20 September 2026 Vol. I, No. 01

The Herb Thymes

Name: Sunny Nectarine Crumble Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: Nectarine
Ingredients: 200 g Plain flour; 100 g Sugar; 2 tsp Baking powder; Pinch of salt; 180 ml Vegan milk; 70 ml Neutral oil; 1 tsp Vanilla extract; 1 tbsp Lemon juice; 4 ripe Nectarines, Sliced in cubes; 0.5 tsp Almond extract, Optional, but really good with stone fruit; 70 g Plain flour; 50 g Brown sugar; 50 g Vegan butter, Cold; 0.5 tsp Cinnamon; Pinch of salt; 30 g Sliced or chopped almonds, Optional

A vegetarian kitchen paper by Dan & Roy

Recipes, growing notes and honest stories from a small garden near Prague.

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The Everyday Recipe

Sunny Nectarine Crumble Cupcakes

These Sunny Nectarine Crumble Cupcakes are the perfect celebration of summer. Soft, fluffy vanilla cupcakes are filled with juicy nectarines and topped with a golden cinnamon crumble that bakes into the most delicious crunchy finish. They're completely vegan, easy to make, and the perfect treat for afternoon coffee, picnics, or sharing with friends and family. Every bite is bursting with sweet fruit, warm spices, and cozy homemade flavours that taste just like sunshine.

Prep20 min Cook25 min Servings12 Easy FREE

There’s something so special about baking with fresh nectarines when they’re in season. As they bake, they become wonderfully soft and juicy, adding bursts of natural sweetness to every bite. These vegan cupcakes combine tender vanilla cake with cinnamon-spiced crumble for the perfect balance of fluffy, fruity, and crunchy textures. Whether you're serving them at a summer gathering, enjoying one with your afternoon coffee, or simply treating yourself to a homemade dessert, these cupcakes are a delicious reminder that simple, seasonal ingredients often make the most memorable bakes.

Servings12

Ingredients

Directions

1
Heat the oven to 180°C conventional / 165°C fan and line a standard muffin/cupcake tin.
2
Make the crumble by rubbing together the flour, brown sugar, cinnamon, salt and vegan butter until you have chunky crumbs. Mix in almonds if using and refrigerate while making the cake.
3
In a bowl, combine flour, sugar, baking powder and salt.
4
In another bowl, whisk plant milk, oil, vanilla, lemon juice and almond extract if using.
5
Pour the wet ingredients into the dry and mix just until combined. Don't overmix.
6
Divide the batter between the cupcake cases, filling each about ⅔–¾ full. The original quantity should give you approximately 12 standard cupcakes, possibly a couple more depending on your tin.
7
Scatter the remaining nectarine pieces over each cupcake and gently press them slightly into the batter.
8
Add a generous layer of the cold crumble on top. Don't press it down.
9
Bake for approximately 25 minutes. Start checking at 20 minutes. A skewer inserted into the cake part should come out without raw batter; hitting a nectarine will obviously make it look wet.
10
Leave them in the tin for about 5–10 minutes, then transfer to a cooling rack.

Chef's note

One important adjustment

Because nectarines release quite a lot of juice, don't overload individual cupcakes with fruit. If your 3–4 nectarines are particularly large, you don't necessarily need to use every last piece. Too much fruit can make the centres gummy rather than fluffy.
And definitely keep the crumble chunky — soft vanilla cupcake + pockets of baked nectarine + crunchy cinnamon crumble should work beautifully.

Nutrition

230kcal3g protein31g carbohydrates15g sugars10g fat2g saturated fat2g fibre0.4g salt

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Source and Provenance

THT-ORIGINAL-298 · Original recipe developed by The Herb ThymesORIGINAL_RECIPE · VERIFIED · Original recipe developed by The Herb Thymes through our own ideation, cooking and refinement. No external recipe source was used.

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The Herb Thymes

Sunny Nectarine Crumble Cupcakes

Ingredients

For the cake

For the crumble

Directions