Recipe: Pear Cupcakes


Makes 1 dozen cupcakes

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/8 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups pears (peeled and diced)

Preheat the oven to 350° F, and line your pans with cupcake liners.

Beat the butter and sugar on medium until creamed. Add the egg, then the vanilla extract.

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, and salt.

Slowly add the flour mixture on low-medium until just combined, then mix in the diced pears.

Scoop into pan with a ice cream scoop or your preferred method, filling cups about 2/3.

Bake for 20 minutes, turning pans halfway through.

Cool in pans for 5 minutes, then remove and cool completely on a rack before frosting with vanilla buttercream or your choice!