Welcome to Fall: Pear Spiced Cupcakes

These were actually baked at the first sign of cool weather (and I’ll ignore the fact that a mere 3 days later our fair city was hitting 95 degrees once again).  With the blend of sweet pear, the spices cut through nicely to give you an autumnal feel.  Bake these on a nice rainy day!

Pear Spiced Cupcakes

(makes 2 dozen regular or 5 dozen minis)

• 2 cups  all-purpose flour
• 1-1/2 teaspoons  baking powder
• 1/2 teaspoon  baking soda
• 1 teaspoon  ground cinnamon
• 1/4 teaspoon  ground nutmeg
• 1/4 teaspoon  ground cloves
• 1/4 teaspoon  ground ginger
• 1/4 cup  butter or margarine, softened
• 1/4 cup  shortening
• 1-1/2 cups  sugar
• 1/2 teaspoon  vanilla
• 2 eggs
• 1/4 cups  buttermilk or sour milk*
• 1 cup  pureed pears (about 2 pears)

 

First, take two ripe pears and dice them into small pieces.  In a food processor or blender, puree them until they are an applesauce-like consistency.

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined.  Add eggs, one at a time, beating well after each.

Add dry mixture (flour, baking powder, baking soda, and spices), buttermilk and applesauce alternately to beaten mixture, beating on low speed after each addition just until combined.

Spoon into lined cupcake pans filling each to about 3/4.  Bake at 350 degrees for 16-18 minutes for regular sized cupcakes or 11-13 minutes for minis.  Let cool before frosting.

 

Spiced Frosting

Alter a regular cream cheese frosting: blend together 1 8-oz package of cream cheese until smooth.  Add powdered sugar until your reach a stiff consistency (about 2-3 cups).  Pour in 1 tbsp of milk.  Adjust texture with more powdered sugar, if needed.  Spice with nutmeg, cinnamon, and ginger to taste.  Pipe onto cooled cupcakes

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