Spiced Pear Cupcakes

Looking for a fall inspired dessert that is a little different than the standard apple or pumpkin pie? These spiced pear cupcakes will do the trick! They have a spice cake base, sweet pear filling, and delicious brown sugar cream cheese frosting. These cupcakes are easily one of my favorite things I have baked this year!

Make the Cupcakes

The base of these cupcakes is a lightly spiced cake. I did not want the spices to overpower the delicate pear flavor. You will need the following ingredients:

• All purpose flour

• Baking powder & baking soda

• Spices: ground cinnamon, ground cardamom (optional), ground ginger, ground nutmeg, and salt

• Unsalted butter, softened to room temperature

• Dark brown sugar

• 2 large eggs

• Plain Greek yogurt or sour cream

• Vanilla extract

• Whole milk

In a medium bowl, whisk together the flour and spices and set aside. In a large bowl, cream together the butter and brown sugar using a stand mixer or handheld mixer on medium speed until light and fluffy. Add the eggs, yogurt, and vanilla and mix on medium speed until fully combined. Turn the mixer to low and add in the dry ingredients. Mix until just combined. Finally, Add the milk and mix on medium speed until you have a smooth batter.

Line a cupcake pan with cupcake liners. Fill each about 3/4 of the way full with batter. Bake at 350°F for 22-25 minutes until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

Make the Pear Filling

These cupcakes have a slightly sweetened pear filling. You can use chopped fresh or canned pears, but if using canned make sure they are packed in 100% juice (not syrup).

Combine chopped pears, water or pear juice, brown sugar, vanilla extract, and cinnamon in a small saucepan. Heat over medium, stirring occasionally, until the pears break down and the excess liquid evaporates (about 10-15 minutes). Transfer to a bowl and let cool.

Fill the Cupcakes

Remove a portion from each cupcake (about 1 to 1.5 inches in diameter) to make room for the filling. I did this using a large piping tip - see the picture below. Fill each cupcake with the pear filling, a little spilling out of the top is okay.

Make the Frosting and Frost the Cupcakes

The cupcakes are topped with a delicious brown sugar cream cheese frosting. Make sure you use dark brown sugar to really bring out the deep flavor.

To make the frosting, start by mixing together the butter and cream cheese in a large bowl using a handheld or stand mixer fitted with a paddle attachment. Add the brown sugar and continue to mix until smooth. Turn the mixer to low and add the powdered sugar, vanilla extract, and salt. Increase the speed to medium and mix until the frosting is light and fluffy. If it seems to soft or runny, add more powdered sugar 1/8 cup at a time.

Transfer the frosting to a piping bag fitted with your preferred tip. Frost the cupcakes in your desired pattern (I liked the simple swirl seen in the pictures below) and enjoy! These cupcakes will stay good stored in the refrigerator in an airtight container for up to 5 days.

cupcakes, fall desserts

dessert

Yield: 12

Author: Laura's Bake Lab

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Spiced Pear Cupcakes

Spice cake, a sweet pear filling, and brown sugar cream cheese frosting come together to make these delicious cupcakes packed with fall flavors.

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Ingredients

Spice Cupcakes

• 1 and 1/2 cups all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom (optional, see notes)
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup dark brown sugar
• 2 large eggs, room temperature
• 1/3 cup plain Greek yogurt, room temperature
• 2 tsp vanilla extract
• 1/2 cup whole milk

Pear Filling

• 1 cup pears (fresh or canned), chopped into ~1/2 inch pieces
• 1/4 cup water or unsweetened pear juice
• 1/4 cup lightly packed dark brown sugar
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon

Brown Sugar Cream Cheese Frosting

• 1/2 cup unsalted butter, softened to room temperature
• 4 oz cream cheese
• 3/4 cup lightly packed dark brown sugar
• 2 and 1/2 cups powdered sugar
• 1 tsp vanilla extract
• pinch of salt

Instructions

Bake the Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar using a stand mixer or handheld mixer on medium speed until light and fluffy.
4. Add the eggs, yogurt, and vanilla and mix on medium speed until fully combined.
5. Turn the mixer to low and add in the dry ingredients. Mix until just combined.
6. Add the milk and mix on medium speed until you have a smooth batter. Do not overmix.
7. Fill the cupcake liners about 3/4 of the way full. Bake for 22-25 minutes until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely before frosting.

Make the Pear Filling

1. Combine the chopped pears, water or pear juice, brown sugar, vanilla extract, and cinnamon in a small saucepan.
2. Heat over medium, stirring occasionally, until the pears break down and the excess liquid evaporates (about 10-15 minutes). Transfer to a bowl and let cool.

Make the Frosting

1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, mix together the butter and cream cheese on medium speed until combined.
2. Add the brown sugar and continue to mix until smooth.
3. Turn the mixer to low (to avoid a sugar explosion!) and add the powdered sugar, vanilla extract, and salt. Increase the speed to medium and mix until the frosting is light and fluffy.
4. Transfer to a piping bag fitted with your preferred piping tip.

Assemble the Cupcakes

1. Remove a portion from each cupcake (about 1 to 1.5 inches in diameter) to make room for the filling. I did this using a large piping tip.
2. Fill each cupcake with the pear filling, a little spilling out of the top is okay.
3. Frost the cupcakes in your desired pattern. I opted for a simple spiral pattern.

Notes

Storage Instructions: Store in the refrigerator in an airtight container for up to 5 days.

Cardamom Substitute: Ground cardamom can be difficult to find and quite pricey, so if you don't have it you can just add another 1/2 tsp of cinnamon.

Canned Pears: If using canned pears, make sure to use the kind that are packaged in 100% juice, not syrup.

https://www.laurasbakelab.com/blog/spiced-pear-cupcakes

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