Vanilla Cardamom Pear Cupcakes
You’ll find lots of delicious buttercream with plenty of vanilla, a hint of cardamom, and fresh, juicy pears inside this sunshine-y baked dessert recipe. Instead of dairy-based sour cream and butter, we use our wildCREAMERY, plant-based products and you won’t miss the dairy. These pear cupcakes can also be made into a double-decker cake.
INGREDIENTS NEEDED
1 2/3 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
3/4 c. wildCREAMERY Dairy-Free Butter, melted
3 large eggs
1/2 c. pear juice
1/2 c. WildCREAMERY Dairy-Free Sour Cream
1 tsp. vanilla extract
1 tsp. ground cardamom
1 c. fresh pears, peeled and chopped
Vanilla Lemon Buttercream:
2 lb. wildCREAMERY Dairy-Free Butter, room temperature but not too warm
2 1/2 c. powdered sugar + 2 Tbsp. for the garnish
1/4 c. pear juice
1 tsp. vanilla extract
PREP
Vanilla Lemon Buttercream:
1. Using a stand mixer and the beater attachment, beat the wildCREAMERY Dairy-Free Butter until smooth and creamy.
2. Add the sugar, pear juice, and vanilla. Beat again until super smooth.
3. Using an icing bag, pipe the design of your choice atop the cooled cupcakes, or frost between cake layers and over the cake.
TIME
Total time: 40 minutes | 20 minutes hands-on
YIELDS
Serves 8-12
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Line a cupcake/muffin tin with paper liners OR grease and line two 8 x 8 inch cake pans with parchment.
3. Stir together the flour, sugar, baking powder and soda, and sea salt in a large bowl.
4. In another bowl, whisk together the butter, eggs, pear juice, and sour cream.
5. Combine the two mixtures and fold in the vanilla, cardamom, and fresh pears.
6. Fill each cake pan halfway with the batter, or fill each muffin liner about 3/4 of the way full.
7. Bake for 20-22 minutes, until golden brown and a toothpick inserted in the center of one mini cake comes out clean.
8. Set aside and cool COMPLETELY before frosting.