Spiced Pear Cupcakes
Seasonal pear puree cupcakes with cinnamon and ginger spice, topped with cinnamon vanilla buttercream.
Last updated: January 27, 2025
Ingredients
- 1⅔ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup pear purée (smooth; from ripe pears, lightly reduced if very watery)
- ¼ cup whole milk, room temperature
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine salt
- 1¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp vanilla extract
- Frosting: 1 cup unsalted butter (soft), 3-3½ cups confectioners’ sugar, 2-3 tbsp cream/milk, 1 tsp vanilla, ½-1 tsp ground cinnamon, pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Beat butter with granulated and brown sugar until pale and fluffy (2-3 minutes).
Add eggs one at a time, mixing well; blend in vanilla.
Whisk flour, baking powder, baking soda, salt, cinnamon, and ginger in a separate bowl.
Stir pear purée with milk. Add dry ingredients to the butter mixture in 2-3 additions, alternating with the pear-milk mixture. Mix just until combined.
Divide batter evenly (about ¾ full). Bake 17-19 minutes until a toothpick comes out clean. Cool completely.
Frosting: Beat soft butter 2-3 minutes. Add 2 cups sugar, salt, vanilla, and cinnamon; beat until smooth. Add cream and remaining sugar to reach a smooth, pipeable consistency.
Pipe a cinnamon-vanilla swirl (open-star tip works well). Optionally dust lightly with cinnamon.
Pro Tips
- • If pears are very juicy, gently simmer purée for a few minutes to thicken before using.
- • Do not overmix once flour is added, this preserves a tender crumb.
- • For stronger spice, add a pinch of allspice or cardamom to the dry mix.
- • Use room-temperature ingredients for even mixing and better rise.
Delicious Variations
- • Fold in ½ cup finely diced ripe pear for extra fruit texture.
- • Add a quick pear jam core: spoon 1 tsp into the center before baking.
- • Swap cinnamon for chai spice blend for a café-style profile.
Perfect Pairings
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Autumn-through-winter (holiday tables, cozy evenings, seasonal gatherings).
Recipe Highlights
Final Thoughts
A balanced, gently spiced cupcake where pear purée brings moistness and fragrance, finished with a cinnamon-vanilla swirl for an elegant seasonal touch.
Frequently Asked Questions
How do I make pear purée for cupcakes?
Peel ripe pears, blend until smooth, and simmer briefly if very watery to thicken. Cool before adding to batter.
Can I use canned pear instead of fresh?
Drain canned pears well, blend smooth, and reduce excess liquid on the stove for best texture.
