Total Time
45mins
Prep 20 mins
Cook 25 mins

Some fruits to try: Plums, blueberries, raspberries, apricots or rhubarb.

Ingredients Nutrition

Directions

  1. Over medium heat and in a small pot, cook fruit with 2 tablespoons sugar until soft. Remove fruit with a slotted spoon and continue simmering liquid to a syrupy consistency. Add back to fruit.
  2. In a large bowl, whisk together flour and sugar. Thoroughly cut in butter using a pastry blender, until mixture resembles coarse crumbs. Set aside 2/3 cup of crumbs.
  3. Combine baking powder and soda. Make a well in the center.
  4. In a small bowl, whisk egg and vanilla into buttermilk. Add to dry mixture and stir with a fork until just combined. (Do not overstir as cupcakes could be tough).
  5. Grease a 12 cup muffin tray. Fill each cup halfway with batter. Divide cooked fruit evenly amongst cups, and then top with remaining batter. Mound with streusel.
  6. Bake in a 350°F oven for 25 minutes, until a tester inserted in the center of cupcakes comes out clean.
  7. Place tray on a cooling rack to cool for at least 5 minutes before removing from pan. Serve warm or cooled completely.

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