Set a few of these aside and have them without frosting for a quick & tasty breakfast
Pear Cupcakes
- ½ tsp dry ginger
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 ¾ cups all purpose flour
- 1 ½ tsp baking soda
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 3 medium pears peeled & chopped
- 1 cup pear juice
Maple Frosting
- 4 cups icing sugar
- ½ cup butter (softened)
- 1 tsp maple extract
- ¼ cup milk
For the cupcake:
Preheat oven to 350 F.
Sift dry ingredients together.
Cream butter & sugar.
Add eggs one at a time until fully incorporated.
Add vanilla.
Alternate adding dry ingredients with pear juice.
Fold in pears.
Bake in lined muffin tins for approximately 15-20 minutes.
For the frosting:
Cream butter & sifted icing sugar.
Add maple essence & milk.
Spread frosting on top of cupcakes.
Lick bowl!
- Calories: 343 KCal
- Protein: 3 g
- Carbohydrates: 55 g
- Fibre: 1 g
- Total Fat: 13 g
- Sodium: 177 mg
- Phosphorus: 35 mg
- Potassium: 68 mg
Servings per recipe: 24 cupcakes
Serving size: 1 cupcake
3 1/2 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
I’ve made this cake a few times now. It’s a keeper!
We’re glad you’re enjoying this recipe!