Description
These delightful pear cupcakes are moist, flavorful, and topped with a luscious cream cheese frosting. A perfect treat for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely diced ripe pears (about 1 medium pear)
- ½ cup buttermilk
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the diced pears.
- In a separate small bowl, whisk together the buttermilk.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until well combined and creamy. Stir in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
- Once the cupcakes are completely cool, frost them generously.
Notes
- Ensure your pears are ripe but firm enough to hold their shape when diced.
- Do not overmix the batter once the wet and dry ingredients are combined, as this can lead to tough cupcakes.
- For an extra touch, you can sprinkle a little cinnamon sugar on top before baking.
- Store frosted cupcakes in an airtight container in the refrigerator.
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g