Nectarine Cupcakes

Recipe from Martha Stewart Living...

Nectarine Cupcakes

(also works with peaches, plums, or apricots)

1 1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup whole milk

1 teaspoon vanilla extract

6 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 large eggs

2 medium nectarines, peeled, halved, pitted, finely chopped (about 1 1/4 cups)

Preheat oven to 350. Sift together flour, baking powder, and 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 with milk mixture. Line muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and 2 additional tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Make topping:

1 cup cold heavy cream

1/2 cup sour cream

3 tablespoons sugar

1 medium nectarine, halved, pitted, thinly sliced

Whip cream, sour cream and sugar until soft peaks form. Top cupcakes with a dollop of topping and a slice of nectarine.