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.
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