Fall Pear Cupcakes
INGREDIENTS
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- 1 tsp ground allspice
- 3 cups fresh pears, peeled and diced
- 2 Tbsp lemon juice (tossed with fresh pears)
- 1/2 cup English or black walnuts, chopped
DIRECTIONS
- Cream sugar and oil together. Add and continue to cream eggs and vanilla.
- Continue mixing and add in flour, baking soda, powder, cinnamon, nutmeg, cardamom, allspice, pears, lemon juice and walnuts.
- Pour into muffin tins lined with cupcake papers, about 2/3 full with batter.
- Bake at 350 degrees for about 12 minutes until browned nicely but not overbaked. Watch carefully. Makes 20-24 regular sized cupcakes.
RECIPE BACKSTORY
it started with this recipe, however i used a half mixture of oil/butter for creaming with the sugar. i think i will have to try to make it with just the oil, because it was an extreme wet cupcake. uber moist, but really good. i also grounded my own cardamom for the cupcakes and the butter cream. i also added some pears dusted in edible pearl powder. since i made this for one of my best friend/greek sisters birthday which was today i added candles ( they were trick candles it was humorous getting them off the cupcakes