and ¼ tsp. 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 Tbsp. batter, 1 heaping Tbsp. chopped nectarines, and an additional 2 Tbsp. 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.

Makes 12.

Cook's Note: Peaches, plums, or apricots work just as well as nectarines.