Nectarine Cupcakes

1 1/4 cups all purpose flour

1/2 teaspoon baking powder
1 pinch salt
1/3 cup whole milk
1 tsp pure vanilla extract
6 tbs butter
3/4 cup sugar
2 large eggs
2 medium nectarines, peeled, halved, pitted and finely chopped (1 1/4 cups)
for the topping:
1 cup cold heavy cream
1/2 cup sour cream
3 tbs sugar
1 medium nectarine, halved and pitted and thinly sliced (for decoration)

-preheat oven to 350 degrees. Sift the 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, one 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
nectarines, and an additional 2 tbs 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
dollop of cream and nectarine slices.

By Angie Hair