Bubbly Pear Cupcakes

"This recipe is from another website (YumSugar). I haven't tried it yet but I'm posting it for safe-keeping. If you make these before I get a chance to, let me know how they turn out!"
 
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Ready In:
36mins
Ingredients:
13
Yields:
24 cupcakes
Serves:
24
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ingredients

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directions

  • Preheat oven to 350°F
  • In a small bowl sift flour, baking soda and salt. Set aside.
  • In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  • Add eggs, one at a time, making sure each one is full incorporated before adding next.
  • Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
  • Stir in vanilla and champagne.
  • Stir in pears.
  • Line a cupcake tin with cupcake liners.
  • Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
  • Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
  • While cupcakes are baking, make frosting.
  • Mix cream cheese and butter together.
  • Add powdered sugar and whip until smooth.
  • You can add more powdered sugar if desired.
  • Remove cupcakes from oven and cool in tins for 2 minutes.
  • Transfer to cooling rack.
  • When cupcakes are completely cooled, top with frosting.
  • Decorate if you have anything. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).

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Reviews

  1. I made these for a football party. They were AMAZING! Super moist... everyone loved them
     
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RECIPE SUBMITTED BY

I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)
 
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