Maple syrup marinated pears bring these spiced cupcakes to the next level by adding an intense amount of flavor! Oh, and did I mention the roasted pear buttercream? It’s Pure Pear Perfection!
I know, it’s not technically Fall yet… but the weather here in Bavaria is telling me it’s time to put the flipflops away and break out the hoodies and Chuck Taylors. The cloudy skies and cooler temperatures also tell me it’s time to start my Fall baking!
When I think of Fall I typically go for apples… I mean, apples go with everything and everyone loves them. But… I’ve made them before. A couple times.
I’m so over apples.
So, I’ve moved on to pears! I love how soft, yet still firm pears are… it’s like they melt in your mouth when you take a bite into them! So these cupcakes are full of giant chunks of melt-in-your-mouth pear goodness.
Oh, did I mention that those pears got a 2 hour marinade in spices and pure maple syrup first? Ohhhhhhhhhh my! Yes!
Finally, these cupcakes are topped with a roasted pear buttercream. Yeah… you read that correct. ROASTED PEAR BUTTERCREAM!?!? Oh yeah, I went there.
Run to the store, get 4 pears and be prepared to have the most pearlicious cupcake ever!
NOTE: Ok – in an attempt to be completely transparent, I need to confess something about these cupcakes. After I made them and put the frosting… I ate one. It was then I realized I should have paired a different frosting with this cake. Now, don’t get me wrong… this frosting is super yummy! It’s just a bit sweet and too heavy for this cake. Next time I make this cake… I think I’ll pair it with a light cinnamon whipped cream. Light, not too sweet but still delicious… a frosting that won’t overpower the deliciousness of the pear cake!
Cupcakes liners courtesy of Sweets & Treats Boutique!
- 2 medium pears, peeled, cored & diced (1½ cups diced)
- ½ tsp nutmeg
- ½ tsp cinnamon
- ¼ cup pure maple syrup (NOT breakfast syrup)
- 1 Tbsp vanilla
- 1½ cups cake flour, sifted
- ¼ cup light brown sugar, lightly packed
- ¼ cup sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened & cubed
- ⅓ cup sour cream
- 2 eggs
- 1 tsp vanilla
- 1 medium pear
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- 1 Tbsp pure maple syrup (NOT breakfast syrup)
- 1 Tbsp pure honey
- 1 cup unsalted butter, room temperature
- 1 lb + 1 cup powdered sugar, sifted
- Cooked pears (about 3 Tbsp)
- heavy cream – to desired consistency
- ⅛ tsp salt
- pinch of Green gel food coloring (optional)
- Thin sliced pear – for garnish
- Peel, core and dice the pears and place in an 8×8 dish.
- Sprinkle the nutmeg and cinnamon over the pears. Pour the maple syrup and vanilla over pears also. Stir it all together until the pears are well coated.
- Sit on the counter, uncovered, for 2 hours. Stir occasionally.
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In the bowl of your stand mixer, sift together the flour, sugar, baking powder and salt. Turn the mixer on low and mix for 30 seconds.
- Add the butter, vanilla and sour cream and mix until the flour mixture is no longer wet.
- Add the eggs one at a time and mix after each egg until incorporated. Scrape the sides & bottom of the bowl to make sure everything has been mixed.
- Fold in the mainating pears and all the juices in the pan.
- Fill cupcake liners ¾ full with batter.
- Bake for 17-19 minutes or until they are golden brown on top and a toothpick comes out clean.
- Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Peal, core and dice the pear and place it in a small saute pan over medium heat. Add the cinnamon, nutmeg and honey and mix.
- Once the pears begin to soften, press a fork into each piece of pear to break it up. You don’t want mushy pears, but soft small pieces.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally. You want the sauce to thicken and turn a dark golden caramel color.
- Remove from the heat the pears to another bowl to cool. If you’re short on time, pop the pears in the fridge to cool for about 15 minutes.
- Once the pears have cooled, in the bowl of your stand mixer, cream the butter until smooth.
- Add the powdered sugar, one cup at a time and beat until incorporated.
- Add the cooked pears and mix in. Scrape the sides of the bowl and beat on high for 1 minute.
- One teaspoon at a time, add the heavy cream. Mix well each time you add more. Add enough cream until you reach your desired consistency.
- Mix in the salt.
- At this time, add the green food coloring. Use just enough to get a light, yet bright green color. This step is optional.
- Beat the buttercream on high for 1-2 minutes or until it has become light and fluffy.
- If the buttercream is thin, chill in fridge for about 10 minutes before piping.
- Using a Wilton 1M piping tip fitted on a disposable piping bag, pipe swirls of frosting onto each cupcake.
- Top with thin slices of pear for garnish.