Bubbly Pear Cupcakes
- Ready In:
- 36mins
- Ingredients:
- 13
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
-
For cupcakes
- 2 3⁄4 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 pinch salt
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 pears, peeled (firm but ripe, cored and grated)
- 1 cup champagne
-
For frosting
- 1⁄4 cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups confectioners' sugar (sifted)
- 2 tablespoons champagne (you may want to up this, just make sure it's not runny)
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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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)