Truly I was only going to eat ONE of these - that was it, that was my limit. It seems the older I get the weaker the willpower. I told myself everyone needs a sweet nibble once in a while and a cupcake is just right, no need to feel too guilty, just a couple of mouthfuls of a delectable little pear cake, topped off with maple cinnamon frosting. Of course one lead to two - etc, etc. Be warned these are gobbled up at an alarming rate.
Makes 24 cupcakes
2 sticks unsalted butter
1 ½ cups sugar
3 cups all purpose flour
Pinch of salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup sour cream
4 small or 2 large ripe pears, peeled and chopped into small pieces.
A sprinkling of flour
6 tablespoons butter
8 oz cream cheese
¼ teaspoon cinnamon
1 tablespoon maple syrup
2 cups confectioner’s sugar (sifted)
Heat the oven to 350F
Line the cupcake pans with paper liners.
If possible have your ingredients at room temperature.
Cream the butter and sugar until really light and fluffy.
Add the eggs one at a time and scrape down the bowl after each addition.
Add the sour cream and combine thoroughly.
Place the flour, salt, cinnamon, ginger, nutmeg, baking soda and baking powder together in a bowl.
Place the chopped pears in another bowl and toss with a sprinkling of flour.
Add the flour mixture to the creamed mixture and gently combine. Do not over mix.
Add the pears and fold in gently.
Fill the cupcake liners and bake for approx 20 - 30 minutes. Start checking after 20 minutes. The cupcakes are ready when they are risen and golden and bounce back on the top when gently pressed down.
Remove from the oven, allow to cool for 5 minutes, then transfer to a baking rack. Cool thoroughly before frosting.
It’s important for the butter and cream cheese to be soft otherwise you’ll have lumpy frosting!
Mix the butter and the cream cheese together. Add the maple syrup, cinnamon and sugar and beat until smooth.
Frost the cupcakes, dust with a sprinkling of cinnamon and enjoy with a cup of tea.