Another pear recipe. I hope you don't mind, but I adore pears; along with apples, they remind me of fall, something we don't see a lot of in South Florida, so I make lots of apple, pear and pumpkin recipes this time of year. Just to get in a fall mood, you understand.
A few years ago, I made and posted a fabulous chilled pear soup with goat cheese fritters which called for Poire William in the recipe. I was hooked on this sweet pear liqueur and this recipe provided a perfect opportunity to use it again. I added it to the pears when they were stewing.
These cupcakes were sooooooo good. Company perfect. I froze most of them so I wouldn't pig out! And then I found myself dipping into the freezer. Bad me. And I'm dieting too. :(
I found them on Pinterest and the recipe seems to have come from Jaime via TasteSpotting.
Pear Spice Cupcakes
Adapted slightly from TasteSpotting
2 ripe pears, peeled and cut in chunks
1 heaping tablespoon Poire William (optional)
6 tablespoons granulated sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup brown sugar
1/2 teaspoon pure vanilla extract
1/4 cup sour cream
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flour
cream cheese frosting (recipe follows)
Preheat the oven to 325 degrees. Line a standard muffin tin with 12 paper liners. Set aside.
In a medium saucepan set over medium heat, combine pear chunks and 2 tablespoons of sugar. Cook for 15-20 minutes, or until the pears soften and break apart. You can help them along by smashing them with a potato masher, or just cook until they get soft on their own. Measure out 3/4 cup of pear sauce and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, the remainder of the granulated sugar, and the brown sugar. Mix on high until light and fluffy. Add in egg, and beat well. Add in vanilla, and beat on medium high speed for 4 minutes. Mix in sour cream.
In a small bowl, combine spices, baking powder, baking soda, salt, and flour. With mixer on low, add dry ingredients to butter and sugar mixture. Mix until just incorporated. Stir in reserved pear sauce. Divide evenly among the paper liners and bake for 20 minutes, or until a toothpick inserted in the center cupcakes comes out clean.
(My father used to say: "Have a little cupcake with your frosting, Barbara.")
Maple Cream Cheese Frosting
1 stick (8 tablespoons) unsalted butter, at room temperature
8 ounces cream cheese at room temperature
2 cups powdered sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Mix all ingredients together with an electric mixer until smooth. Refrigerate until ready to use.