My friends over at Sticky Fingers Sweets and Treats provided this recipe and I am in love!
Yield 2 dozen cupcakes
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp salt
1/2 cup (1 stick) unsalted butter softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups (3 large ripe pears), finely diced
Preheat the oven to 350 degrees F. Line two muffin tins with paper liners.
Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt and set aside.
Beat butter and sugar together on medium speed until pale and fluffy (should be about 5 minutes) then add in eggs and vanilla, beat until combined.
Reduce the mixer speed to low and add in the pears. Don’t panic if the batter looks broken! Add the dry mixture until it is almost all combined then turn off mixer and finish mixing by hand. Be sure to scrape the bottom and sides of the bowl.
Fill your cups about 2/3 full (the tops of the cupcakes will be flat and if overfilled they don’t look as nice.) Bake for 25-30 minutes or until tops are golden brown and they spring back when lightly touched. Allow the cupcakes to cool in pan for 5 minutes then remove to wire rack to finish cooling.
2 sticks of butter
3/4 cup of honey
teaspoon of cinnamon
6 cups powdered sugar
Whip e butter until soft and translucent and add the honey.
Beat in the powdered sugar and cinnamon until its stiff but not solid.
Spoon the icing into a piping bag and pipe onto your cooled cupcakes.