Description
Indulge in fluffy Spiced Pear Cupcakes topped with velvety cinnamon cream, perfect for cozy afternoons or festive gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 ripe pears, peeled and diced
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 8 oz cream cheese (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Preheat Your Oven: Preheat to 350°F (175°C). Line a cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
- Prepare the Pears: Peel and dice the pears into small chunks. Toss them lightly in a bit of flour from the previous bowl to prevent sinking during baking.
- Combine Wet Ingredients: In another bowl, beat softened butter and granulated sugar until creamy. Add eggs one at a time along with vanilla extract until fully combined.
- Unite Mixtures: Gradually add the dry mixture to the wet mixture until just combined. Gently fold in the prepared pear pieces without overmixing.
- Bake: Fill each cupcake liner about two-thirds full with batter. Bake for approximately 18-20 minutes or until a toothpick inserted comes out clean.
- Make Cinnamon Cream: While cupcakes cool, whip together cream cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
- Frost Cupcakes: Once cooled, generously pipe or spread the cinnamon cream on top of each cupcake.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: - For added texture, consider folding in chopped walnuts before baking. - Substitute half of the all-purpose flour with almond flour for a nutty flavor twist.