• 2½ cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • ½ cup raw (turbinado) sugar, plus more for dusting
  • ½ teaspoon salt
  • 2 large eggs
  • 1½ cups buttermilk (make your own by adding 1 tablespoon and two teaspoons of lemon juice or vinegar to milk. Let sit for 5 minutes.)
  • ¼ cup unsalted butter, melted and slightly cooled
  • Zest of 2 large lemons, or 3 small
  • 4 nectarines, thinly sliced, then cut each slice in half
  1. Preheat the oven to 400 degrees with a rack in the top third of the oven. Line your muffin tin with cupcake wrappers.
  2. In a large bowl, whisk together the dry ingredients (flour, baking powder, sugar, and salt).
  3. In a smaller bowl, whisk together the buttermilk, eggs, melted butter and lemon zest.
  4. Pour the liquid ingredients into the dry mixture and stir just until it’s mostly combined.
  5. Stir in your sliced nectarines, saving about 18 slices to place on top of the cupcakes before baking.
  6. Spoon your cupcakes into the prepared muffin tin. Top each one with a slice of nectarine and a light sprinkle of raw sugar.
  7. Bake for 16 to 20 minutes, just until a toothpick inserted in the center comes out clean. Yields approximately 18 cupcakes.