Fresh Apple-Pear Cupcakes – These fresh apple-pear cupcakes are absolutely perfect for any fall time gathering – both kids and adults will love them!
I don’t remember having pears regularly when I was growing up. Actually, they seemed like a gown-up fruit because they always reminded me of my dad. He used to slice a pear with his pocket knife and offer me a piece but I always turned it down. This is where I am really confused see, because I actually looooove pears. I don’t know where I got the notion that I didn’t like them but somewhere along the way I must have finally said yes to a pear and realized oh my gosh where have you been all of my life.
I suppose my taste buds have matured.
Thank goodness at least part of me has grown up. 😉
These cupcakes though are not just for adults. My nephew fell in love with these apple-pear cupcakes! He said it was the cinnamon that did it. I’m sort of partial to the almond-hinted icing. And the apple-pear combo. And the moistness. And the sweetness. And and….
Yeah these are all-around marvelous and totally perfect for this crisp-Autumn weather we’re getting!
Oh and p.s. they are really fantastic warmed up a bit. So if you decide to pretend they’re muffins and eat them for breakfast I won’t judge.
Fresh Apple Pear Cupcakes
These fresh apple-pear cupcakes are absolutely perfect for Fall!
- 1 apple (gala or fuji), diced
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- 1 pear, diced
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 2 tablespoons cream cheese softened
- 1/4 cup butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- 1/2 cup greek yogurt
- 1/4 cup milk or heavy cream
- 4 tablespoons flour
- 4 tablespoons brown sugar
- 4 tablespoons butter, at room temperature
- 1/2 teaspoon cinnamon
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon almond extract
- 1 tablespoon cream cheese, at room temperature
Preheat oven to 350. Line muffin tin with cupcake liners. Toss diced apple and pear pieces with 1 tablespoon flour, set aside.
Combine flour salt, baking powder, and baking soda in a bowl. Set aside.
In another bowl cream sugar, cream cheese, and butter. Add milk, vanilla, and almond extract. Beat in egg. Stir in greek yogurt-milk mixture. Stir in apple and pear pieces. Pour batter into cupcake liners about 2/3 full.
Combine flour, brown sugar, and cinnamon. Mash in softened butter or margarine with a fork. Drop 1-2 teaspoons of topping mixture onto cupcakes. Bake 17-20 minutes or until an inserted knife or toothpick comes out clean. Allow to cool completely.
Whisk together powdered sugar, milk, and cream cheese. Stir in almond extract. Drizzle over cupcakes or dup cupcakes into glaze. Allow to set. Store in airtight container. Best eaten within 1-2 days.