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Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

Maple Pear Cupcakes

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!

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

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.

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

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.

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

Run to the store, get 4 pears and be prepared to have the most pearlicious cupcake ever!

Enjoy!

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!

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

Cupcakes liners courtesy of Sweets  & Treats Boutique!

Maple Pear Cupcakes

Maple Pear Cupcakes

Yield: 1 dozen cupcakes
Prep Time: 2 hours 15 minutes
Cook Time: 18 minutes
Total Time: 2 hours 33 minutes

Maple syrup marinated pears fill these cupcakes while roasted pear buttercream tops them. Pure Pear Perfection.

Ingredients

Maple Pear Cupcakes

  • 2 medium pears, peeled, cored & diced (1 1/2 cups diced)
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 cup pure maple syrup (NOT breakfast syrup)
  • 1 Tbsp vanilla
  • 1 1/2 cups cake flour, sifted
  • 1/4 cup light brown sugar, lightly packed
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened & cubed
  • 1/3 cup sour cream
  • 2 eggs
  • 1 tsp vanilla

Pear Buttercream

  • 1 medium pear
  • 1/8 tsp nutmeg
  • 1/8 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
  • 1/8 tsp salt
  • pinch of Green gel food coloring (optional)
  • Thin sliced pear - for garnish

Instructions

Maple Pear Cupcakes

  1. Peel, core and dice the pears and place in an 8x8 dish.
  2. 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.
  3. Sit on the counter, uncovered, for 2 hours. Stir occasionally.
  4. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  5. 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.
  6. Add the butter, vanilla and sour cream and mix until the flour mixture is no longer wet.
  7. 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.
  8. Fold in the mainating pears and all the juices in the pan.
  9. Fill cupcake liners 3/4 full with batter.
  10. Bake for 17-19 minutes or until they are golden brown on top and a toothpick comes out clean.
  11. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Pear Buttercream

  1. 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.
  2. 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.
  3. Reduce heat to low and simmer for 10 minutes, stirring occasionally. You want the sauce to thicken and turn a dark golden caramel color.
  4. 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.
  5. Once the pears have cooled, in the bowl of your stand mixer, cream the butter until smooth.
  6. Add the powdered sugar, one cup at a time and beat until incorporated.
  7. Add the cooked pears and mix in. Scrape the sides of the bowl and beat on high for 1 minute.
  8. 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.
  9. Mix in the salt.
  10. At this time, add the green food coloring. Use just enough to get a light, yet bright green color. This step is optional.
  11. Beat the buttercream on high for 1-2 minutes or until it has become light and fluffy.
  12. If the buttercream is thin, chill in fridge for about 10 minutes before piping.

Assembly

  1. Using a Wilton 1M piping tip fitted on a disposable piping bag, pipe swirls of frosting onto each cupcake.
  2. Top with thin slices of pear for garnish.

Notes

Recipe adapted from Bakingdom's Pear Hazelnut Cupcakes.

 

Maple Walnut Cookies by Fabtastic Eats for JavaCupcake.com

{Guest Post} Maple Walnut Cookies

Just in time for Fall, these Maple Walnut Cookies are a scrumptious treat paired perfectly with a big glass of milk.  Good luck eating just one!

Maple Walnut Cookies by Fabtastic Eats for JavaCupcake.com

Today’s guest post comes from a fellow Army Wife and blogger, Alaina of Fabtastic Eats.  Not only does Alaina juggle her husband, kids, and blogging… she’s about to join the ranks of Army Wife! The hardest, most fulfilling job around!  Make sure you check out all the links at the bottom of this post and visit Fabtastic Eats for some super delicious recipes!

Here are a few of my favorites…

Peanut Butter S'mores Cookies

Peanut Butter S’mores Cookies

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Peanut Butter S'more Truffles

Peanut Butter S’more Truffles

GP-Fabtastic-Eats

Alaina of Fabtastic EatsHello! I’m Alaina. I’m a mom to two sweet little boys and I blog at Fabtastic Eats! My husband, kiddos, and I are in the process of a move into the Army.  We’ve been living in New England, and are currently packing to be stationed out in Washington State. I couldn’t be happier to be here today, helping out another military wife!

It’s all about sticking together, and helping each other through the hard times, and I am so glad I can help Betsy out in just the smallest bit. The spouses and children of soldiers are just as big a part of the military as the soldier themselves.   Huge hugs to Betsy and her kids, and a thank you to the sacrifice they’re making as well as her husband.

Maple Walnut Cookies by Fabtastic Eats for JavaCupcake.com

Can you believe Fall is already here, I mean, maybe not technically, but with all the pumpkin & apple recipes popping up everywhere, it certainly feels like it! I’m happy to say, I am finally on board and ready to let go of Summer. Bring on the cozy sweaters and comforting foods!

Maple Walnut Cookies by Fabtastic Eats for JavaCupcake.com

Maple Walnut has always been one of my most beloved combinations. Anytime I splurge at Dunkins, I almost always get a maple walnut doughnut (even its a fake flavored glaze, I absolutely love it! 😉 ) I love Maple so, so much. Maple Syrup Sunday here in Maine, is one of the most heavenly days of the year, I’m talking Maple Syrup Cotton Candy, Maple Syrup Butter, Maple Syrup Ice Cream..the list goes on, and you leave with a sugar high. Totes worth it!

Maple Walnut Cookies by Fabtastic Eats for JavaCupcake.com

These Maple Walnut Cookies are absolutely no exception to my maple love. These are spectacular. I made sure to have LOTS of friends and family sample these, and they are a winner. The general consensus was “wow, these are amaaaazing!” They taste like Fall, and they will make your house smell like it too!

Maple Walnut Cookies by Fabtastic Eats for JavaCupcake.com

They’re soft and chewy, have so much maple flavor and the maple glaze is just the cherry on top! The walnuts add a nice crunch, and the cinnamon takes it over the top! I promise you, these cookies will not disappoint!

Come follow me on Facebook, Twitter, Instagram, and Pinterest, and you can learn so much more about our life and the wonderful food that we fill it with!

Maple Walnut Cookies by Fabtastic Eats for JavaCupcake.com

Maple Walnut Cookies

Maple Walnut Cookies

Yield: 16-18 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Perfectly spiced Maple Walnut Cookies, will make you taste and smell Fall all day long!

Ingredients

For the cookies

  • 1/2 cup unsalted butter, softened
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons dark brown sugar
  • 1 egg
  • 1/3 cup pure maple syrup
  • 1 teaspoon maple extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts

For the Maple Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon water

Instructions

  1. Preheat oven to 350 degrees, line baking sheets with parchment paper
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
  3. Scrape down the sides, add the egg and mix until well incorporated.
  4. Scrape sides and add the maple syrup and maple extract. Mix well.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  6. Add the wet ingredients into the dry and mix until almost incorporated.
  7. Add the chopped walnuts and using a spoon stir them into the cookie dough.
  8. Drop the dough in 2 inch balls, 2 inches apart on the lined pans, the dough will be sticky, but slightly flatten the dough balls.
  9. Pop them in the oven for 10-12 minutes, until cooked through.
  10. Cool for 3-4 minutes before transferring to a cooling rack.
  11. To make the glaze, whisk together the powdered sugar and maple syrup. Add the additional tablespoon of water only if you need to thin it out slightly. You don't want it watery though, or it wont stick to the cookies!
  12. Once the cookies are completely cooled through, drizzle the glaze over them. Store in an airtight container.

Breakfast Cupcakes

I have these gorgeous bananas sitting on my counter right now.  Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking.  I’ve also got about 10 strips of bacon.  Oh and I’m craving peanut butter buttercream.

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
  4. Add the second egg and mix until combined, about 4-5 strokes.
  5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
  6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
  7. Fill liners 2/3 full and bake for 18-20 minutes.
  8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
  9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

 

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