Pear Cupcakes
Each delicious mini pear cake is loaded with fresh pear for maximum flavor. A few winter spices round out the flavor profile. Cupcakes decorated with orange flavored buttercream.
Equipment
- 2 (12 cup) muffin pans
Ingredients
Pear Cupcakes:
- 285 grams all-purpose flour (2-1/4 cups), sifted
- 5 grams baking powder (1 teaspoon)
- 5 grams baking soda (1 teaspoon)
- 2 grams kosher salt (1/2 teaspoon)
- 2 grams ground cinnamon (3/4 teaspoon)
- 1 grams ground nutmeg (1/4 teaspoon)
- 180 grams peeled, grated and pressed pear (1-1/2 cups)
- 150 grams granulated sugar (3/4 cup)
- 250 grams light brown sugar (1-1/4 cup)
- 275 grams vegetable oil (1-1/4 cups)
- 200 grams egg (4 large)
Orange Buttercream:
- 113 grams unsalted butter (1/2 cup)
- 250 grams powdered sugar (2 cups)
- 15 grams heavy cream (1 tablespoon)
- 5 to 15 grams frozen orange juice concentrate (1 to 3 teaspoons), room temperature
- 1 to 3 each drops of orange extract
- 1 to 3 each drops of orange food gel
Instructions
Pear Cupcakes:
- Preheat the oven to 350 F. Line two (12-cavity) muffin tins with 18 paper liners.
- Add sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground nutmeg to mixing bowl. Whisk to combine. Set aside.
- Add grated pear, sugar, and light brown sugar to stand mixer. Beat on medium until well combined, about 30 seconds.
- Gradually add the vegetable oil. Beat on medium speed until all the oil is incorporated.
- Add eggs, one at a time and beat well after each addition. Remove bowl from stand mixer.
- Add reserved flour mixture to stand mixer bowl about 1/2 cup at a time. Fold in with large spatula. Do not over mix.
- Divide the batter evenly between the prepared muffin tins. Paper liners should be about 3/4 full.
- Bake the cupcakes in preheated oven for 22 minutes or until top of cakes are firm to the touch, and toothpick inserted in the center of each cake comes out clean.
- Place muffin tins on wire rack. Cool for 10 to 15 minutes before removing cupcakes from tin to cool completely.
Orange Buttercream:
- Add the unsalted butter to a stand mixer. Beat on medium speed for 5 minutes. Scrape the bowl down, if necessary.
- Add the powdered sugar to the stand mixer. Beat on medium speed for 5 minutes.
- Add 1 tablespoon of heavy cream and beat on low long enough to incorporate.
- Add 1 drop of orange extract to the stand mixer.
- Add 1 teaspoon of orange juice and 1 drop of orange food gel and beat on low long enough to incorporate.
- Remove some of the frosting and pipe shapes onto your cupcakes. Return the unused frosting to the stand mixer.
- For additional darker shades of orange, add 1 teaspoon of orange juice and 1 drop of orange food gel. Repeat the process 2 more times.
- Store cupcakes in an airtight container in the refrigerator. Bring cupcakes up to room temperature to serve.