Ginger Pear Cupcakes with Cinnamon Cream Cheese Frosting
Recipe type: Dessert
Total time: 
Serves: 16
  • 2-3 Bartlett pears, peeled and shredded
  • 1½ cups all purpose flour
  • 1 tsp ginger
  • ½ tsp allspice
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • Pinch of salt
  • ¼ cup butter, softened
  • ¼ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • ½ cup fancy molasses (not blackstrap)
  • 1 large egg
  • ½ cup hot milk (not boiling, just microwaved or heated in a pan)
  • ½ cup butter, softened
  • 250 g (8 oz.) cream cheese, softened
  • 4 cups icing sugar / confectioner's sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2-3 Tbsp milk
  2. Preheat oven to 350° and line muffin/cupcake pans with liners to make 16 cupcakes.
  3. Grate the pears, then place them in some cheesecloth or fine sieve and give them a squeeze to remove some of the excess juice. Measure out about 1 cup (give or take ¼ cup) of shredded pears and set aside.
  4. In a medium bowl, whisk together flour, ginger, cinnamon, allspice, nutmeg, baking soda and salt.
  5. In a separate bowl, cream together the butter and sugars on medium-high speed until light and fluffy (about 2 minutes). Scrape down the sides and bottom to ensure even mixing, add the molasses and egg, and mix again until fairly smooth. Stir in the pears.
  6. Add the flour mixture and stir just until combined, do not overmix. Scrape down the sides and bottom of the bowl again and add the hot milk. Mix on low until combined and then turn the speed up to medium and beat for one minute.
  7. Fill prepared liners half full and bake for 18-20 minutes. Let cool in the pan for a few minutes, then remove to a wire rack to finish cooling. (They can be frozen un-iced at this point for future use.)
  9. When cupcakes are completely cool, make the frosting.
  10. Cream the butter and cream cheese together with an electric mixer until smooth and creamy, 1-2 minutes on medium speed. Add the cinnamon and half of the icing sugar and mix until combined. Add the remaining icing sugar, vanilla, and 2 Tbsp of milk. Mix well, adding the last Tbsp of milk if necessary to get the right consistency - it should be soft, but able to hold a stiff shape when piped. Beat on high for another 2-3 minutes until light and creamy.
  11. Place in a pastry bag fitted with a piping tip and pipe onto cupcakes.
  12. Store, covered, in the refrigerator. For best flavour, let stand at room temperature for 20-30 minutes before serving.
Recipe by Hidden Ponies at